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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!