Blueberry Cheesecake

This delicious blueberry cheesecake recipe is perfect for summer! Make this fruit dessert for a special celebration.

Course Dessert

Cuisine American

Keyword best blueberry cheesecake, blueberries and cream cheesecake, blueberry cheese cake, blueberry cheesecake, blueberry cheesecake ingredients, blueberry cheesecake recipe

Prep Time 20

Cook Time 1 30

Total Time 7 50

Servings slices

Calories 527kcal

Equipment

1 Springform pan
Mixer
Mixing bowl(s)
Aluminum foil
Saucepan

Ingredients

Blueberry Puree

2 cups blueberries frozen
2 tbsp granulated sugar
2 tbsp lemon juice

Cheesecake

1 cup granulated sugar
32 ounces cream cheese 4 8-ounce boxes
1 tsp pure vanilla extract
2 tbsp all-purpose flour
1/4 tsp salt
3/4 blueberry puree
2 egg(s) large

Nilla Wafer Crust

2 1/2 cups Nilla wafers crushed
6 tbsp butter melted

Garnish

1/2 cup blueberries fresh
1/4 blueberry puree

Instructions

Blueberry Puree

Add the frozen blueberries in a saucepan over medium heat with the lemon juice and 2 tbsp of granulated sugar. Bring to a boil then reduce the heat.
Stir occasionally until the blueberries are mostly broken open, about 5- 10 mins. Take off the heat and set aside to cool.

Nilla Wafer Crust

Preheat oven to 325 F. Prepare a springform pan.
Add the crushed wafer cookies and the butter in a medium-sized bowl. Microwave the mixture on 30 second intervals until the butter is completely melted. Mix until it looks uniform and well mixed. Add more butter if it does not come together.
Take the mixture and press it against the bottom of a 9-inch springform pan and set aside.

Cheesecake

In a large mixing bowl, cream 1 cup granulated sugar and the cream cheese until thoroughly combined. While beating, slowly add in your eggs, vanilla extract, salt, and flour.
Once combined, fold in 3/4 of your blueberry puree. Make sure to reserve 1/4 of your blueberry puree to garnish at the end.
Pour your cheesecake batter into the springform pan and smooth the top as best as you can. Wrap the bottom of your cake tin in aluminum foil and place it in a large roasting pan filled with an inch of water.
Place the roasting pan, with the cake tin in the center, in the oven and bake for about 1 hour and 30 mins. Bake until the center of the cheesecake only slightly jiggles.
Turn off the heat and open the oven door. Allow the cheesecake to cool down in the oven with the door open for about 1 hour. After that hour is up, remove the foil from the cake tin and place the cheesecake in the fridge until it is completely chilled, about 5 hours or overnight.
When ready to serve, remove the cheesecake from the springform pan and top with the remaining 1/2 cup of blueberries and ¼ of your blueberry puree.

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