The Best Blueberry Cheesecake Recipe - Food.com (2024)

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photo by Seasoned Cook

1. Can I double the recipe

   Cynthia P.

2. can I use frozen blueberries in this recipe?

   Paige S.

3. Can I use an angel food pan, I do not have a spring form pan. Thanks

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   gerriem46

see 1 more questions

Reviews

1. This was awesome! We had gone blueberry picking and I wanted to make a blueberry cheesecake that incorporated fresh blueberries in the pie, and not just for a topping. This recipe fit the bill and was absolutely delicious. I used a store-bought graham cracker crust and was not able to fit all the filling in (I used a very generous helping of bluberries, which might have contributed to the overflow problem). Anyway, I filled the crust to above the brim and the resultant pie looked a bit like a blueberry muffin! I served it without the coolwhip and sour cream topping, and nobody missed it.Other than using a store-bought crust, the only other modification I made was under duress, I did not have any lemon extract. I was tempted to use lemon juice as a sub or ignore this ingredient altoghter, but luckily did a google search and learned that lemon juice is too acidic to sub for lemon extract. But I did learn that I could sub lemon zest. I had a fresh lemon in my fridge but no 'zesting" equipment, so I painstakinly peeled the yellow outer layer off my lemon w/ a carrot peeler and one of my boys chopped it fine and we threw in about 2 teaspoons of lemon peel - and WOW did it add a fabulous taste to the cheesecake! I also used reduced fat cream cheese - but could never have discerned that in the end product.I plan to use this fabulous recipe every summer!

   Ellee

2. This cheesecake was AMAZING! So creamy and the lemon was a fresh tasty complement to the blueberries. I wasn't sure about the frosting/icing, but went with it. Good thing, too, it was a perfect topper for this cake. It was so good, we all stuffed ourselves silly! My husband requested blueberry cheesecake for his birthday - this will definitely become an annual tradition!! Thanks so much for a great recipe!! :-)

   JTBung

3. I've made many cheesecakes before and this was THE BEST CHEESECAKE I have ever made or eaten anywhere. It was very creamy and I appreciated the careful instructions about the baking of the cake. I followed explicitly, it jiggled when you said it would. I was concerned it wasn't done, but you said it would be done after additional 20 min in the open, off oven and after chill time. It was perfectly creamy. I think I have always over cooked mine. A million thanks sharing the recipe.

   Jmejhunt

4. Love this recipe! As you can see in the photo, the presentation is stunning! Tastes great too! Did have to double the all ingredients for crust even with the 9 inch springform pan (I measured it!) I also added 1/2 teaspoon of cinnamon and and extra 2 T of butter to the crust and it was perfect!

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   lrob813

5. The proportions in this recipe for totally off. I had to add three times as much graham cracker crumbs and butter to fill a 9 inch pan. Also, the cheese cake filling felt like a double recipe! No way could I fit everything into a 9 inch pan. And the two cups of blueberries? No way! Not even one cup would fit! I'm really surprised no one else has said anything about the proportions. The flavor was awesome but it was a struggle to make because I had to tweak it through the entire recipe. Maybe next time I'll go to a reliable website when looking for a new recipe.

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   Pam A.

see 27 more reviews

Tweaks

1. Changed the sour cream to yogurt. It works perfectly when you do that. I also did not have graham cracker crumbs so I used ground up Dad's cookies and I did 1 1/3 c. crumbs and 1 t. sugar rather than 1 T.

   sallyo

2. The crust; I used another cup of graham cracker crumbs with 2tbsp of butter for the side of the pan.

   Andrea S.

3. Very good cheesecake. The fresh blueberries stay firm and very fresh tasting. I made it for a dinner party and everyone loved it. I made a few small changes that worked fine. I eliminated the flour and salt - it made no difference. And for the topping I used whipped cream instead of cool whip. Again, worked fine. <br/>Although the recipe was a big hit, i thought it was a bit too much creaminess with the creamy topping. So next time I'm going to try it with a blueberry sauce on top rather than the whipped cream topping. I will definitely make this one again.

   Roadpartner

4. Absolutely delicious!! I had some blueberries and wanted to make something other than pie or coffee cake. I made this to take to my in-laws and there wasn't a sliver left. I didn't have sour cream so I substituted greek yogurt for the cheese cake and vanilla yogurt in with the whipped cream. I will definitely make this again. It's an easy recipe that tastes great.

   myneli

5. Substitutions I made were used palm sugar in the granola crust and xylitol for the sugar and made it sugar free.

   The Real Cake Baker

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