Creamy Blueberry Delight Cheesecake Recipe with Graham Crust

Blueberry delight cheesecake brings a symphony of creamy indulgence to your dessert table.

Sweet, tangy, and impossibly smooth, this decadent treat promises pure culinary magic.

Delicate berry swirls dance through rich, velvety cream cheese layers that melt effortlessly on your palate.

Summer’s most vibrant fruit meets classic dessert elegance in this irresistible creation.

Soft, cloudlike textures complement intense blueberry notes that burst with natural sweetness.

Imagine a dessert so luxurious it feels like a celebration in every single bite.

Each forkful whispers promises of comfort and pure gastronomic pleasure.

You can want to savor every extraordinary moment of this sensational cheesecake experience.

Ways to Customize Your Blueberry Cheesecake

• Lavender Blueberry Bliss: Infuse the blueberry sauce with dried lavender buds during cooking, creating a delicate floral undertone that complements the rich cheesecake.
• Lemon Zest Burst: Add fresh lemon zest to the cheesecake filling and sprinkle some on top of the finished dessert for a bright, citrusy flavor that cuts through the creamy texture.
• Nutty Graham Crust: Replace half the graham cracker crumbs with finely chopped toasted almonds or pecans to add a delightful crunch and nutty depth to the crust.
• Berry Medley Swirl: Mix in some fresh raspberries or blackberries with the blueberry sauce to create a more complex and colorful fruit swirl throughout the cheesecake.

FAQs for Blueberry Delight Cheesecake

• How do I prevent cracks in my cheesecake?

The slow cooling process in this recipe helps prevent cracks. By turning off the oven and letting the cheesecake cool gradually inside, you reduce the risk of surface cracking.

• Can I make the blueberry sauce ahead of time?

Yes! You can prepare the blueberry sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Just let it come to room temperature before using.

• What if I don't have a food processor to strain the blueberry sauce?

You can use a fine-mesh strainer or cheesecloth to remove the blueberry skins. Gently press the sauce through to get a smooth consistency.

• How long will this cheesecake last in the refrigerator?

The Blueberry Delight Cheesecake will stay fresh for 4-5 days when stored in an airtight container in the refrigerator.

What Makes Blueberry Delight Cheesecake So Irresistible

• This cheesecake transforms simple ingredients into a stunning dessert that looks like it came from a professional bakery, with minimal effort and maximum deliciousness.
• The smooth, creamy cheesecake base contrasts beautifully with the crunchy graham cracker crust and swirled blueberry sauce, creating a delightful mouthfeel in every bite.
• The step-by-step cooling method ensures a crack-free, silky cheesecake that's nearly impossible to mess up, making it ideal for bakers of all skill levels from beginners to experienced home cooks.
• Perfect for summer gatherings, potlucks, or family celebrations, this blueberry cheesecake delivers restaurant-quality flavor that will impress guests and satisfy sweet cravings with its vibrant, fruity twist.

Ingredients You’ll Need for Blueberry Delight Cheesecake

• Graham Cracker Crumbs: Provides a classic, sweet base for the cheesecake with a nice crumbly texture.
• Sugar: Adds sweetness and helps bind the crust together.
• Butter: Melted butter helps create a compact and rich crust that holds its shape.

• Cream Cheese: The smooth, rich core of the cheesecake that gives a creamy and tangy flavor.
• Sugar: Balances the tanginess of cream cheese and provides sweetness.
• Flour: Helps stabilize the filling and prevents cracking.
• Sour Cream: Adds moisture and a subtle tangy flavor to the cheesecake.
• Vanilla Extract: Enhances overall flavor with its warm, sweet aroma.
• Eggs: Bind the filling and provide structure to the cheesecake.

