Irresistible Blueberry Dream Cheesecake: A Luscious, Creamy Delight with a Tangy Twist
Summary
If you’re a cheesecake lover with a penchant for fruity flavors, then Irresistible Blueberry Dream Cheesecake is the dessert that will captivate your taste buds and have you reaching for seconds. This cheesecake features a creamy, velvety smooth filling made with cream cheese, sweetened condensed milk, and a hint of vanilla, all atop a buttery graham cracker crust. The crowning glory of this dessert is the homemade blueberry compote that provides the perfect balance of tart and sweet, creating an unforgettable treat. Whether you’re making it for a holiday celebration, a family gathering, or simply to satisfy your sweet cravings, this cheesecake will become your new go-to dessert.
Recipe Title: Irresistible Blueberry Dream Cheesecake (Serves 12-14)
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 12-14
Calories: Approximately 350 calories per slice
Courses: Dessert
Cuisines: American, Classic Cheesecake
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/2 cup heavy cream
1/4 cup all-purpose flour
For the Blueberry Compote:
2 cups fresh blueberries (or frozen if unavailable)
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)
Optional Garnish:
Fresh blueberries
Mint leaves
Whipped cream
Instructions
1. Preparing the Crust
Preheat the oven: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides lightly with butter or cooking spray.
Mix the crust ingredients: In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in the melted butter until the mixture is evenly combined and resembles wet sand.
Press the crust: Press the graham cracker mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a glass to pack it tightly and evenly.
Bake the crust: Bake the crust for 8-10 minutes until golden brown. Allow it to cool slightly while you prepare the cheesecake filling.
2. Making the Cheesecake Filling
Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the granulated sugar and vanilla extract and continue beating until well combined.
Add the eggs: Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
Incorporate the sour cream and heavy cream: Lower the mixer speed and add the sour cream and heavy cream. Beat until smooth and well combined.
Add the flour: Sprinkle the flour over the cream cheese mixture and mix until just incorporated. This helps to stabilize the cheesecake and create a smooth texture.
Pour the filling into the crust: Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
3. Baking the Cheesecake
Prepare the water bath: To ensure your cheesecake bakes evenly and doesn’t crack, place the springform pan into a larger roasting pan. Add hot water to the roasting pan until it reaches about halfway up the sides of the cheesecake pan. This method creates a steamy environment that helps prevent cracking.
Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 1 hour and 15 minutes, or until the center is just set. The edges should be slightly golden, and the center should jiggle slightly when you gently shake the pan.
Cool the cheesecake: Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps prevent sudden temperature changes that can cause cracks. After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature.
Chill the cheesecake: Once the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set properly.
4. Making the Blueberry Compote
Cook the blueberries: In a medium saucepan, combine the fresh blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries start to release their juices and the mixture begins to simmer.
Thicken the compote: In a small bowl, mix the cornstarch and water to form a slurry. Add the slurry to the blueberry mixture and stir well. Continue cooking for an additional 3-5 minutes, or until the compote thickens to your desired consistency. Remove from heat and let it cool to room temperature.
Top the cheesecake: Once the cheesecake has fully chilled and set, spread the cooled blueberry compote over the top of the cheesecake. Use a spatula to evenly distribute it across the surface.
5. Garnish and Serve
Optional garnish: For added beauty and flavor, garnish the cheesecake with fresh blueberries, a few sprigs of mint, and a dollop of whipped cream.
Serve: Slice the cheesecake into 12-14 pieces and serve chilled. Enjoy the creamy, dreamy blueberry goodness!
Equipment Needed
9-inch springform pan
Medium mixing bowls
Electric mixer (hand or stand)
Spatula
Roasting pan (for water bath)
Small saucepan (for blueberry compote)
Whisk
Measuring cups and spoons
Recipe Variations
Berry Medley Cheesecake: You can substitute blueberries with a mix of raspberries, strawberries, and blackberries for a berry-packed cheesecake.
Chocolate Drizzle: For a richer dessert, drizzle some melted dark chocolate over the blueberry compote before serving.
Gluten-Free Option: Use gluten-free graham cracker crumbs or crushed nuts like almonds or pecans to make the crust gluten-free.
Frequently Asked Questions (FAQs)
How do I prevent my cheesecake from cracking?
To prevent cracking, ensure that the cheesecake is baked slowly and evenly by using a water bath. Cooling the cheesecake slowly in the oven after baking will also help minimize cracks.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead of time. It needs to chill for several hours or overnight, which actually helps the flavors develop. Prepare it the day before your event for convenience.
Can I use frozen blueberries for the compote?
Yes, frozen blueberries can be used in place of fresh blueberries for the compote. Just make sure to thaw them first and drain any excess moisture to prevent the compote from becoming too runny.
How should I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. Make sure to cover the top with plastic wrap to keep it fresh.
Notes
For an extra smooth filling, make sure to beat the cream cheese and sugar thoroughly to avoid lumps in the batter.
The blueberry compote can be made a day in advance to save time on the day you’re serving the cheesecake.
If you prefer a firmer crust, you can bake it a little longer or press it down more firmly.
Nutritional Information (per slice, based on 12 servings)
Calories: 350 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 80mg
Sodium: 230mg
Fiber: 1g
Sugar: 31g
Conclusion
This Irresistible Blueberry Dream Cheesecake is an indulgent and creamy dessert that combines the best of both worlds—rich cheesecake and vibrant blueberry compote. Whether you’re celebrating a special occasion or simply craving a decadent treat, this cheesecake is sure to impress everyone at the table. With a buttery graham cracker crust, velvety cheesecake filling, and a fresh blueberry topping, it’s truly a dessert dream come true. Give this recipe a try, and get ready for a slice of pure bliss!
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