Blueberry Cheesecake

  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

It’s Blueberry season and to kick it off, I made Blueberry Cheesecake. In comparison with my previous attempts at cheesecake i went with a graham cracker base instead of oreo crust. Gives it a bit of a lighter taste in comparison. I also gave the condensed milk a try instead of sour cream for the filling. Overall i think it turned out pretty good. I tried to do a swirl look but that didn’t work out as well as planned. You can try doing something similar otherwise you can also try just a layer of blueberry sauce on the whole top.


  • 2 teaspoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 Tablespoon warm water
  • 2 cups fresh or frozen blueberries
  • 2 Tablespoons granulated sugar
  • 1.5 cups graham cracker crumbs (about 10 full sheet graham crackers)
  • 6 Tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar
  • 24 ounces full-fat cream cheese, softened to room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 1/4 cup lemon juice


Step 1

Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 10-inch springform pan with nonstick cooking spray or cut out parchment. Set aside.

Step 2

n a food processor, process the blueberries, sugar, water and cornstarch until blended. Transfer to a heavy saucepan; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Remove from heat and set aside.

Step 3

Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides. Make sure it's very compact.

Step 4

Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. Bake the crust for 7 minutes. Allow to slightly cool as you prepare the filling.

Step 5

Using a mixer fitted with a paddle attachment, beat the cream cheese and condensed milk together on medium speed in a large bowl. Add the vanilla and lemon juice, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.

Step 6

Pour the filling into the cooled crust. Drop spoonfuls of the smooth blueberry sauce onto the batter. Using a knife, gently swirl the blueberry around.

Step 7

Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.

Step 8

Bake for 50-60 minutes or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *

Average Member Rating

(4 / 5)

4 5 1
Rate this recipe

1 people rated this recipe

Related Recipes:
  • Peanut Butter Cheesecake Brownies

  • Caramel Apple Cheesecake Bars

  • S’More Cheesecake

  • Red Velvet Cheesecake

  • Mini Eggnog Cheesecake