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Yummy Blueberry Cheesecake

Delicious and creamy blueberry cheesecake with a luscious sweet-tangy sauce that brings this dessert over the top. Fresh or frozen blueberries can be used so it's an all-season dessert. Perfect dessert for spring, summer or holiday entertaining!
4.77 from 21 votes
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Prep Time 30 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American, English
Servings 12
Calories 259 kcal

Ingredients
 

For the crust

  • 1½ cups finely crushed graham crackers, about 18 Graham Cracker Squares or about 10 digestive biscuits
  • 3/4 cup crushed walnuts or pecans, about one (2.5-3 oz) packet of pecans or walnuts
  • 1 tbsp sugar
  • 6 tbsp unsalted Butter, melted

For the cheesecake

  • 3 packs of (8-ounce block) cream cheese, softened (room temperature)
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract

For the blueberry sauce/topping

  • 1 pint plus 1/2 cup blueberries, (about 2½ cups)
  • 3 tbsp sugar, or to taste (I like it sweet-tangy)
  • 1 lemon, zested
  • juice of half a lemon

Instructions
 

For the crust

  • To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a greased 9-inch springform pan using the smooth bottom of a glass. Set aside.

For the cheesecake

  • Preheat the oven to 325 F. In a large mixing bowl, beat the softened cream cheese and sugar using a stand or hand mixer on medium speed until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time beating well after each addition. Pour in the vanilla extract and beat again until just until it’s mixed. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom.
  • Pour the cheesecake batter onto the prepared springform pan. Bake in the preheated oven for 50-55 minutes. The cake may brown on the edges and may even crack in the middle but that’s perfectly fine. If you don’t like the appearance of cracks, try to bake the cheesecake using a water bath. I don’t worry much about this as the cheesecake would be covered on top with the sauce anyway. Besides, the browning, sinking or cracking won’t affect the cheesecake’s taste one bit. When done, transfer the cake to a rack and cool completely. Refrigerate. The cake can be done two days ahead.

For the blueberry sauce/topping

  • To make the sauce, in a small saucepan add all the ingredients and simmer over medium heat for 10 minutes or until the fruit begins to break down and the sauce has thickened slightly. Leave to cool before spreading on cheesecake.
  • To serve, transfer the cheesecake to a serving platter. Spoon the blueberry sauce onto each slice of cake. Enjoy thoroughly.

Notes

TIPS & TRICKS
This is best made a day ahead. Drizzle with blueberry sauce when you serve the cake.

Nutrition

Calories: 259kcalCarbohydrates: 36gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 56mgSodium: 93mgPotassium: 106mgFiber: 2gSugar: 27gVitamin A: 264IUVitamin C: 9mgCalcium: 27mgIron: 1mg
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