Blueberry cheesecake recipe Make a professional style cheesecake

Blueberry Cheesecake | How To Make Blueberry Cheesecake At Home

It’s a universal truth that the mere existence of cheesecake can cheer you up in no time. This blueberry cheesecake recipe offers a delicious, flavorful adventure to your tastebuds. It’s rich in flavor, is just the right amount of sweet, and contains our all-time favorite ingredient; “cheese”. This soul-soothing, tummy-filling blueberry cheesecake recipe can make any part of your day special. You’ll find it difficult to wait overnight (the required refrigeration time) to indulge in this creamy goodness.

blueberry cheesecake recipe

The History Of Cheesecake Recipe

The origin of cheesecake dates back to 230 A.D. The Romans were first introduced to this exceptional delicacy on their quest to conquer Greece. In Greece, cheesecake was believed to be an excellent source of energy and was even served to athletes. The original cheesecake recipe was different from what we know today. It consisted of pounded cheese, wheat flour, and honey which was heated and then left to cool down. Romans added eggs and baked this newly found dish. Americans then added the most indulgent ingredient in this dish which is cream cheese.

history of cheesecake recipe

This Blueberry Cheesecake Recipe Will Make You Feel Like A Chef

Whether you are in the kitchen for the first time or you just love baking, this blueberry cheesecake recipe is totally perfect for you. The simple and easy steps, creating the perfect taste will make you feel like a pastry chef. If you are baking a cheesecake for the first time, just keep in mind that the timing plays a huge role. To be on the safe side, prepare your cheesecake a day before you have to serve it. Give your cheesecake the proper, required time for cooling down after baking and then refrigeration. Conclusion: just start early.

blueberry cheesecake

There Is Actually A “Cheesecake Day”

Just thinking about cheesecake makes us drool. The decadent mouth-watering dessert seems like the king of all desserts. The United States does justice to this majestic dessert by celebrating a national cheesecake day on July 30th. In my opinion, it should be a global holiday so that everyone can enjoy cheesecake in their pajamas for the whole day. This one day shall give us the liberty of not caring about the calories we are consuming or the amount of weight that we may gain. Just a good, happy day with our couches and our cheesecakes. 

national day


2 cups blueberries
2 tablespoons granulated sugar
2 teaspoon lemon juice
1 & ½ cup of graham crackers (finely crushed)
5 tablespoons butter (melted)
¼ cup granulated sugar
4 blocks of cream cheese (softened)
1 cup granulated sugar
2 eggs (large)
1 teaspoon vanilla extract
¼ cup sour cream
2 tablespoons all-purpose flour
¼ teaspoon salt
1 cup blueberry puree
Whipped cream (for topping)
Blueberries (for topping)


  • In a food processor, blend blueberries properly until no large chunks of the fruit remain.
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  • Put a small saucepan on medium heat and add blueberry puree, sugar, and lemon juice to it. Bring it to a boil and then reduce heat to let it simmer.
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  • Wait until the sauce is reduced and thickened stirring occasionally for 10 minutes. Let the puree cool down at room temperature.
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  • To prepare crust, take a large bowl and mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
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  • Press the crust at the bottom of an 8” pan.
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  • Take another bowl and add cream cheese and sugar into it. Beat the cream until no lumps remain in the mixture
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  • Add eggs in the mixture, one at a time, and keep beating continuously. Next, add vanilla essence and sour cream and mix properly.
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  • Add flour and salt to the cream cheese mixture and mix. Last, fold in the prepared blueberry puree.
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  • Pour the cream cheese mixture over the prepared crust. Wrap the bottom of the pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan
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  • Bake the cheesecake in a preheated oven at 325 degrees. Bake for about 1 hour and 30 minutes or until the center of the cake only slightly jiggles.
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  • After baking prop open the oven door and let the cheesecake cool in the oven for about an hour.
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  • Remove the foil and refrigerate the cheesecake for at least 5 hours. For best taste and texture, refrigerate the cheesecake overnight.
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  • While serving, top the cheesecake with whipped cream and blueberries.
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