Blueberry Cheesecake Recipe

Blueberry Cheesecake Recipe

During the season when blueberries go on sale I like to make a blueberry cheesecake.  It has a sweet, tart, flavor mixed with delicious cream cheese.  This is what I would compare to an elevated blueberry pie.   This blueberry cheesecake recipe can actually be used to mix other berries into the cheesecake.  If you want to replace blueberries with raspberries, strawberries, huckleberries, pretty much any berry, just replace and now you have a whole new delicious cheesecake.  Try to get berries when their in season, so they taste sweet and good.  I like to use this blueberry cheesecake recipe for bake sales, work occasions, and parties.  

Blueberry Cheesecake Recipe
Serves 8
This is blueberry cheesecake recipe is great for when blueberries are in season.
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Prep Time
8 min
Cook Time
1 hr 12 min
Total Time
1 hr 20 min
Prep Time
8 min
Cook Time
1 hr 12 min
Total Time
1 hr 20 min
Crust
  1. 1 and 1/2 cup Graham cracker crumbs
  2. 1/4 cup of white sugar
  3. 1/3 cup of melted butter
Filling
  1. 24 ounces of home made cream cheese or 3 packets from store
  2. 4 eggs
  3. 1 tablespoon Lemon extract
  4. 1 cup of white sugar
  5. 1 teaspoon of cream of tarter
  6. 1 tablespoon Lemon Zest
Top
  1. 2 cups of sour cream
  2. 1 teaspoon Lemon extract
  3. 1/2 cup of white sugar
Instructions
  1. Preheat the oven into 350 degree F
  2. First we need to make a pie crust by combining 1 and 1/2 cup of graham cracker crumbs, 1/4 cup of white sugar, and 1/3 cup of melted butter and mixing together evenly with a rubber spatula.  After evenly mixed place into a 9 inch spring form pan.
  3. In a mixing bowl beat together the 24 ounces of cream cheese and the 1 cup of white sugar.  Then add in 4 eggs one egg at a time.  Make sure the eggs are mixed in thoroughly before adding the next one.  Then add 1 tablespoon of lemon extract, add lemon zest and 1 teaspoon of cream of tarter.  Pour that into the pre-made pie crust.
  4. Bake in the preheated 350 degree F oven for 50 minutes.  While that is baking add 2 cups of sour cream, 1 teaspoon of lemon extract, and 1/2 cup of white sugar together.  Then place in refrigerator.
  5. After the 50 minutes is up take cheesecake out of the oven.  Let rest on the counter for five minutes.  Now take the sour cream mixture out of the refrigerator and pour onto the top of the cheesecake batter.  Smooth out and place back into the oven for 5 minutes.  Let cool and refrigerate for 4 to 6 hours to set.
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Ingredients:

Crust:
1 and 1/2 cup Graham cracker crumbs
1/4 cup of white sugar
1/3 cup of melted butter

Filling:
24 ounces of home made cream cheese or 3 packets from store
4 eggs
1 tablespoon Lemon extract
1 cup of white sugar
1 teaspoon of cream of tarter
1 tablespoon Lemon Zest
Top:
2 cups of sour cream
1 teaspoon Lemon extract
1/2 cup of white sugar

Directions:
Preheat the oven into 350 degree F

First we need to make a pie crust by combining 1 and 1/2 cup of graham cracker crumbs, 1/4 cup of white sugar, and 1/3 cup of melted butter and mixing together evenly with a rubber spatula.  After evenly mixed place into a 9 inch spring form pan.

In a mixing bowl beat together the 24 ounces of cream cheese and the 1 cup of white sugar.  Then add in 4 eggs one egg at a time.  Make sure the eggs are mixed in thoroughly before adding the next one.  Then add 1 tablespoon of lemon extract, add lemon zest and 1 teaspoon of cream of tarter.  Pour that into the pre-made pie crust.

Bake in the preheated 350 degree F oven for 50 minutes.  While that is baking add 2 cups of sour cream, 1 teaspoon of lemon extract, and 1/2 cup of white sugar together.  Then place in refrigerator. 

After the 50 minutes is up take cheesecake out of the oven.  Let rest on the counter for five minutes.  Now take the sour cream mixture out of the refrigerator and pour onto the top of the cheesecake batter.  Smooth out and place back into the oven for 5 minutes.  Let cool and refrigerate for 4 to 6 hours to set.