A classic, never fail and universally loved dessert, cheesecake with blueberry sauce is a great one to have in your baking arsenal.
I’ve always believed if I’m going to invest time and ingredients in a special dessert, I’m going to go all in. This cheesecake has almost 4 packages of cream cheese in it, so it’s not for the faint of heart :) And since blueberries are easily available all year round, this is a dessert that can take you through any occasion.
And let me tell you … it was all so worth it! Nothing beats a classic.
Ingredient Notes: Details, tips and substitutions
Blueberries: You can use either fresh or frozen blueberries. I love the wild blueberries that are now easily available year round frozen. No need to thaw the blueberries before making the sauce.
Cream Cheese: Full-fat cream cheese if recommended here. Lower fat cream cheese simply doesn’t perform the same way in baking recipes.
Cornstarch: Cornstarch is used as a thickener in both the sauce and the cheesecake. A substitution would be arrowroot powder or possibly tapioca flour.
Whipping Cream: This is heavy, 35% butterfat cream, typically labelled whipping cream. Substituting a lower fat cream is an option, but will affect the creaminess and texture of the finished cheesecake. I don’t recommend milk in any form.
Sugar: You can adjust the added sugar to the cheesecake to your taste. I wouldn’t go below 1/2 cup of sugar in the cheesecake. As for the blueberry sauce, the sugar acts to create a syrup for the sauce, so reducing it will have an affect on the thickness of the sauce.
Baker’s Notes: My best baking tips and tricks
Baking time and temperature is for the regular Bake setting, not for Convection or Fan-Assisted.
You can use either an 8-inch or a 10-inch springform pan for the cheesecake. Obviously, the thickness of the finished cake and the cooking time will differ depending on the size you use. I’ve used a 10-inch here, so you can see the thickness it produces. If you’d like a thicker cake, go for the 8-inch.
Ovens and the colour of baking pans will affect the baking time of your cheesecake, so be sure to check often during the last part of baking, in case your cheesecake is baking more quickly.
Top Tip! Is your springform pan black? If so, consider reducing the oven temperature by 25 degrees F., as the black pan will retain heat and your cheesecake will cook more quickly.
Making ahead, storage and freezing notes
You will need to make the cheesecake ahead, as it needs to cool at room temperature and then chill in the refrigerator for at least 4 hours. It only gets better as it sits, so don’t worry about that. You will want to make the day before or no later than the morning before eating though.
You can also make the blueberry sauce ahead and refrigerate. Don’t add the sauce until ready to serve. Simply serve cold from the fridge and spoon some blueberry sauce on top.
Cheesecake will keep in the fridge for several days.
Once baked, the cheesecake should freeze well. Thaw in the fridge overnight or for a couple of hours on the counter.
More places to use your homemade blueberry sauce …
Classic Cheesecake with Blueberry Sauce
- 1/2 cup graham cracker crumbs
- 3/4 cup + 2 Tbsp white granulated sugar
- 3 Tbsp cornstarch
- 30 oz cream cheese full-fat, at room temperature (3 3/4 packages)
- 1 large egg
- 1/2 cup whipping cream heavy, 35% b.f. cream
- 3/4 teaspoon vanilla extract or vanilla bean paste
- 1 1/2 cups blueberries fresh or frozen
- 1/3 cup white granulated sugar
- 1 Tbsp. cornstarch
- 1/2 cup water
- Pre-heat your oven to 350° F. Grease the bottom and sides on an 8-inch spring form pan. (You can use a 9 or 10-inch but the cake will be thinner and baking time will differ.)
- Take the graham cracker crumbs and sprinkle evenly over the bottom of the pan, just so it covers the bottom of the pan without any bare spots. Place the pan in the fridge while you prepare the filling.
- In a large bowl (or the bowl of stand mixer), whisk together the sugar and the cornstarch. Beat in the cream cheese and then the egg. Slowly add in the whipping cream, beating constantly. Add the vanilla and mix well.
- Remove the pan with cracker crumbs from the fridge. Pour this mixture into the prepared pan. Bake in the preheated 350° F. oven until the top is golden and the cheesecake appear set, about 40 to 45 minutes. Cool in the pan on a wire rack for 3 hours at room temperature, then refrigerate, 4 hours or more.
- Prepare Blueberry Sauce: Combine sugar and cornstarch in small saucepan. Take 1/2 cup of the blueberries and crush with a fork. Add to the saucepan with 1/2 cup of water. Stir. Bring to a boil and cook until sauce is thickened and translucent. Remove from heat and add remaining 1 cup of blueberries. Allow to cool at room temperature.
- Serve cheesecake drizzled with blueberry sauce.