If you know me at all you probably know that there are two loves in my foodie life: soup and cheesecake. It’s an odd combination, maybe, but one that makes perfect sense. It’s all about balance, right? I’ve got a solid collection of cheesecake recipes here on The Recipe Rebel — some reader favorites are this Easy Cheesecake Recipe, this No Bake Oreo Cheesecake, and this No Bake White Chocolate Raspberry Cheesecake. This Blueberry Cheesecake is the newest addition to my cheesecake family and it’s a showstopper for sure. It starts with my Best Vanilla Cheesecake Base and is swirled with the most striking homemade blueberry sauce. It looks impressive but is surprisingly easy to make. I have a few tips and tricks up my sleeve that creates the most luxurious baked cheesecake filling without all the fuss and the water bath that normally goes along with it. *When I baked this cheesecake to photograph it I did bake it a little long and have a couple of cracks — for this reason I recommend checking at the 1.5 hour mark and on. Even when “overbaked”, this cheesecake is ridiculously creamy. I’m warning you, though — by taking out some of the most labor-intensive parts of making cheesecake it does make it dangerously easy. You may find yourself with a cheesecake in the fridge or freezer more often than ever before 😉
How to make a Lemon Blueberry Cheesecake:
We all know that lemon and blueberry is one of the most epic combinations (after, yes – AFTER, peanut butter and chocolate), and it’s actually very easy to add a lemon-y twist to this blueberry cheesecake recipe. (The same goes for lime, if that’s more your thing) Simply stir the zest of 2 lemons into the cheesecake filling and it will add a ton of fresh lemon flavor. The zest packs the most punch, so I recommend adding zest to flavor the base instead of additional juice, as we don’t want to affect the consistency and acidity of the cheesecake. If you’re a lemon lover through and through, you’ll also love this No Bake Lemon Cheesecake and these Lemon Cheesecake Bars.
Variations on this easy Blueberry Cheesecake recipe:
This Blueberry Cheesecake recipe is surprisingly versatile!
You can make the sauce with fresh or frozen blueberries, so it is the perfect dessert for cheesecake lovers year round. Not a blueberry fan? Then you probably wouldn’t be checking out a blieberry cheesecake recipe 😉 I’m kidding! Feel free to swap the blueberries for strawberries, raspberries or blackberries and you don’t have to change the recipe at all. Use a combination of berries for a new twist — maybe blueberries and raspberries or raspberries and strawberries. Try a chocolate graham cracker base instead of original You can turn this recipe into individual cheesecake cups. The plus side of doing this is you can have individual cheesecakes in the freezer for when a cheesecake emergency hits 😉 Simply divide the recipe into a muffin pan lined with paper liners. You should get about 36 cupcakes from this recipe and follow the baking directions for these Easy Cheesecake Cupcakes.
How to store baked cheesecake:
One of the best things about baked cheesecake is how long it can be stored and still be amazing. You can store it in the fridge for 4-5 days, and probably even a couple more than that but I know it won’t last that long 😉 Baked cheesecakes also freeze perfectly and can be stored frozen for up to 3 months. To serve, simply thaw in the refrigerator overnight.
Tools you’ll need for making this cheesecake:
You’ll need a 9″ springform pan — something deep and leak-proof is what you’re going for! You’ll need an electric mixer to beat the cream cheese — this is the best way to get it smooth and I don’t recommend whisking by hand. You don’t need something huge and powerful, an inexpensive hand mixer will do the trick (<– this is the one I have!)
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