blueberry cheesecake

This crustless baked ricotta cheesecake with no refined sugar is a guilt-free dessert.

Ricotta cheesecake with roasted blueberries

cream cheese, softened

maple syrup

eggs

oranges

cinnamon

ricotta

vanilla bean, split, seeds scraped

blueberries

(75 grams) roasted hazelnuts, chopped

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5348771529001-5977465262001

Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat.

Blueberry Cheesecake Crumb Cake

flour

baking powder

salt

butter-cold and

lemon(optional)

brown sugar

sugar

vanilla

mascarpone

cream cheese-softened

½ cup + 2 Tablespoons caster sugar

Tablespoons corn starch

milk

Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.

In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.

Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it&#8217;s grainy.

Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.

Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.

To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.

Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.

Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.

To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

Could you make these in to mini cheesecake with cupcake pan and what would be the cooking time?

I  made  this.    And  crust  was very hard you could  not eat  it

Made this for a weekly dinner movie night with friends.  It was amazing. I wish I had found the recipe the day before so it could rest overnight. Was still warm,  Simply Amazing!

Excellent! Gets devoured fast! Thank you!

We followed the recipe exactly - it was too crumby - the crumbs were not that soft - and the cheesecake filling was not sweet enough .  I’ll stick to the Philadelphia cheese cake recipe

I made this recipe Friday night for a family dinner we had Saturday and IT WAS AMAZING!!! I followed the directions step by step (even making the caster sugar), and it was just incredible! Mywhole family loved it! I was nervous after reading some of the reviews, but had absolutely no issue. Thank you for the great recipe!!!

Hello! I will definitely make your recipe , but I have a question :(, what size is the mold you used? Thanks for the delicious recipe! Greetings from Chile ?? ?

Dear Vera, 
I made this last night and left it on my kitchen counter (uncovered, still in my spring form pan) overnight so it’s ready for breakfast with our coffee.  I followed the recipe’s 3 1/3 cup flour measurement for the crust and top crumbs and this cake turned out perfect! As per my significant other’s comment, “This taste like MORE and definitely a keeper!” 
The only differences I made/use are: 
1.) I used fresh cherries that’s in season at the moment and they were super sweet, a bit tart, and very juicy! 
2.) I used a 10” Spring form pan that I have, which turned my cake and crust just the perfect thickness all around. Additionally, the baking time was shorter because of it. 
3.) I used sour cream (full fat) in lieu of mascarpone.
4.) I cut back just a tad bit on the sugar for both the crust/crumble and the filling just for my personal preference.

All in all, my cake was a total perfection and I have photos to prove it! My crust was NOT HARD, instead, it was perfectly crumbly and very strong to hold the cake as I transferred it from the spring form pan to my cake pedestal, it cut without crumbling or falling apart, and yet, you can cut the crust with a fork! 

Thank you, thank you so much for sharing your recipe! As a retired Chef I know too well how much work and time is involved in creating a recipe, testing and re-testing it, photo shooting it, creating a blog to put it in, etc. 
Most of of all, how heart breaking it can be when all your hard work and intentions to share it with others is not appreciated.  Again, thank you very much and bless your big giving heart!

The Blueberry Grumble Cake was an absolute hit with my guests.  It’s definitely a keeper.  Thank you for sharing.

I followed the recipe exactly except I used cream cheese,  no mascarpone. It wasn’t sweet enough and I had it in the oven for almost 2 hours the middle still wasn’t clean. Also the crust was very thick on the sides  and a bit dry. Overall Not Bad!!!

This was so amazing! My Niece picked this as her Birthday Cake for her 12th Birthday. My sister and both of my nieces have birthdays April 28th 29th and 30th and we made them each their own cake. This was the first one gone! Everyone raved! Absolutely delicious! I used regular sugar in a blender until it was fine. Mascarpone was in the bakery section of Food Lion where they keep special refrigerated cheeses and other items. It wasn’t too sweet and wasn’t too plain it was just right. I put aluminum foil over it when the crust started to brown and or get golden so the inside could cook without the crust burning or hardening and the inside could cook. Just take a toothpick and see if the inside is clear. Also all oven and timing is different so it may be a little over the time that was put or a little under but If you follow the instructions then there is no way you can go wrong! Best cheesecake I have ever had! Hands down! I can’t wait to make it again! Thanks so much! ❤️

ABSOLUTELY FANTASTIC!! Made this today and followed directions exact! Had to cook for 75 minutes because the center wouldn’t set, however.... it came out wonderful. Noticed complaints about the crust being hard. Mine too was hard and I loved it! Cooking so long have the crust and topping a little something extra. Of course I added way more blueberries! I wish I could post a picture on here. The lemon zest is an incredible addition! I opted out of the glaze because I didn’t want that extra sweetness.

