Blueberries N' Cream Cheesecake
A luscious blueberry cheesecake swirled with fresh blueberry puree and topped with a vibrant blueberry glaze, perfect for summer gatherings and dessert lovers seeking a fruity treat.
Ingredients
Instructions
- Combine 2 1/2 cups of fresh blueberries and 1 tablespoon of cornstarch in a blender; cover and process on high until smooth.
- Cook the blueberry mixture in a saucepan over medium-high heat, stirring constantly, for about 15 minutes until slightly thickened.
- Set aside to cool, reserving 1/2 cup of the blueberry mixture for the glaze.
- Beat the cream cheese until light and fluffy; gradually add 1 cup of sugar, beating well.
- Add eggs one at a time, beating after each addition.
- Stir in 2 tablespoons of cornstarch and salt.
- Pour the batter into a greased 9-inch spring-form pan.
- Gently swirl the cooled blueberry mixture over the cheesecake batter with a knife.
- Bake at 325°F (163°C) for 45 minutes or until set.
- Remove from oven and cool on a wire rack for 20 minutes.
Tips & Substitutions
For a smoother blueberry mixture, consider straining it after blending to remove skins. If you don't have cornstarch, you can substitute it with an equal amount of all-purpose flour, although it may alter the texture slightly. To enhance flavor, add a teaspoon of vanilla extract to the cream cheese mixture. This cheesecake pairs beautifully with Cotton Candy Cookies for a delightful dessert spread.
Serving Suggestions
Serve the cheesecake chilled, garnished with the reserved blueberry glaze for a stunning presentation. A dollop of whipped cream on top adds an extra touch of indulgence. This dessert pairs nicely with a light fruit salad or a scoop of vanilla ice cream. For a festive touch, consider serving alongside slices of My Old-Fashioned Pound Cake.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap and then aluminum foil for up to 3 months. To reheat, let it thaw in the refrigerator overnight, then serve chilled for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberries N' Cream Cheesecake contains roughly 410 calories, with 4g protein, 64g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 727mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but make sure to thaw and drain them before blending to avoid excess liquid in the mixture. Frozen blueberries may not be as firm, but they will still provide great flavor.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will continue to firm up as it cools. Be careful not to overbake, as this can lead to cracks on the surface.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to two days in advance. Just store it in the refrigerator once it has cooled completely. This allows the flavors to meld beautifully, making it even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).