The Sauce: Blueberry Sauce – Blueberries, sugar and cornstarch are simmered until thickened and glistening, then add lemon zest and several more cups of fresh blueberries into the sauce.
‘Great Sauces Transform Good Food into Gourmet’
On the auction block
$12 going once, going twice, sold. The first time I made this Blueberry Cheesecake for our church youth group fund raiser it sold for twelve bucks. Thirty years ago that was a handsome price. This spring I donated the same cheesecake for our annual youth fund raiser. It silent auctioned for $45, that’s a healthy increase. According to calculator.net $12 in 1983 is worth approximately $28 in today’s dollars.
Besides these good causes, my children frequently requested Blueberry Cheesecake for their birthday rather than a traditional cake. This version is unbaked, chilled and has fresh blueberry sauce. I love to make it when blueberries are buy-one-box-get-one-box free since it takes four boxes. One box is cooked with sugar, cornstarch and lemon zest until it is glistening, thickened and fragrant. Off the heat add the other three boxes so they’re fresh but coated in blueberry sauce. It looks so beautiful when it is spread on the top and don’t worry if some sauce drips over the side of this Blueberry Cheesecake.
You might also enjoy Chocolate Raspberry Torte, Four Berry Blend Smoothie, Spinach Strawberry Salad, Strawberry Chiffon Cake, Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream, Jumbleberry Pie and Wheatberry Pancakes.
1 of 3 part series ”Berry Season Desserts”. Part 2 Iced Raspberry Loaf Cake, Part 3 Berries Van Gogh. More on berries and berry season.
Recipe: Blueberry Cheesecake
Prep Time: 40 Minutes | Inactive Time: 4 Hours | Cook Time: 10 Minutes | Yield: 10” Cheesecake | Level: Expert
- 2 envelopes unflavored gelatin
- 3/4 cup sugar
- 1/4 tsp salt
- 3 egg yolks
- 1 cup milk
- 28 square graham crackers, about 2 cups crumbs
- 1/4 cup sugar
- 10 Tbsp melted butter
- 3 8-oz pkgs cream cheese, softened
- 1 cup sour cream
- 2 Tbsp fresh lemon juice
- 2 tsp vanilla
- 3 egg whites
- 1/4 cup sugar
- 3/4 cup sugar
- 1 1/2 Tbsp cornstarch
- 3 Tbsp water
- 4 cups blueberries (20 oz), divided
- 1 tsp lemon zest
Special Equipment – 10-inch springform pan, food processor, hand or stand mixer
1 Combine unflavored gelatin, 3/4 cup sugar and salt in a small saucepan. Stir in the egg yolks. It will be thick. Whisk in the milk. Cook over medium heat until it comes to a full boil, about 5 minutes. Remove from heat. Set aside and cool to room temperature.
Graham Cracker Crust
2 Break graham crackers into a food processor and add 1/4 cup sugar. Process into fine crumbs. Add butter and pulse to combine. Line the bottom of a 10-inch springform pan with parchment. Press the cracker mixture on the bottom and half way up the sides of the pan. Place in the fridge to chill.
4 Meanwhile beat egg whites to soft peaks with a hand or stand mixer. Continue beating while slowly adding 1/4 cup sugar until stiff peaks form.
5 Place the cream cheese mixture into a large bowl. Stir in 1/3 of the beaten eggs whites. Fold in the remaining egg whites until smooth. Pour into the chilled crust and chill for 2-3 hours until set or refrigerate overnight.
6 Meanwhile whisk together 3/4 cup sugar and cornstarch in a small saucepan. Add the water and 1 cup of blueberries. Place over medium heat and bring to a full boil. Boil 1 minute. Remove from the heat. Add the lemon zest. Let the hot sauce stand at room temperature until warm, about 5-8 minutes. Add the remaining 3 cups of blueberries. Allow to finish cooling.
7 Unlock the pan and release the cheesecake. Place on a large platter. Pour the blueberry sauce evenly over the top. To serve, cut in wedges.
Because there is a ridge around the edge of the bottom of a springform pan, the cheesecake crust may break when you try to place it on a patter. Here are 3 ways to serve it without breaking the crust.
-Use a parchment disk in the bottom of the pan so it will slide out easier as directed in step 2.
-Turn the bottom of the springform pan upside down before pressing the crust in place.
-After releasing the sides of the pan, serve the cheesecake with the bottom of the pan left in place.
I like to use a 1/4 cup measuring cup for the sugar in this recipe. The crust calls for 1/4 cup (1 scoop), the custard calls for 3/4 cup (3 scoops), the egg whites call for 1/4 cup (1 scoop), and the blueberry sauce calls for 3/4 cup (3 scoops).
When pressing the graham cracker crumbs up the sides of the pan, don’t worry if it is uneven so it has a scalloped effect. You can also crush the graham crackers by placing them in a zipper bag and using a rolling pin.
Use 1 lemon for this recipe. Zest the lemon for the blueberry sauce and set aside before juicing for the cheesecake filling.
This cheesecake could also be topped with raspberry, cherry or strawberry sauce.
This recipe also fits in a 9×13 baking dish. To serve, cut in squares and lift out with a spatula.
A lighter cheesecake than traditional baked versions, it’s especially nice served in the summertime. Keep chilled until serving.
This Blueberry Cheesecake is rich and fruity. Gathering friends together over dessert. It can be made a couple days ahead.
- Exchange fresh blueberry sauce for canned blueberry pie filling.
Inspiration – Helen Horton
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: July 21, 2013