• Blueberries: Fresh or frozen berries create a vibrant, sweet-tart sauce.
• Sugar: Sweetens the blueberry sauce and helps release fruit juices.
• Cornstarch: Thickens the sauce and gives it a smooth, glossy consistency.
• Lemon Juice: Adds brightness and helps balance the sweetness.
• Warm Water: Helps dissolve cornstarch for a smooth sauce.

Step-by-Step Blueberry Delight Cheesecake Instructions

Step 1: Craft the Blueberry Sauce

• Cornstarch
• Lemon juice
• Warm water

Ensure the mixture is completely smooth and lump-free. In a saucepan, combine blueberries and sugar over medium heat. Gently mash the blueberries as they start to release their juices. Pour in the cornstarch mixture and continue cooking until the sauce reaches a thick, glossy consistency. Transfer to a food processor and strain to remove berry skins. Allow the sauce to cool completely.

Step 2: Build the Crunchy Graham Crust

• Graham cracker crumbs
• Sugar
• Melted butter

Press the mixture firmly into the bottom of a greased 9×13 inch baking pan. Bake in a preheated oven at 325°F (163°C) for 10 minutes. Remove and let cool completely.

Step 3: Whip Up the Creamy Filling

• Cream cheese
• Sugar
• Flour

Mix until the mixture becomes silky smooth. Gently incorporate sour cream and vanilla extract. Add eggs one at a time, mixing thoroughly after each addition to ensure a perfectly smooth consistency. Carefully pour the filling over the cooled crust.

Step 4: Create the Blueberry Swirl Magic

Drizzle the prepared blueberry sauce over the cheesecake filling. Using a knife, create gentle swirling patterns to distribute the sauce throughout the surface. Be careful not to overmix.

Step 5: Bake to Perfection

Place the cheesecake in a preheated oven at 300°F (148°C). Bake for 40-45 minutes until the center is set but still slightly jiggly when gently shaken.

Step 6: Cool and Chill

Turn off the oven. Leave the cheesecake inside with the door closed for 15 minutes. Then, crack the door open slightly and let it cool for another 15 minutes. Transfer to the refrigerator and chill for 3-4 hours until completely set.

Step 7: Serve and Enjoy

Slice the chilled cheesecake and serve. Optional: Garnish with fresh blueberries or a dollop of whipped cream for extra indulgence.

Tips for the Perfect Blueberry Delight Cheesecake

• Master the Cornstarch Slurry: Whisk cornstarch with liquid until completely smooth to prevent lumpy blueberry sauce, ensuring a silky, professional-looking swirl.
• Crush Blueberries Gently: Lightly mash blueberries while cooking to release natural juices and maximize flavor without turning the sauce into complete mush.
• Control Cheesecake Baking Temperature: Bake at a lower temperature to prevent cracking and achieve a creamy, velvety texture that melts in your mouth.
• Patience in Cooling: Allow the cheesecake to cool gradually inside the oven to prevent sudden temperature changes that can cause surface cracks and uneven texture.
• Strain for Smoothness: Strain the blueberry sauce through a fine-mesh sieve to remove skins, creating an ultra-smooth, glossy sauce for a professional finish.

How to Store Leftover Blueberry Cheesecake

• Refrigerate: Store the blueberry cheesecake in an airtight container or tightly covered with plastic wrap for up to 5 days. Keep in the coldest part of the refrigerator to maintain freshness.
• Freeze: Wrap individual slices or the entire cheesecake in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: Warm individual slices gently in the microwave for 15-20 seconds or let sit at room temperature for 10-15 minutes before enjoying to restore the creamy texture.

What to Serve with Blueberry Delight Cheesecake

• Pair with Crisp White Wine: Complement the rich, creamy cheesecake with a chilled Sauvignon Blanc or Pinot Grigio, cutting through the dessert's sweetness and enhancing its delicate blueberry flavor.
• Match with Fresh Berry Sorbet: Serve a small scoop of tangy berry sorbet alongside the cheesecake to amplify the blueberry notes and provide a refreshing contrast to the dense, creamy texture.
• Drizzle with Lavender Honey: Add a light honey infused with lavender to elevate the dessert's floral undertones, creating a sophisticated and unexpected flavor combination that brightens the cheesecake.
• Serve with Cold Brew Coffee: The smooth, slightly bitter cold brew coffee balances the cheesecake's sweetness, offering a modern and sophisticated palate-cleansing accompaniment.

