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Blueberry Cheesecake

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Adjust Servings:
1 cup graham cracker crumbs
2 tbsps white sugar
1/4 cup melted butter
16 oz cream cheese – softened
1 cup sour cream
3/4 cup white sugar
1 tsp vanilla extract
2 tbsps all-purpose flour 4 eggs
2 cups frozen blueberries
1/3 cup blueberry jelly

Nutritional information

31.9 g
6.3 g
23.4 g
216 mg
122 mg

Blueberry Cheesecake

  • Eggetarian
    • 2 hrs
    • Serves 12
    • Medium



    Blueberry cheesecake is one of the many variations of cheesecake available. Cheesecake is already a classic cake that is noted for its creamy texture; it ranks very high in the dessert world. Blueberries just improves upon perfection – I guess you can call this double perfection? This recipe is easy to prepare which is great because cheesecake can be one of the more challenging cakes to bake on your own. Once you master this recipe you will be qualified to make it taste however you want. Add strawberries, peaches, or even mango slices.

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    How to make Blueberry Cheesecake

    • Combine the butter, crumbs, and 2 tablespoons sugar.
    • Pat mixture into the bottom of a 9-inch springform pan.
    • Mash the cream cheese until it turns soft and creamy.
    • Gradually beat in ¾ cup sugar, sour cream, flour, and vanilla.
    • Beat in eggs one at a time.
    • Pour the mixture into crumb-lined pan.
    • Bake in an oven for 1 hour at 325 °F oven until the crust is firm to the touch.
      • Let cool.
    • Remove the cake from the pan by lifting the edges with a knife.
    • Place frozen blueberries on top of the cake.
    • Melt the jelly and spoon it over the blueberries as a glaze.
    • Chill and serve.


    Technically, a cheesecake is a pie, not a cake.

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