Blueberry Cheesecake

Swirling blueberry puree into cheesecake batter doesn't just result in an absolutely stunning cake, it's also extremely delicious. The cheesecake stays extra-creamy and has the perfect tartness to it that will have you saying, "just one more bite," another thousand times. It's the perfect ending to an outdoor dinner, and though the cheesecake is just as rich, the fresh fruit brings a welcome brightness to it, making it one of our favorite summer desserts.

How To Make Blueberry Cheesecake

INGREDIENTS

• Blueberries: The star of this dessert, it's of course the best when blueberries are fresh during the summertime, but thawed frozen berries also work so you can enjoy the cheesecake all year long.
• Granulated Sugar: An obvious addition to keep everything just a little bit sweet. You'll use it for the puree as well as the cheesecake batter.
• Lemon Juice: Acidity is needed to cut through some of the richness of the cheesecake, but you only need a couple of teaspoons to achieve this.
• Graham Crackers: A classic graham cracker crust is easy to make and a fun, crunchy accompaniment to the creaminess. You can use a food processor to make quick work of it, or unleash your frustration and crush them up in a plastic bag.
• Cream Cheese: As any cheesecake enthusiast knows, having the ingredients at room temperature is extremely important for the final texture.
• Eggs: Delish's go-to size is large, and the ratio of eggs to cream in this recipe is important, so try to seek them out if possible.
• Sour Cream: You may not need much, but this is essential to include for the creamiest texture, plus a hint of tang that makes this cheesecake truly stand out.

STEP-BY-STEP INSTRUCTIONS

First, it's time to make the blueberry puree, which you'll use for the cheesecake batter. Blitz the blueberries in a small food processor until they're mostly broken up.

Next, cook the blueberry puree, sugar, and lemon juice in a small saucepan. Bring everything to a boil, then simmer until it's slightly reduced, which should take about 10 minutes. Be sure to let it cool to room temperature.

On to the crust. In a large bowl, mix up the graham cracker crumbs, melted butter, and sugar just until the mixture resembles wet sand (and gets you feeling nostalgic for the beach). Press into the bottom and then up the sides of an 8" or 9" springform pan.

Finally, it's time to make the cheesecake. Using either a handheld mixer or stand mixer, beat the softened cream cheese and sugar until smooth. Beat in the eggs, then the sour cream and vanilla. Beat in the flour and salt until just combined, then gently fold in the blueberry puree. Marvel at the beautiful purple color that results.

Time to bake! Pour the mixture into the crust, wrap the pan in foil, then place the pan in a large roasting pan.

Pour in some boiling water to come halfway up the springform pan. Bake the cheesecake until the center slightly jiggles, about 1 hour and 30 minutes. Turn off the oven and let the cheesecake hang out in there for about 1 hour. Refrigerate until the cheesecake is totally chilled, at least 5 hours and up to overnight.

Frost the cheesecake as desired, then top with some fresh blueberries.

Slice into pieces and enjoy!

The full list of ingredients and directions can be found in the recipe below.

Variations

Want to try it with another berry? You could sub the blueberries for blackberries and it would still be the same color but have that signature tartness that comes from blackberries that would pair really nicely with the sour cream in the cake. We also have these blueberry lemon pie bars that I think you'll find absolutely amazing.

Storage

If you have leftovers, the cake should keep in the fridge for up to 5 days or in an airtight container in the freezer for up to 2 months.