Description
This Blueberry Velvet Cheesecake combines a buttery graham cracker crust with a smooth, creamy cream cheese filling infused with fresh blueberry puree for a delicate purple hue and a luscious velvet texture. Topped with a homemade blueberry syrup and optional whipped cream, this American classic dessert is the perfect blend of fruity freshness and rich indulgence, baked in a water bath for a silky, crack-free finish.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 cup blueberry puree (blended fresh or thawed frozen blueberries)
For the topping:
- 1 cup fresh or thawed blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- Whipped cream (optional, for garnish)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Make the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until fully combined. Press this mixture evenly into the bottom of the prepared springform pan, forming a firm crust. Bake in the preheated oven for 8 to 10 minutes, then remove and allow to cool completely.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the sugar and continue beating until well incorporated. Mix in the sour cream, then add eggs one at a time, beating lightly after each addition to avoid overmixing. Stir in the vanilla extract and all-purpose flour until just combined. Gently fold in the blueberry puree, blending it throughout the batter to create a light purple, velvet-like color and texture.
- Assemble and bake: Pour the filling over the cooled crust, smoothing the top with a spatula. Wrap the bottom of the springform pan in foil to prevent water seepage, then place it inside a larger baking dish. Pour hot water into the outer dish to create a water bath, which helps the cheesecake bake evenly and prevents cracking. Bake for 55 to 65 minutes or until the center is just set and the edges are lightly puffed.
- Rest and chill: Once baking is complete, turn off the oven and crack the oven door open. Let the cheesecake rest inside for 1 hour to gradually cool, which helps prevent cracking. Afterward, remove from the oven and refrigerate for at least 4 hours or overnight for best results.
- Make the topping: In a small saucepan, combine fresh or thawed blueberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the mixture becomes syrupy and slightly thickened. Remove from heat and allow to cool completely before using.
- Serve: Spoon the cooled blueberry topping over the chilled cheesecake. Garnish with whipped cream and additional fresh blueberries if desired. Slice and serve chilled for a refreshing and indulgent dessert.
Notes
- For a smoother filling texture, bring all dairy ingredients to room temperature before mixing to avoid lumps.
- If you prefer a seed-free cheesecake, strain the blueberry puree through a fine mesh sieve before folding into the batter.
- This cheesecake can be prepared up to 2 days in advance; add the topping just before serving for the freshest flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