Blueberry Delight Cheesecake Recipe

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4.8 from 30 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Irresistible Blueberry Delight Cheesecake invites pure indulgence with its creamy texture and luscious berry swirls. Guests will savor each delectable bite of this classic dessert that promises sweet satisfaction and memorable moments.

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Ingredients

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Blueberry Delight Cheesecake Ingredients:

Primary Ingredients:

• 24 ounces (678g) cream cheese, room temperature
• 3 large eggs, room temperature
• 2 ½ cups (319g) fresh or frozen blueberries

Crust Ingredients:

• 1 ½ cups (201g) graham cracker crumbs
• 6 tablespoons (85g) butter, melted
• 2 tablespoons (26g) sugar

Additional Ingredients:

• 1 cup (207g) sugar
• ¾ cup (173g) sour cream, room temperature
• 3 tablespoons (24g) all-purpose flour
• 1 ½ tablespoons vanilla extract
• 2 ½ teaspoons cornstarch
• ¼ cup (52g) sugar
• 1 tablespoon warm water
• 1 teaspoon fresh lemon juice

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Instructions

1. Prepare the blueberry sauce by whisking cornstarch, lemon juice, and warm water until completely smooth, ensuring no lumps remain.
2. In a saucepan, gently heat blueberries with sugar, crushing the berries softly to release their natural juices and create a vibrant purple liquid.
3. Pour the cornstarch mixture into the blueberry mixture, stirring continuously until the sauce transforms into a glossy, thick consistency.
4. Transfer the sauce to a food processor, then strain through a fine-mesh sieve to eliminate berry skins, creating a silky-smooth sauce.
5. Allow the blueberry sauce to cool completely while preparing the remaining components.
6. Combine graham cracker crumbs, sugar, and melted butter, mixing until the texture resembles damp sand.
7. Press the crust mixture firmly into the bottom of a greased baking pan, creating an even, compact layer.
8. Bake the crust at 325°F for 10 minutes, then remove and let cool to room temperature.
9. Using a mixer, blend cream cheese, sugar, and flour on low speed until achieving a velvety, lump-free texture.
10. Incorporate sour cream and vanilla extract, mixing until fully integrated.
11. Add eggs individually, blending thoroughly after each addition to maintain a smooth consistency.
12. Carefully pour the cream cheese filling over the cooled crust, ensuring an even distribution.
13. Drizzle the prepared blueberry sauce across the surface, using a knife to create elegant swirling patterns.
14. Bake at 300°F for 40-45 minutes, watching for a set exterior with a slight jiggle in the center.
15. Turn off the oven, leaving the cheesecake inside with the door closed for 15 minutes to prevent cracking.
16. Slightly open the oven door and allow the cheesecake to cool for an additional 15 minutes.
17. Refrigerate the cheesecake for 3-4 hours, enabling it to set completely before serving.

Notes

• Prevent cracks by carefully adding eggs one at a time and avoiding overmixing the cheesecake batter.
• Use room temperature ingredients to ensure smooth, lump-free cream cheese mixture and easier blending.
• Straining the blueberry sauce removes skins, creating a silky, vibrant topping that spreads beautifully across the cheesecake.
• The slow cooling process helps prevent surface cracking and ensures a creamy, perfectly textured cheesecake.
• Chilling for 3-4 hours allows flavors to meld and helps the cheesecake set to the ideal consistency.
• Graham cracker crust should be pressed firmly and evenly to create a stable base for the creamy filling.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 388
• Sugar: 34 g
• Sodium: 256 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 93 mg