Blueberry Cheesecake

The Blueberry Cheesecake is one of those delightful desserts that people enjoy because it’s creamy and tasty, but also smothered with a lot of sauce and a stellar topping. Whenever you try this recipe it brings you back to your childhood and those great times in your life. Why is that? It really is unlike other recipes, and people love it because it’s tasty and enjoyable, but also very creative too. That’s what makes it such an amazing option to keep in mind.

One of the challenges with the Blueberry Cheesecake recipe is that it can seem overwhelming for a newcomer. Why is that? Blueberry Cheesecake has 3 components, the crust, filling, and also sauce. The crust here is made from biscuits, and it stands out since it does have a very good taste while also offering a great base for the filling and sauce.

In Ineskohl Kitchen, you will learn how to quickly and easily prepare a delicious blueberry cheesecake in your own home. With step-by-step instructions and helpful tips, you’ll be able to create this mouthwatering dessert in no time at all. So if you’re a fan of blueberry cheesecake, be sure to check out Ineskohl Kitchen for a recipe that you can easily follow and enjoy at home.

Blueberry Cheesecake ingredients

For the crust

  • 10 tbsp of melted, unsalted butter
  • ¼ tsp of kosher salt
  • 3 tbsp of sugar
  • 10 ounces of graham crackers

For the sauce

  • 3 cups of blueberries
  • Half a cup of sugar
  • 2 tsp of cornstarch
  • 1 lemon’s zest
  • 1-third of the water cup
  • ¼ tsp of kosher salt

For the filling

  • 1.5 pounds of cream cheese
  • 2 cups of fresh blueberries
  • 3 eggs, large
  • Half a cup of heavy cream
  • ¼ tsp of kosher salt
  • 2 tbsp of lemon juice
  • 1 lemon’s zest
  • 1 tbsp of vanilla extract
  • 1/3 cup of sour cream
  • A cup of sugar

How to prepare the Blueberry Cheesecake recipe?

  1. The first step is to preheat the oven, and you want to place the oven rack in the middle of the oven. Then you have to pre-heat it to 325 degrees Fahrenheit.
  2. Now the next thing you want to do is to add the salt, sugar, and crackers into the food processor bowl. Make sure that you pulse it until there are no large cracker pieces. Once you do that, you can add the butter, then process until everything is combined. If you don’t have a food processor, you can add those ingredients into a zipped bag and crush them with help from a meat mallet. All of them can be a great option depending on your needs. (source:
  3. Add the crumbs to the springform pan, and then you can press them down. What you want is to ensure that the crust is not getting off the sides of the pan. Once you do this, you can start baking the crust. Ideally, you want to bake it until it has a light golden brown edge. It will normally take maybe 20 minutes to achieve that result. Once you finish, you can set this on the wire rack and allow it to cool for 15 minutes. 
  4. After your pan is cooled down a bit, you can wrap the sides and bottom with heavy-duty foil. You will need to bake it in a water bath, and the foil will prevent any water from getting into the pan. 
  5. What you need to do now is fill your pot or kettle with water, and then cover that with the lid. Bring it to a boil and then use that to create the hot water bath that will help bake your cheesecake.
  6. Now you can prepare the cheesecake filling. You want to use a bowl of a stand mixer and here you can add the salt, lemon juice, and zest, but also vanilla, sour cream, sugar, and cream cheese. What you need is to beat at medium speed until this is very creamy and smooth. 5 minutes should be more than ok. Scrape the bowl sides so you can add any of the ingredients that ended up attaching to the sides.
  7. Once you do that, you can start adding the eggs and heavy cream. The best way to add the eggs is one at a time. If you add too many at once, that will end up bringing air into the filling and the cheesecake will crack.
  8. At this time, you must fold in your blueberries. Add 2 cups of blueberries and fold them into the filling. You should be careful to avoid crushing them as that’s a huge possibility. We then recommend pouring this filling you created right over the crust. A rubber spatula allows you to scrape the filling over that crust you baked, and then you can add the roasting pan to your oven.
  9. You will have to start pouring boiling water into the roast pan, so it can go around halfway up the pan’s sides. It’s important to have a solid, proper surface to do this.
  10. Now you will have to bake the cheesecake until it’s puffed up around the edges. It will take around 90 minutes to finish this, then you have to turn the oven off and transfer it to a wire rack. You will need to wait around 30 minutes for the entire thing to cool down. Refrigerate it for 6 hours until it’s fully cooled down.
  11. In the meantime, you can add the ingredients for the blueberry sauce in a saucepan, and here you can stir them. Lower the heat and then you can simmer, the idea is to ensure that the sauce is turning into a vibrant purple. Due to the nature of this process, some of the blueberries will burst, that’s completely normal. After you finish the sauce, transfer it to a heatproof container and when you take the Blueberry Cheesecake out from the fridge you can add the sauce on top.


This blueberry cheesecake recipe is an absolute delight to prepare. It may involve several steps, but the process is actually quite straightforward. Trust us, it’s worth the effort – the final result is a mouthwatering, satisfying dessert that you’ll love. Give it a try and see for yourself!


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  1. SA Mattthews

    Can you use frozen blueberries in this? Looks delicious!

  2. Nancy Layton

    This looks soooo good. I want to try it !!!!

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