This recipe is pretty fantastic! It’s very yummy. 

My only suggestion would be to add the crumb topping maybe halfway through baking. A full hour-ish of baking along with the cheesecake is too much and makes it very hard. 

I think this would be delicious with a streusel topping also!

https://content.jwplatform.com/videos/sC6ERIyj.mp4

Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake.

Recipe video above. To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It&#039;s magnificent!Don&#039;t be daunted by the number of steps - they are straightforward, I&#039;ve just broken it down into managable steps. Cheesecakes are actually less &quot;risky&quot; than cakes because - no worries about not rising, sinking in middle etc.If blueberries are expensive right now but you&#039;re absolutely busting to make this, skip the topping and serve with cream instead.

Blueberry Cheesecake

200 grams/7 oz Arnott's Marie crackers

/ 8 tbsp unsalted butter (, melted)

cream cheese

tbsp flour (, plain/ all purpose flour)

tsp vanilla extract

sour cream ((full fat, sub yogurt))

caster sugar (superfine sugar)

lemon ((can skip))

eggs (, at room temperature)

blueberries ((Note 3))

/ 13 oz blueberries ((Note 3))

lemon juice ((or water))

white sugar

tsp cornflour/cornstarch

water

Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.

Line inverted base: Get a 20cm/8&quot; springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video.

Line sides: Butter and line the side of the pan.

Preparation:

Break up biscuits roughly by hand and place in a food processor.

Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)

Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.

Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.

Cheesecake Biscuit Base:

Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)

Add flour, beat for 5 seconds on speed 4 until just incorporated.

Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).

Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.

Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.

Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).

Cool: Cool the cake in the oven with the door open approx 20 cm / 8&quot; for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.

Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.

Filling:

Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.

Mix cornflour and water, then stir in - it wil thicken quickly.

Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.

Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect &quot;oozing&quot; consistency (see video, Note 7) - be careful, don&#039;t make it runny!

Spoon onto cheesecake so it&#039;s completely covered - you&#039;ll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.

Slice and serve!

Blueberry Sauce for Cheesecake:

This recipe is one of our most popular. Easy to make and absolutely delicious! Great reviews on this one.&nbsp;

Fresh Blueberry Cheesecake with Homemade Crust

graham cracker crumbs (Can roll with rolling pin

rolled oats (Could use quick-cooking oats)

walnuts

butter

package cream cheese, softened

sweetened condensed milk (Not evaporated milk)

lemon juice

vanilla extract

blueberries (you could use frozen)

cornstarch

nutmeg

Combine all ingredients and press into a sprayed 8 x 8 inch baking pan.  Bake in preheated 350 degree oven 10 to 12 minutes.  Remove and let cool.

Crust Instructions

Combine ingredients and mix on high for 3 or 4 minutes.  Pour over cooled crust.  Refrigerate for 3 hours. Then add topping.&nbsp;

Filling Instructions

Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn.  Cook for 2 minutes to thicken.  Remove from stove, stir in lemon juice and let cool.  Pour over cheesecake after it has been refrigerated for 3 hours.

Blueberry Topping instructions

Blueberry Cheesecake Pops are packed with everything you love about cheesecake, including sweet blueberries, cream cheese, Greek yogurt and graham cracker crumbs!

Blueberry Cheesecake Pops

Greek vanilla yogurt

limeade (premixed with water)

Tbsp. sugar

graham cracker crumbs

Blend cream cheese and yogurt together with a mixer or blender.

Add limeade and sugar or honey. Blend until smooth.

Fold in blueberries and pulse a few times.

In a separate bowl, mix graham cracker crumbs with butter.

Spoon blueberry mixture into popsicle molds until half full.

Add 2 teaspoons of graham cracker crumbs to each popsicle.

Finish filling to the top of mold with blueberry mixture.

Close popsicle mold and insert sticks.

Freeze popsicles for at least 4 hours for best results.

Run warm water over mold for a few seconds, then wiggle sticks to release popsicles from mold.

Top a seriously creamy cheesecake with juicy blueberries and a clear gin and tonic jelly for a grown-up dessert that&#8217;ll get everyone talking. You might also love our classic gin &amp; tonic cheesecake.

