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Blueberry Cheesecake Recipe

Blueberry Cheesecake Recipe

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 YIELD:14-16 servings


  • 40 vanilla wafers, crushed
  • 1 cup finely chopped pecans
  • 1/3 cup butter, melted
  • 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
  • 3-1/2 cups fresh blueberries, divided
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • Edible pansies or violas and fresh mint leaves, optional


  • 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.

Nutritional Facts

1 slice: 503 calories, 29g fat (14g saturated fat), 121mg cholesterol, 301mg sodium, 53g carbohydrate (40g sugars, 2g fiber), 9g protein

Reviews for Blueberry Cheesecake

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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."

Reviewed Sep. 21, 2011

"By far the BEST cheesecake EVER!"

Reviewed Sep. 8, 2010

"This cheesecake is fantastic!! Since I am not a big fan of blueberries, I used a cherry pie filling and it turned out great. It was a huge success. Its also way easier to make than it looks."

Reviewed Aug. 28, 2010

"way easier than regular cheesecake and consistently FANTASTIC!!"

Reviewed Oct. 20, 2009

"This is absolutely the best cheesecake I have ever eaten. My husband said that is was better than any "Cheescake Factory" cheesecake. High praise! I subsituted the blueberries with strawberries, due to my families preference. It is FABULOUS! Don't miss this one."

Reviewed Jul. 8, 2008

"OMG! This cheesecake is to die for! My HUSBAND made it for a work pot luck, and the GUYS on his shift were proposing marriage to him! It's THAT good!"

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