This Blueberry Cheesecake is obsessively delicious. The cheesecake is decadent on its own, but smother it with sweet and tangy homemade blueberry sauce and you have got yourself a new favourite dessert that you will be making again and again! This Blueberry Cheesecake is also super easy to make as a pie and extra delicious with a vanilla wafer crust! Even if you have never made cheesecake before, I have included detailed instructions, tips, and tricks to help you make the PERFECT Blueberry Cheesecake!
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HOW CAN I PREVENT MY CHEESECAKE FROM CRACKING?
Make use of a water bath: the hot water insulates the outer edges of the cheesecake, preventing them from baking faster than the centre.
Ingredients at room temperature: Room temperature eggs, sour cream, and softened cream cheese mix more easily and evenly, lowering the risk of cracking. Cream cheese that has been properly softened will be smooth and free of lumps.
Mix properly: Mix the cream cheese and sugar together until light and fluffy.
Do not look up! To avoid cracking, do not open the oven door while the Blueberry Cheesecake is baking. Opening the door significantly reduces the temperature, causing your cheesecake to sink and crack.
Do not overbake the cheesecake: Overbaking causes the filling to shrink and crack. The edges should be firm, but the centre should wobble slightly when shaken.
Gently cool: Sudden temperature changes can cause cracks, so cooling the cheesecake in the oven and then on the counter before placing it in the refrigerator allows it to gradually adjust to each temperature.
If your Blueberry Cheesecake still has cracks, cover them up with Blueberry Sauce!
HOW SHOULD BLUEBERRY CHEESECAKE BE SERVED?
Before serving, I suggest chilling your Blueberry Cheesecake for at least 24 hours. Refrigerate for up to one week, covered loosely with aluminium foil. When you are ready to serve, top with the Blueberry Topping.
Could BLUEBERRY CHEESECAKE BE FREEZED?
Yes! Both the cheesecake and the blueberry sauce freeze extremely well.
HOW TO FREEZE BLUEBERRY CHEESECAKE:
Allow cheesecake to cool completely before refrigerating it for at least 8 hours. Serve with Blueberry Sauce.
Place the chilled cheesecake with Blueberry Sauce on a baking pan and place it in the freezer, uncovered. Freeze until solid.
Remove the cheesecake from the freezer and wrap it in plastic wrap.
Blueberry Cheesecake can be frozen for up to 3 months.
Remove the Blueberry Cheesecake from the freezer and place it in the refrigerator to thaw. Allow thawing overnight.
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