Recipes Desserts Cakes and Cupcakes Blueberry Cheesecake
Blueberry Cheesecake

Blueberry Cheesecake

Blueberry Cheesecake is rated 5.0 out of 5 by 4.
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Prep Time: 25 minutes
Cook Time: 80 minutes
Servings: 16 Serves 16.
When using a springform pan or other pan with a removable bottom, it is best to wrap aluminum foil around the outside. This helps prevent the edges of the cake from cooking too quickly. Because the foil's shiny surface reflects the heat, the cheesecake will cook more evenly.

Ingredients:

  • 2 cups shortbread cookie crumbs
  • 1 Tbs. plus 2 cups granulated sugar
  • 2 Tbs. unsalted butter, melted
  • 5 packages (each 8 oz.) cream cheese, at room temperature
  • 5 eggs
  • 3 cups blueberries
  • Confectioners’ sugar for dusting

Directions:

Preheat an oven to 325°F. Lightly butter a rosette cake pan with a removable bottom. Cover the outside with aluminum foil, shiny side out.

In a bowl, stir together the cookie crumbs, the 1 Tbs. sugar and the butter until well blended. Press the crumb mixture into the bottom and 1/2 inch up the sides of the prepared pan. Refrigerate until ready to use.

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on high speed until smooth and creamy, 3 to 5 minutes. Reduce the speed to low, gradually add the 2 cups sugar and continue beating, occasionally scraping down the sides of the bowl, until smooth, 2 to 3 minutes. Beat in the eggs one at a time, beating well after each addition and occasionally scraping down the sides of the bowl, until the mixture is smooth and creamy, 2 to 3 minutes more.

Pour the filling into the prepared pan, spreading the mixture evenly to the edges. Scatter 1 cup of the blueberries over the top and bake until the filling is just set (it will still be a little loose in the center), about 1 hour and 20 minutes.

Transfer the pan to a wire rack and let the cheesecake cool to room temperature, at least 1 hour. Refrigerate until chilled, at least 4 hours, before serving.

To serve, unmold the cheesecake and set it on a cake stand. Garnish with the remaining 2 cups blueberries and dust with confectioners sugar.

Serves 16.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Easy and delicious I'm more of a cook than a baker. So I avoid complicated backing recipes. So when I saw how easy the instructions looked and the stellar reviews, I decided to give this a try for a recent dinner party. All I can say is WOW! It is insanely easy to make and it was actually everyone's favourite course - including a friend who doesn't normally like cheesecake because they're so dense - probably because she's normally had 'no bake' ones. This is contrast is light, yet thick, and the blueberries complement the slightly tart cream cheese exceptionally well. But for me the best bit is the use of shortbread instead of graham crackers for the crust. It makes the cake taste more decadent. It will now be a main staple in my easy but delicious dessert repertoire.
Date published: 2014-03-09
Rated 5 out of 5 by from Always a crowd pleaser! I've made this cheesecake several times now, and it is always a huge hit. The first time I made it, it was a little runny in the middle. I live in Guatemala, and I'm not sure if the altitude makes a difference in baking times as in breads, but I have had to adjust the cooking time in order for it to come out perfect. I bake at 325 for the first hour and 20 minutes with it COVERED so the sides don't burn. I remove the covering and bake for another 40 minutes for a total cooking time of 2 hours. I also am using a standard 9-inch springform pan, as I do not have the rosette pan described, which I admit may also make a difference in the middle. I also put a pan of water in the oven while it bakes.
Date published: 2013-06-14
Rated 5 out of 5 by from Best I've had This is the best cheesecake our family has had. We've been to restaurants with Cheesecake in the name (hint, hint) and they offer great cheesecakes. If you want a simple recipe that turns out fantastic, this is it. All 3 of my kids ask for this cheescake for their birthday cakes now. I'm a Dad and enjoy cooking a bit, but the kids love that I can make them a birthday cake. Great recipe, easy, can add fruit, chocolate swirls etc. to the recipe easily.
Date published: 2012-02-25
Rated 5 out of 5 by from expensive but delicious This was a heavy cheesecake, and was absolutely delicious. Next time I would probably bake more berries into the top of the batter, because they gave a great flavor.
Date published: 2012-02-22
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