Blueberry gin and tonic cheesecake

For the shortbread base

unsalted butter, softened, plus extra to grease

plain flour

caster sugar

semolina

For the filling

white chocolate, chopped,

full-fat cream cheese,

mascarpone,

cream,

Scottish heather honey (see Know How)

For the blueberry gin and tonic jelly topping

gelatine leaves

lemon

tonic water

Pared lemon zest curls (to decorate)

You’ll also need

20cm springform

For the shortbread base, whizz all the ingredients with a pinch of salt in a food processor until the mixture comes together into a soft dough. Press the mixture into the prepared tin to make an even layer. Chill for 20 minutes until firm. Meanwhile, heat the oven to 160°C fan/gas 4, then bake the base for 30 minutes until light golden. Set aside to cool completely.

For the filling, melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then set aside for a few minutes to cool. Meanwhile, combine the cream cheese and mascarpone in a large bowl and beat until smooth. Add the cooled chocolate and beat again until well combined.

In another bowl, whip the cream and honey to soft peaks (that flop over when you lift out the whisk). Gently fold the honey cream into the chocolate mix, then spoon it evenly over the base and level the top. Cover and chill for 3 hours until firm.

 Once the cheesecake is firm, neatly arrange the blueberries on top. Soak the gelatine leaves in cold water for 5 minutes. Combine the caster sugar, water and pared strip of lemon zest in a small pan. Stir over a medium heat until the sugar dissolves, then simmer for 5 minutes until syrupy. Set aside to cool slightly, then discard the zest. Squeeze the gelatine leaves to remove excess water, then stir into the hot syrup. Stir in the gin and tonic water. Cool completely, then pour over the cheesecake and chill for at least 4 hours until set. Decorate with pared lemon zest curls.

Lemon Blueberry Cheesecake Cake the perfect blueberry dessert for spring and summer! Made with a moist lemon cake dotted with juicy blueberries, blueberry cheesecake and sweet and tangy lemon cream cheese frosting.

Lemon Blueberry Cheesecake Cake

cream cheese- room temperature

Tablespoons all-purpose flour

eggs egg

sour cream

heavy cream

all-purpose flour

unsalted butter-room temperature

lemon zest

½ cups blueberries- fresh (if use frozen do not thaw)

flour- to toss the blueberries

full-fat brick style cream cheese- softened

unsalted butter-softened

½ -4 ½ cups powdered sugar

lemon wedges

Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.

To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.

Add sugar and flour and beat until smooth and creamy. Mix in vanilla.

Add eggs, one at the time mixing after each addition just to combine, do not over mix.

Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.

Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.

Blueberry Cheesecake:

Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.

Sift together 2 cups flour, corn starch, baking powder and salt and set aside.

Stir together milk and lemon juice and set aside to curdle.

Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.

With the mixer running on low, add eggs one at a time and mix after each addition.

Add vanilla extract and lemon zest and mix to combine.

First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.

In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.

Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

Lemon Blueberry Cake:

Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.

Add vanilla, salt and lemon zest and mix until combined.

Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.

Cream Cheese Frosting:

Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting.  Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Assembling the Cake:

The ratio of wet ingredients to dry was off. The consistency in the video was not the same based off ingredients. I almost doubled the amount of milk to salvage this cake for my kids birthday.

I made just the cake as a cupcake and they were delicious!! They were a huge hit at my faughters graduation party! Thanks for the amazing recipe I will continue to share and use.

I made the lemon blueberry cake for my daughter on her birthday. It was very yummy, and I will be making it again in June for a friend of hers. The only problem that I seen, was that the icing needs to be doubled, as you can see the thin layers in the pic above. There was not enough to apply on all the cake. I will double the icon next time. Or at least do one and a half of the icing part of this recipe. Happy Baking!

I made this cake today. It was really really good! No issues with dryness. It is definitely dense though. The cake is super heavy. The color of my cheesecake was very similar to the picture. I just added more blueberries than what is called for to get the color I wanted. Add a smidge of purple coloring to the cream cheese icing and it'll go whiter. I also candied my lemons for the garnish vs using raw lemons. Super duper good. A keeper recipe for sure.

Es espectacular😍, gracias por recetas tan diferentes, tan exactas y tan bien explicadas

This was a delicious desert but soooooo labor intensive to make. I ve been baking for forty years and this one really gave me and all my kitchen gadgets a workout. Yummy but one and done with this one.

Cant wait till it’s done, but unfortunately my blueberry cheesecake part is super batter like in the center after 45mins. Should it have been a thicker batter because mine came out. A little watery but I followed everything. I’m putting it in for another 30.

Freaking delicious the taste meets with what the picture actually looks like. Everybody loved it this is a knockout recipe for any get together ( so you can show off) or just because you want something that tastes so freaking good!!??

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