Not only does adding blueberry puree to cheesecake batter produce a gorgeous cake, but it also makes the cake exceptionally delicious. The blueberry cheesecake retains additional creaminess and has the ideal amount of tartness, making you want to take one more bite a thousand times. Although the cheesecake is equally as rich, the fresh fruit adds a welcome brightness to it, making it one of our favourite summer desserts. It’s the ideal way to cap off an outside supper.
Do you want to try it with a different berry? The hue would remain the same if you used blackberries instead of blueberries, and the blackberries’ distinctive sharpness would go perfectly with the sour cream in the cake.
If you have any leftover cake, it should keep for up to 5 days in the refrigerator or up to 2 months in the freezer if it is stored in an airtight container.
Tell us how it turned out in the comments section below!
FOR THE BLUEBERRY PUREE
- 2 cup blueberries
- 2 tablespoon granulated sugar
- 2 tablespoon lemon juice
FOR THE CRUST
- 9 graham crackers, finely crushed
- 5 tablespoon butter, melted
- 1/4 cup granulated sugar
FOR THE CHEESECAKE
- 4 (8-oz.) blocks cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/4 cup sour cream
- 2 tablespoon all-purpose flour
- 1/4 tablespoon kosher salt
- 1 cup blueberry puree
- Whipped cream
- the oven to 325 degrees. Blueberries should be processed in a small food processor until there are no visible bits.
- Add blueberry puree, sugar, and lemon juice to a small saucepan set over medium heat. Bring to a boil, then lower heat and simmer for 10 minutes, stirring regularly, until somewhat reduced. Allow to to room temperature.
- To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a large basin and stir until the mixture resembles wet sand. An 8″ or 9″ springform pan should be pressed into the bottom and up the sides.
- Creating cheesecake: Cream cheese and sugar should be combined in a sizable basin with a hand mixer (or the bowl of a stand mixer) and beat until completely smooth. One at a time, add the eggs, and then whisk in the sour cream and vanilla. Beat in the salt and flour just until incorporated. Add blueberry puree and combine.
- Add mixture to crust. Place the pan in a big roasting pan after wrapping the bottom in aluminium foil. Pour boiling water into the baking pan until it is halfway up the pan.
- About 1 hour 30 minutes of baking time or until cheesecake’s centre barely jiggles. Turn off the heat, hold the oven door open, and allow the cheesecake to cool for an hour.
- After removing the foil, chill the cheesecake in the refrigerator for at least five hours and up to overnight.
- When ready to serve, garnish cheesecake with blueberries and whipped cream.
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