Recipe of Today: Blueberry Cheesecake

Recipe of Today: Blueberry Cheesecake


For The Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsps unsalted butter, melted

For The Filling:

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • ¼ cup all-purpose flour
  • 1 ½ cups fresh blueberries

For The Blueberry Sauce:

  • 1 cup fresh blueberries
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch


  • Preheat oven to 325°F. Grease a 9-inch springform pan and set aside.
  • In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of the prepared pan to form the crust.
  • In the bowl of your Kitchenin KM50 Stand Mixer, beat the cream cheese until smooth and creamy. Add the sugar and pure vanilla extract, and mix until well combined.
  • Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  • Add the sour cream and flour to the cream cheese mixture. Mix until smooth and creamy.
  • Gently fold in the blueberries, being careful not to crush them.
  • Pour the filling over the crust in the springform pan, spreading it out evenly.
  • Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
  • Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen it from the sides of the pan.
  • Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
  • While the cheesecake is chilling, prepare the blueberry sauce. In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the sauce thickens and the blueberries burst. Remove from heat and let it cool.
  • Once the cheesecake is fully chilled, remove it from the springform pan. Drizzle the blueberry sauce over the top of the cheesecake, and garnish with additional fresh blueberries if desired.
  • Slice and serve the delicious blueberry cheesecake. Enjoy!

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