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Blueberry Cheesecake Recipe
Blueberry Cheesecake Recipe photo by Taste of Home

Blueberry Cheesecake Recipe

Publisher Photo
Savor the best of the blues with this crowd-pleasing blueberry cheesecake from Dick Deacon of Lawrenceville, Georgia. “Dick and I became highly desired members of a supper club group in anticipation of his contributions,” notes his wife, Sybil.
TOTAL TIME: Prep: 1 hour Bake: 70 min. + chilling
MAKES:14-16 servings
TOTAL TIME: Prep: 1 hour Bake: 70 min. + chilling
MAKES: 14-16 servings

Ingredients

  • 40 vanilla wafers, crushed
  • 1 cup finely chopped pecans
  • 1/3 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 cups (16 ounces) 4% cottage cheese
  • 2 cups (16 ounces) sour cream
  • 6 tablespoons cornstarch
  • 6 tablespoons all-purpose flour
  • 4-1/2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 4 eggs, lightly beaten
  • BLUEBERRY GLAZE:
  • 3-1/2 cups fresh blueberries, divided
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • Edible pansies or violas and fresh mint leaves, optional

Nutritional Facts

1 serving (1 slice) equals 503 calories, 29 g fat (14 g saturated fat), 121 mg cholesterol, 301 mg sodium, 53 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°.
  2. In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
  3. Return pan to baking sheet. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight
  4. For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds.
  5. In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled.
  6. Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers. Yield: 14-16 servings.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Blueberry Cheesecake in Taste of Home August/September 2007, p53

Nutritional Facts

1 serving (1 slice) equals 503 calories, 29 g fat (14 g saturated fat), 121 mg cholesterol, 301 mg sodium, 53 g carbohydrate, 2 g fiber, 9 g protein.

Reviews for Blueberry Cheesecake

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 4, 2012

I gave the recipe 2 stars because my husband actually thought it was ok. I have been searching for the best blueberry cheesecake recipe for a long time, and I was excited to see this one with the cottage cheese and sour cream in it. But I was really disappointed, and I'm a pretty good baker. First, I think the flour and especially the cornstarch in the batter is a ruiner, I could taste them in the finished cake. Second, the batter grew on baking and did not fit in a pretty large and tall springform pan so the edges got very tall and it cracked horribly. I give it credit for a nice blueberry topping and a pretty good presentation.

MY REVIEW
Reviewed Sep. 21, 2011

By far the BEST cheesecake EVER!

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