The Blueberry Cheesecake

the ultimate Blueberry Cheesecake – creamy, dreamy, and totally foolproof, this cheesecake won’t crack and has the perfect ratios!

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Why will you love this Cheesecake?

I’m so glad you asked! There are 3 main reasons:

1. It has the perfect filling to crust ratio. Here, we get the sandy buttery graham cracker crust equally as much as the lemony vanilla bean filling. Here, I made *slightly* less filling, and *slightly* more crust for the perfect balance of both.
2. The CRUST! I LOVE a sandy buttery graham cracker crust. Oftentimes, cheesecake crust is a little gooey and sad, and boring. Not today! I melt the butter and cook it for a few extra minutes until it is toasty and browned and nutty, which adds lovely caramel notes of flavor. Next, I add a bit of Coffee Hawaii spice blend and cinnamon that has notes of ginger and cloves as well. Finally, plenty of salted butter and an extra pinch of salt. Trust me, the salt balances everything out, and elevates the flavors SO much.
3. The jammy lemon blueberry sauce PLUS fresh blueberries. This may seem redundant but the fresh blueberries really lighten up the cake, and the lemon blueberry sauce is a lovely tart punch to balance the lush creamy cheesecake filling.

Want more tried and true delicious sweet recipes? Check out:

Pavlova with Berries and Cream

Fresh Peach and Blackberry Cake

Raspberry and Pistachio Layer Cake

How to make the BEST Blueberry Cheesecake:

• Preheat the oven to 375 degrees F. Spray a 9” springform pan with nonstick cooking spray. Set aside.
• In a food processor, pulse the graham crackers until they are finely ground. Add the crumbs to a medium size bowl, then add the coffee hawaij spice blend, ground cinnamon, sugar, kosher, and melted butter. Stir to combine until all of the graham cracker crumbs are coated in the melted butter. The texture should feel like wet sand.
• Pour the crumb mixture into the prepared springform pan. Use the bottom of a juice glass or a measuring cup to pack down the crumbs into an even layer on the bottom and about 1.5” up the sides of the pan. Bake the crust for 10-12 minutes at 375 degrees until toasty and deeply golden brown. Let cool while you prepare the cheesecake filling.

Tips for a Cheesecake that Won’t Crack

*Always make sure your ingredients are at room temperature. Cream cheese, eggs, and sour cream won’t incorporate properly unless they are room temp.
*Minimize mixing after adding the eggs. Overmixing introduces air, which can lead to cracks. Mix on low speed just until incorporated—some pros even stir in eggs by hand at the end.
*Chill the cheesecake for at least 12 hours after baking. This helps the structure set and allows the flavors to deepen.

Fuss Free Cheesecake Baking Instructions

• Lower the oven temperature to 300 degrees F.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature cream cheese and the granulated sugar. Beat on medium speed until well combined. Add the yogurt and the eggs, one at a time, gently mixing between each addition. We don’t want to add more air to the filling by whipping it too fast. Add the pure vanilla extract, kosher salt, lemon zest, lemon juice, and flour. Mix on low until just combined.
• Remove the bowl from the mixer, and coat the fresh blueberries in the 2 tablespoons of flour. Pour the blueberries into the cheesecake filling bowl, and use a rubber spatula to gently fold the blueberries in.
• Pour the cheesecake filling into the baked and cooled crust. Carefully place the cheesecake into the 300 degree oven and bake for 55-60 minutes until the cake is barely set, but still jiggly in the center. Turn the oven off, and crack the oven door open 2-3 inches. Leave the cake to cool in the oven for 1 hour. Then refrigerate the cheesecake for at least 8 hours or overnight.

ingredients

use a glass to tamp down the crust in an even layer

this crust is heavenly all on its own

Cheesecakes need tart saucy fruit!

• Heat the blueberry jam in a small saucepan over low heat. Add the lemon juice to the pan, and whisk until the jam is thin and saucy. Remove from the heat and allow to cool for 10 minutes. 
• Remove the cake from the springform pan by inserting a knife straight down the sides, between the can and the pan to release the crust, working your way around the perimeter of the pan. Place the cake on a serving platter, and pour the blueberry sauce on top, spreading it out in an even layer. Add the fresh blueberries and edible flowers on top. Enjoy!

