A pecan graham xheesecake crust is filled Blueberry cheesecake recipe a luscious vanilla bean cheesecake and topped with a gorgeous blueberry topping. No need to beat to aerate the batter. All Recipes Flavors Occasions About. Develop and improve services.

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Blueberry Cheesecake: A heavenly dessert easy to make

Blueberry cheesecake recipe -

Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Recipes Desserts Cakes Cheesecake Recipes. Blueberry Cheesecake. Submitted by JJOHN Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.

Meet the Allrecipes Test Kitchen. Trending Videos. Add Photo Prep Time:. Jump to Nutrition Facts. Directions Preheat the oven to degree F degrees C. I Made It Print. Nutrition Facts per serving Calories 23g Fat 32g Carbs 6g Protein. Add Your Photo.

Photos of Blueberry Cheesecake 01 of Photo by Dotdash Meredith Food Studios. Photo by Allrecipes Member. Photo by Arica Moore. Photo by Angelina. This can also be frozen without the sauce. Wrap your pan with plastic wrap and then foil or place in a freezer safe container.

This will keep in the freezer for up to 3 months. To defrost remove to the refrigerator overnight, once thawed make your sauce and serve. Spray the bottom of a 9-inch springform pan with nonstick cooking spray. Preheat the oven to degrees F.

In a small mixing bowl, mix together graham crumbs and melted butter. Press into the bottom of the springform pan. Bake for 10 minutes. When done, set on a cooling rack and set aside. Turn the oven down to degrees F.

Add eggs, one at a time, beating well in between each addition. Scrape sides of bowl often. Add heavy cream and mix until combined. Once the springform pan has cooled enough to handle, wrap the bottom of the pan with layers of tinfoil. Add a paper towel between the pan and the foil to help absorb any water that may leak in the water bath.

Pour cheesecake batter into a springform pan. Carefully place into the bottom of a roasting pan. Fill the roasting pan about an inch deep with very hot or boiling water. Gently place it in the oven and bake for one hour.

Try not to open the door of the oven for the entire cooking time. After an hour, open the door and check for doneness. It will be slightly jiggly in the center still but sides should be set.

Once cheesecake is done, turn the oven off, but keep it in the oven for an additional hour. This helps with preventing any cracking. Remove cheesecake and allow to cool before covering and placing in the refrigerator. I gently place a piece of paper towel on the cake and then saran wrap.

This will absorb condensation that forms in the refrigerator. It is best to serve after being refrigerated for at least 4 hours, preferably overnight. To make the blueberry sauce, add all ingredients to a small saucepan and cook on low to medium, stirring often, until blueberries have softened and sauce has slightly thickened.

If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer.

Calories and other nutritional values can vary quite a bit depending on which brands were used. Your email address will not be published. Skip to content Jump to Recipe.

Do I have to use the orange zest? Can I use frozen blueberries? What size springform pan do I need? Do I have to do a water bath? How long does this cheesecake need to chill?

Why do you wrap the pan in foil? This helps to keep out any water from the water bath. How long should I cool this on the countertop? How do I store leftovers? In a large mixing bowl, mix together sugar and cream cheese until smooth and creamy.

Add flour, salt, and orange zest, and beat again until well combined. Allow to cool completely before pouring onto cheesecake. Blueberry Cheesecake. Prep Time: 20 minutes minutes. Cook Time: 2 hours hours 10 minutes minutes.

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