In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. BLUEBERRY CHEESECAKE WILL QUICKLY BECOME A FAVORITE RECIPE TO MAKE FOR FAMILY AND GUESTS. This recipe is a wonderful twist on a classic. I find that this gives a better lemon flavor, so I used that idea in this cheesecake and swapped out one of the whole eggs for egg yolks. Bake and no-bake cheesecake have a completely different texture. It is creamy and a little bit crumbly. In a small food processor, blend blueberries until no large chunks remain. Combine vanilla wafers, sugar and butter in medium bowl until crumbs are evenly moistened. Carefully spread on top of the crust, being careful not to break it. Don’t shortcut beating the eggs and cream cheese because this is what makes a super creamy cheesecake. Position rack in the center of the oven and preheat to 375°F. I will give you a simple trick to decorating blueberry cheesecake; here we go! Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight. blocks cream cheese, I decided to make a Blueberry Cheesecake Pie that is less intimidating/overwhelming but equally delicious. Blueberry cheesecake. This cheesecake has a crisp, buttery crust. Bake in preheated 350 degree oven 10 to 12 minutes. Remove from heat. Cream cheese that was previously stored in the refrigerator must be removed first to room temperature. 7- In an electric mixer, mix butter, biscuits and sugar. Next up is the filling. Pour in enough boiling water to come halfway up the baking pan. Stir together the melted butter, graham cracker crumbs, and sugar. Fresh Blueberry Topping 2 cups fresh blueberries (you could use frozen) 1/2 cup sugar 1 tablespoon cornstarch 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup water 1 tablespoon lemon juice. Transfer crust to rack and cool. 1/2 cup old-fashioned rolled oats (Could use quick-cooking oats) Add sugar and beat for 3 minutes. This Blueberry Cheesecake is also made extra easy in pie form and extra delicious with vanilla wafer crust! The sour cream and egg yolk make this Blueberry Cheesecake extra smooth and rich and. Beat in sour cream and vanilla just until combined. Add eggs, one at a time, then stir in vanilla and sour cream. 11- Add fresh cream and continue whipping. Hope you can take advantage of this blog. This food is made from cream cheese, sugar, and eggs, but there are many variants, such as Thai tea cheesecake, strawberry cheesecake, and blueberry cheesecake. 1/2 cup water. Please read my disclosure policy. ","recipeYield":"10 -12 servings","prepTime":"PT25M","cookTime":"PT45M","recipeIngredient":["45 vanilla wafers ((heaping 1-1\/2 cups crumbs))","2 tablespoons sugar","6 tablespoons butter, melted","2 8 oz. Cool completely. The lemon base of this Lemon Blueberry Cheesecake is easily my new favorite lemon cheesecake base. Regular cheesecake and french cheesecake have some big differences in texture. I recommend chilling your Blueberry Cheesecake for at least 24 hours before serving. Why is it recommended not to smile when taking a passport photo? A regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. Let cheesecake stand in oven for 1 hour. August 31, 2017. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. 1/2 cup butter or margarine or 8 tablespoons, melted This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. And because this is a “cheesecake pie” with less cream cheese, you won’t run into any issues with cracking (not that it matters because its all smothered in blueberry sauce), and you won’t run into any issues with your water bath leaking because the Blueberry Cheesecake is baked in a pie pan and not a spring form pan – winning! Add orange juice, lemon juice, sugar, and cornstarch to a medium saucepan, whisk until cornstarch is dissolved and bring to a boil, stirring occasionally. I originally tried making this Blueberry Cheesecake NO BAKE and although it was delicious, it wasn’t nearly as delicious as baked cheesecake. This category only includes cookies that ensures basic functionalities and security features of the website. And bonus, this Blueberry Cheesecake boasts a vanilla wafer crust! I’ve included detailed instructions, tips and tricks so you can make the PERFECT Blueberry Cheesecake, even if you've never made cheesecake before! Pour over cooled crust. It sits in a graham cracker crust and is topped with a homemade blueberry sauce. Chill in the refrigerator in an airtight container separate from the cheesecake. These cookies will be stored in your browser only with your consent. ","When ready to serve, spoon blueberry sauce over cheesecake and serve. It really accentuated the lemon flavor, making this lemon base the best! Keep this blueberry cheesecake refrigerated. If the sauce feels a bit thick, add a little water. 1/4 teaspoon cinnamon. You will will want to DRINK this sauce. To prepare crust, combine first 3 ingredients in a medium bowl.