- 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
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.
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.
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.
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.
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.
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.
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.
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!