Blueberry Cheesecake

This Blueberry Cheesecake recipe features a stunning blueberry swirl baked right into the batter, creating beautiful marbled pockets of flavor in every bite. With a buttery graham cracker crust and a silky, crack-free filling, this dessert is the ultimate crowd-pleaser for summer barbecues, holidays, or a quiet night in.

Ingredients and substitutions for Blueberry Cheesecake

• Graham crackers: Graham cracker crumbs are the perfect base with their whole wheat flavor. If you are unable to obtain graham crackers, a great substitute in equal measure would be digestive biscuits.
• Sugar: The best sugar here is superfine or caster which helps dissolve into the cream cheese during whipping. You could half and half the sugar with light brown sugar or raw sugar alongside the caster sugar as it is not recommended to completely substitute in another due to the flavor it would give the cheesecake instead of simply adding sweetness
• Cream cheese: The core of our creamy cheesecake is room temperature full fat cream cheese, which results in giving us a light cheesecake that is easy to mix until smooth and full of that beloved cheesecake flavor.
• Eggs: As well as adding structure to the cake, the eggs will bind everything together so are essential.
• Heavy Cream: Fluffy and lightly whipped heavy cream helps bind the cream cheese and eggs and create a lighter texture.
• Mascarpone: Mascarpone has almost double the fat versus cream cheese so this helps give our cheesecake it's rich, but still light texture. If you cannot source mascarpone, simply replace with cream cheese in equal measure.
• Blueberry: Fresh or frozen blueberries work well here for the jam. You could replace with store-bought blueberry jam, though you have less control over the sweetness here as the homemade version allows the natural sweetness from the fruit to shine.

See recipe card for quantities.

How to make Blueberry Cheesecake:

Step 1: Make the jam: Add the jam ingredients into a saucepan and heat until thick. Blend and strain and cool completely.

Step 2: Prepared springform pan: Wrap aluminum foil in multiple layers around the outside to prepare your springform tin.

Step 3: Stir press and bake: Stir the base ingredients together and press evenly and firmly into your cake tin and bake until golden.

Step 4: Whip the cream cheese and mascarpone: No lumps welcome here before adding in your sugar a little at a time.

Step 5: Vanilla in the cake: The salt and vanilla extract are added in until combined.

Step 6: Eggs before cream: Crack one egg and beat until combined, repeat! Pour the heavy cream and mix.

Step 7: Roasting tray: Set your cake tin inside a large and deep roasting tray.

Step 8: Jam + cheesecake mixture: Either divide ⅓ or ½ of the cheesecake batter and add ½ the blueberry jam to one or add half the blueberry mixture to all the cheesecake mixture whisking until smooth.

Step 9: Cake tin: If dividing, alternate the plain cheesecake and blueberry batters into the tin. Leave as is or swirl with a skewer.

Step 10: Water bath and bake: Place into your oven and pour boiled water into the larger tray. Bake until the top is golden and only slightly jiggly in the center.

Step 11: Cool: In the oven with the door ajar for 1 hour and then refrigerate for several hours.

Step 12: Finish and serve: Spread the blueberry jam on top, garnish with whipped cream and fresh blueberries. Slice and serve. Dig in!

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Blueberry Cheesecake

Sylvie Taylor

This Blueberry Cheesecake features a buttery graham cracker crust with a light and creamy New York-style filling, marbled with a homemade fresh blueberry swirl and topped with more jam, whipped cream and blueberries for a striking dessert.

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Prep Time 1 hour hr

Cook Time 1 hour hr 30 minutes mins

Chill time 4 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 311 kcal

Ingredients

  

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Blueberry jam

• 380 grams / 2 cups blueberries fresh or frozen
• 30 grams / 2 tablespoons superfine/caster sugar
• 14 grams / 1 tablespoon lemon juice

Base

• 200 grams / 1 ⅔ cups graham crackers finely crushed
• 70 grams / 5 tablespoons butter melted

Filling

• 450 grams / 1 pound cream cheese room temperature
• 250 grams / ½ pound mascarpone room temperature
• 200 grams / 1 cup superfine/caster sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• 165 grams / 3 large eggs room temperature
• 18 grams / 1 large egg yolk room temperature
• 70 grams / ⅓ cup heavy cream

Serving

• 110 grams / ½ cup heavy cream whipped
• 190 grams / 1 cup blueberries fresh is best here

Instructions

 

Blueberry jam

• Toss the blueberries, sugar and lemon juice in a saucepan on low heat and cook with the lid off until thickened, approximately 7 minutes.
• Remove from the heat and blend, straining out the lumps.
• Set aside to cool completely.

Base

• Line a 20 cm or 8 inch round cake tin with parchment paper on the base and pack aluminum foil around the outside of the cake tin in 2-3 layers to ensure the water cannot get in.
• Preheat the oven to 180°C/355F.
• Combine the graham cracker crumbs and butter together and press into the base of the cake tin evenly.
• Place in the oven for 10 minutes or until brown.
• Remove from the oven and set aside to cool. Meanwhile, lower the oven to 160°C/325F.

Filling

• Add all the cream cheese and mascarpone in a bowl and whip until smooth, approximately 4 minutes.
• Toss in the sugar ¼ cup at a time and whip until smooth, approximately 30 seconds. Repeat until all the sugar is whipped and dissolved into the cream cheese.
• Add in the vanilla and salt and whip for 1 further minute.
• Add 1 egg and beat until well combined and repeat with the remaining egg and egg yolks.
• Toss in the cream and whip for a further 4 minutes, until the mixture is smooth and increased in volume.
• Either divide the batter into two portions of ⅓ and ⅔’s, whisking half the blueberry jam into the smaller portion or add half the blueberry jam to the cheesecake.
• If dividing, alternate pouring each into the cake tin and either leave or swirl in the tin.
• Place the cake tin in the center of a deep roasting pan and carefully place in the oven.
• Pour boiling water into the roasting pan half way up the outside of the cake tin.
• Bake for 1 hour 30 minutes or until lightly golden and only slightly jiggly in the center.
• Turn the oven off and leave the oven door slightly ajar for 2 hours.
• Remove and place in the fridge for a minimum 4 hours.
• When ready to serve, spread the remaining jam on top evenly.
• Garnish with whipped cream and fresh blueberries.

Notes

• Blueberry jam: The blueberry jam weighed 253 grams post cooking which is just over ¾ cup. This can be made ahead and stored in a covered container in the refrigerator for up to 1 week ahead of making the cheesecake. You could replace with store bought jam, however, you’ll want to aim for one that has minimal sugar as this is the key with the homemade here, it allows for the slightly tart fruit to shine.
• Fruit sub: You could easily replace blueberries with raspberries, blackberries, strawberries, red currents or even peaches or apricots in this cheesecake.
• Cream cheese: The core of our creamy cheesecake is room temperature full fat cream cheese, which results in giving us a light cheesecake that is easy to mix until smooth and full of that beloved cheesecake flavor.
• Mascarpone: Mascarpone has almost double the fat versus cream cheese so this helps give our cheesecake it's rich, but still light texture. If you cannot source mascarpone, simply replace with cream cheese in equal measure
• Best cake tin: A springform pan is highly recommended. Since cheesecake is delicate and difficult to remove from a standard pan without breaking, the removable sides of a springform pan make it easy to release the cake cleanly. If you don't have one, you can use a loose-bottomed tin lined with parchment paper.
• Best stored: Best kept in an airtight container in the fridge and consumed within 4 to 5 days.

Recipe by Roamingtaste

Nutrition

Calories: 311kcal

Keyword berry baking, cheesecake

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