BLUEBERRY CHEESECAKE RECIPE

Blueberry Cheese Cake Recipe

There’s something truly magical about a homemade cheesecake. That smooth, creamy texture paired with a buttery crust and a burst of fruity goodness on top. And when that fruit is blueberry? Pure bliss! 💙

This Blueberry Cheesecake is a showstopper that’s easier to make than you might think. With just a few simple steps and ingredients you probably already have at home, you’ll be serving up bakery-level cheesecake that’ll have everyone asking for seconds.

At Kitchen Mama, we believe every dessert should be made with a dash of love and a sprinkle of fun. So grab your spatula, roll up your sleeves, and let’s create a cheesecake that tastes as good as it looks — because yes, you can!

Ingredients:

Blueberry Topping

  • 1 cup fresh blueberries
  • 3 tablespoons granulated sugar
  • 1⁄4 lemon juice

Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 1⁄4 cup of granulated sugar
  • 1⁄2 cup melted unsalted butter

Cheesecake Filling

  • 1 3⁄4 pounds cream cheese
  • 1 cup granulated sugar
  • 2 whole eggs
  • 1⁄2 cup sour cream
  • 1⁄4 lemon zest
  • 1⁄2 teaspoon vanilla extract
  • 1⁄4 cup all purpose flour
Blueberry Cheese Cake with Kitchen Mama Blue Oven Mitts on the side

Directions:

  • Prepare the Blueberry Topping: In a medium saucepan, combine blueberries, sugar, and lemon juice. Simmer over medium heat, stirring with your WaltzGrip Scraping Spatula until berries soften and release juice. Cool completely.
  • Graham Cracker Crust: Mix crushed graham crackers with melted butter and sugar until combined. Press firmly into an 8-inch springform pan and bake at 350°F for 8-10minutes. Let cool.
  • Cheesecake Batter: Beat softened cream cheese andsugar until smooth and creamy. Add the eggs one at a time, mixing gently after each until just combined. Stir in lemon zest, vanilla extract, and all purpose flour, blending only until smooth, don’t overmix.
  • Bake: Pour batter over the crust. Wrap the pan with foil to prevent leaks and bake at 350°F for 60-70 minutes, until the center is just set.
  • Cool & Chill: Remove with your Silicone Oven Mitt, let rest 10 minutes, and loosen the edges with a knife. Cool completely, then refrigerate for 6 hours or overnight.
  • Finish & Serve: Remove from the pan and spread the cooled blueberry topping using your WaltzGrip Jar Spatula. Slice, serve, and enjoy!

And there you have it, a creamy, dreamy Blueberry Cheesecake that’s as delightful to make as it is to eat! Whether you’re baking for a special occasion or just because you deserve a treat (you totally do!), this recipe is the perfect excuse to indulge a little.

With Kitchen Mama by your side, baking becomes not just easy, but joyful.