This post may contain affiliate links. Please read our disclosure policy.
I love all kinds of cheesecake and today I would like to share with you my favorite recipe for a delicious homemade cheesecake. It is really easy to make, tastes great and looks beautiful. I hope you enjoy this blueberry cheesecake recipe!
You can enjoy this cake plain, but I’ve included a recipe for a blueberry topping. If you don’t like blueberries, you can make a strawberry or raspberry topping.
don’t forget to follow me on:
and sigh up for e-mail updates, to receive more recipes (link in the sidebar)
Cheesecake With Blueberry Topping
Plain Cheesecake With Blueberry Topping, decadent and creamy, the ultimate summer dessert.
Ingredients
- Crust:
- 1 1/2 cup graham cracker crumbs
- 6 tbsp melted butter
- 1 tbsp sugar
- Cheesecake:
- 3 8 oz packages cream cheese
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup greek yogurt
- Topping:
- 3 cups blueberries, (can use fresh or frozen )
- 1/4 cup water
- 1 1/2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp flour
Instructions
- Preheat oven to 350F.
- Crust:
- Combine graham cracker crumbs, butter and sugar and mix well. Pour into a 9 inch springform pan. Use a spoon and press crumbs evenly into the bottom of the pan. Bake crust for 8 minutes. Take out of the oven and cool at room temperature.
- Cheesecake filling:
- Preheat oven to 430 F.
- In the bowl of a stand mixer with the paddle attachment, mix together cream cheese and sugar, until fluffy. (You can use a regular electric mixer and a bowl). Make sure you scrape the bowl, so you don't get any cream cheese chunks.
- Add eggs, one at a time and mix on low speed. Add vanilla.
- Add greek yogurt and mix well on low speed.
- Pour into crust .
- Bake on 430 F for 15 minutes, then reduce heat to 275 F and bake for 1 hour and 15 minutes. Turn the oven off and let the cheesecake sit inside for 1 hour. Then cool at room temperature. Refrigerate for at least 3 hours.
- Blueberry Sauce:
- In a large pan over medium heat, combine water, sugar, lemon juice and flour. When this mixture begins to thicken add blueberries and mix well, so they are evenly coated. Cook for 2-3 minutes, until sauce begins to bubble.
- Cool at room temperature and serve on top of chilled cheesecake.
Nutrition
Calories: 460kcal, Carbohydrates: 51g, Protein: 8g, Fat: 25g, Saturated Fat: 13g, Cholesterol: 128mg, Sodium: 338mg, Potassium: 182mg, Fiber: 1g, Sugar: 40g, Vitamin A: 910IU, Vitamin C: 6.1mg, Calcium: 93mg, Iron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!
What a beautiful picture! This cheesecake looks amazing. Blueberries are one of my favorite fruits. Can’t wait to give this one a try!
Thanks Kelley!
I’m not a fan of blueberries, could I sub other fruits like strawberries or how about apple or pear or even peach?
I’m sure you can use any of these for the topping, just make sure you add sweetener according to your taste.You can even use fresh fruit for topping!