Blueberry Cheesecake

Blueberry Cheesecake


Deliciously creamy and covered in a homemade blueberry sauce, this Blueberry Cheesecake is the perfect dessert for any occasion!



  • 2 cups graham cracker crumbs

  •   ¼ cup salted butter, melted

  •   32 ounces (4 blocks) cream cheese, softened to room temperature

  •   1 cup granulated sugar

  •   3 Tablespoons all-purpose flour

  •   ¼ teaspoon salt

  •  ▢1 Tablespoon orange zest

  •   5 large eggs

  •   ¼ cup heavy cream

Blueberry sauce:

  •   2 cups fresh or frozen blueberries (I used fresh but if they’re not available frozen works as well).

  •   1 Tablespoon fresh orange juice or lemon juice

  •   2 Tablespoons granulated sugar

  •   2 Tablespoons water

  •   ½ Tablespoons cornstarch


  1. Spray the bottom of a 9-inch springform pan with nonstick cooking spray. Preheat the oven to 350F degrees.

  2. In a small mixing bowl, mix together 2 cups graham cracker crumbs and ¼ cup salted butter, melted . 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 300 degrees F.

  3. In a large mixing bowl, mix together 32 ounces (4 blocks) cream cheese, softened to room temperature and 1 cup granulated sugar until smooth and creamy.

  4. Add 3 Tablespoons all-purpose flour, ¼ teaspoon salt and 1 Tablespoon orange zest and beat again until well combined.

  5. Add 5 large eggs, one at a time, beating well in between each addition. Scrape sides of bowl often. Add ¼ cup heavy cream and mix until combined.

  6. Once the springform pan has cooled enough to handle, wrap the bottom of the pan with 2-3 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.

  7. 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.

  8. 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.

  9. Once cheesecake is done, turn the oven off, but keep it in the oven for an additional hour. This helps with preventing any cracking.

  10. 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.

  11. It is best to serve after being refrigerated for at least 4 hours, preferably overnight.

  12. To make blueberry sauce, add 2 cups fresh or frozen blueberries, 1 Tablespoon fresh orange juice or lemon juice, 2 Tablespoons granulated sugar, 2 Tablespoons water and ½ Tablespoons cornstarch to a small saucepan and cook on low to medium, stirring often, until blueberries have softened and sauce has slightly thickened.

  13. Allow to cool completely before pouring onto cheesecake. Then slice and serve!

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