Here are just a few tools that make baking delicious Cheesecakes much easier and more fun, and I’ve linked them all for you here!

• IF YOU LOVE IT, SHARE IT!

  If you make this show stopping Blueberry Cheesecake (and you should!), please tag me on Pinterest or Instagram so I can see! I love to scroll through stories and see what y’all are making.

  And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

  Without further ado, here is THE Blueberry Cheesecake recipe! Be sure to save this recipe and Pin It to your favorite Cake recipe board!

Happy Baking xoxo LeAnne

Print

The Blueberry Cheesecake

the ultimate Blueberry Cheesecake - creamy, dreamy, and totally foolproof, this cheesecake won't crack and has the perfect ratios!

Course Dessert

Cuisine American

Keyword blueberries, Cheesecake

Prep Time 30 minutes

Cook Time 1 hour

Servings 1 9" cheesecake

Author LeAnne Yaakubov

Ingredients

For the crust:

• 15 graham crackers crushed
• ½ teaspoon Coffee Hawaij spice blend
• 1 teaspoon ground cinnamon
• 1 tablespoon sugar
• Pinch of kosher salt
• 8 tablespoons salted butter melted

For the cheesecake filling:

• 24 ounces full fat cream cheese at room temperature (3 packs)
• ½ cup full fat plain greek yogurt or sour cream at room temperature
• 1 cup granulated sugar
• 3 large eggs at room temperature
• 1 tablespoon pure vanilla extract
• ½ teaspoon kosher salt
• 1 heaping tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons all purpose flour
• 1 cup fresh blueberries coated in 1 tablespoon all purpose flour

Blueberry Topping:

• 1 cup blueberry jam
• 2 tablespoons lemon juice
• 1 pint fresh blueberries for topping
• Edible flowers optional

Instructions

1. Preheat the oven to 375 degrees F. Spray a 9” springform pan with nonstick cooking spray. Set aside.
2. In a food processor, pulse the graham crackers until they are finely ground. Add the crumbs to a medium size bowl, then add the coffee hawaij spice blend, ground cinnamon, sugar, kosher, and melted butter. Stir to combine until all of the graham cracker crumbs are coated in the melted butter. The texture should feel like wet sand.
3. Pour the crumb mixture into the prepared springform pan. Use the bottom of a juice glass or a measuring cup to pack down the crumbs into an even layer on the bottom and about 1.5” up the sides of the pan. Bake the crust for 10-12 minutes at 375 degrees until toasty and deeply golden brown. Let cool while you prepare the cheesecake filling.
4. Lower the oven temperature to 300 degrees F.
5. In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature cream cheese and the granulated sugar. Beat on medium speed until well combined. Add the yogurt and the eggs, one at a time, gently mixing between each addition. We don’t want to add more air to the filling by whipping it too fast. Add the pure vanilla extract, kosher salt, lemon zest, lemon juice, and flour. Mix on low until just combined.
6. Remove the bowl from the mixer, and coat the fresh blueberries in the 2 tablespoons of flour. Pour the blueberries into the cheesecake filling bowl, and use a rubber spatula to gently fold the blueberries in.
7. Pour the cheesecake filling into the baked and cooled crust. Carefully place the cheesecake into the 300 degree oven and bake for 55-60 minutes until the cake is barely set, but still jiggly in the center. Turn the oven off, and crack the oven door open 2-3 inches. Leave the cake to cool in the oven for 1 hour. Then refrigerate the cheesecake for at least 8 hours or overnight.
8. Heat the blueberry jam in a small saucepan over low heat. Add the lemon juice to the pan, and whisk until the jam is thin and saucy. Remove from the heat and allow to cool for 10 minutes.
9. Remove the cake from the springform pan by inserting a knife straight down the sides, between the can and the pan to release the crust, working your way around the perimeter of the pan. Place the cake on a serving platter, and pour the blueberry sauce on top, spreading it out in an even layer. Add the fresh blueberries and edible flowers on top. Enjoy!

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