Creamy Cheesecake Recipe with Fresh Blueberry Topping

May 29, 2017

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1Prepare springform pan cover outer bottom with 2 layers foil.

2Moisten graham cracker crumbs with melted butter and sugar.

3Press mixture into bottom and up side of pan to form crust. Refrigerate to set.

4In a food processor, combine the cream cheese, eggs, sugar and vanilla extract and pulse until smooth.

5Combine this mixture with the heavy cream and sour cream in a large bowl, lightly stir with whisk to just combine.

6Preheat the oven to 275°F degrees

7Place a roasting pan half filled (about an 1" high) with hot water on the middle rack.

8Pour the filling into the springform pan, smooth the surface and place the pan into the water bath.

9Bake slowly, 1 – 1 ½ hours Mixture should still jiggle and not be completely set.

10Do not allow the cheesecake to brown and puff up.

11Crack open the oven door to cool it down slightly. (20- 25 minutes)

12Remove the pan from the water bath and remove the aluminum foil.

13Place the pan on a rack to cool to room temperature.

14Refrigerate the cake when cool and let set at least 6-8 hours before serving.

15Topping: In saucepan combine 2 cups of blueberries, sugar, water and juice of one lemon. Stir until sugar dissolves then add cornstarch. Cook over medium heat, bringing to a low boil to thicken. Remove from heat. Gently fold in remaining blueberries. Let cool slightly and pour over chilled cheesecake. Sprinkle with lemon zest prior to serving.


2- 8oz.packages (16 oz.) Cream Cheese

3 large Eggs

1 cup Sugar

1 tsp. Vanilla Extract

½ cup Heavy Cream

3 cups (24 oz.) Sour Cream


2 cups Graham Cracker, crushed

¼ cup Butter, unsalted, melted

2 Tbs. sugar



3 cups fresh blueberries – divided

1 cup sugar

1 cup water

1 lemon zested and juiced

2 Tbs. cornstarch


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