Thanks to frozen blueberries, you can make this blueberry cheesecake at any time of the year.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons white sugar
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- ¾ cup white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups frozen blueberries, dry pack
- ⅓ cup blueberry jelly
Instructions
- Preheat the oven to 325 degree F (165 degrees C).
- Mix graham crumbs, melted butter, and 2 tablespoons sugar in a bowl until well combined. Pat mixture into the bottom of a 9-inch springform pan.
- Mash cream cheese in a mixing bowl until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla. Beat in eggs, one at a time. Pour mixture into the crumb-lined pan.
- Bake in the preheated oven until firm to the touch, about 1 hour.
- Place baked cheesecake in the refrigerator until thoroughly chilled, about 4 hours.
- Remove cheesecake from the pan by loosening the edges with a knife and opening the springform latch. Transfer to a serving platter. Place frozen blueberries on top. Melt jelly in a saucepan over low heat; spoon over blueberries to glaze. Chill in the refrigerator until ready to serve.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 14 g |
| Sodium | 216 mg |
| Sugars | 24 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
The sour cream was a bit too much, not terrible but made it taste a little too sour. would use more sugar to compensate, or use a plain/vanilla greek yogurt next time instead. I used one less egg and baked for 30 minutes instead of 1 hour, and it came out well. it did split a bit because i didnt use a water bath but i dont really mind. i also made my own blueberry compote instead of heating up blueberry jam, i thought that was a little odd.
It was an easy recipe to follow. I ended up leaving off the blueberry jelly. Other than that it turned out perfect! I will be making it again!
Super easy to make. Very good cheesecake. I will be making this often with different toppings for variety.
Not enough sugar for me and my husband
This is the best cheesecake I’ve ever made. The recipe is a keeper. I get requests to make these over and over again. I cant count how many cheesecakes I’ve made since I came across this recipe! The only thing I changed is the toppings. I make blueberry compote instead of just dumping frozen berries and covering it with the jelly. Other than that, I didnt change anything else and right now, I have one baking in the oven for Thanksgiving 2020
Delicious recipe! I only changed the topping since I didnt have gelatin.
I made it i love how it came out it was easy
Well it didn’t look like the picture and I cooked down fresh blueberry they were yummy both together were good I really need practice on making cheesecake .
Added a little more vanilla & made my own Blueberry topping.
I hate giving negative reviews but I have to on this one. It didn’t have that cheesecake taste to it, like others have said it is more of a custard resemblance. It also fell and broke, but maybe if adding a water tray underneath would help. I just was not impressed with this one….sorry!!
My 1st attempt at made from scratch cheesecake….WONDERFUL! After reading other reviews I made some changes (their tips and necessity because of what I had available to use) Alterations: (I don’t own a spring pan) (1) premade Graham pie crust (1) 9″ round cake pan with Nabisco Graham Cracket Crumbs pressed into using pie crust recipe on box. (1) 8 oz Regular cream cheese (1) 8 oz Neufchatel Low fat cream cheese (3) eggs, not 4 1/4 cup sugar + 1/2 cup Splenda (ran out of sugar) Short squirt of lemon juice (maybe could have used a little bit more) I also added frozen and fresh blueberries to the cheesecake batter. Baked as shown but when done I shut off the oven and left it open a little to cool them slowly. No cracks in either cheesecake! Tried to make blueberry topping of my own…laked flavor, but I only put it on one cheesecake. Chilled in frig overnight. The cheesecakes themselves however were FANTASTIC! Great texture and flavor.
The filling was rich and creamy. I cooked the crust for 10 minutes at 350 F. I made the Homemade Blueberry Pie filling from this website. Overall, excellent results!
My family and I loved this cheesecake. I followed the Recipe exactly but my spring form pan is 10.5 inches so I was a little short on topping. I did put a pan of water in the bottom shelf of my oven while baking. No cracks at all. I will be making this many times in the future.
Flavor was OK but this DEFINITELY needs some changes. Split severely just five minutes after removing from oven!! I’d suggest a water bath.
Very easy to make! Everyone loved it!
Yes I love blueberrys with lemon so I put lemon zest on the blueberrys I don’t like messing with fresh so I put the fresh berries with lemon zest on top of blueberrys no jam. It was wonderful everyone loved it!
great recipe. eaten up really fast
First time doing a cheesecake. Ended up with cracking but I’m sure it will still taste great. Black raspberry and blueberry topping.
I didn’t have a spring form pan but I did have graham cracker crust pie tins, so I used those. I would say for my first time making cheesecake it turned out pretty well. Still doesn’t taste like store bought but that’s OK. It was much easier than I had expected. I also didn’t have the jelly, the blueberries made their own juice.
it was Delish! The blueberry sauce was so good my son wanted to drink it.
Really good. I was able to make it with our smart oven. Will probably make some slight adjustments with the cream cheese and butter next time just to make the cheesecake creamier and the crust more buttery.