Save on Pinterest

Blueberry Cheesecake

Savor the best of the blues with this crowd-pleasing blueberry cheesecake. My wife and I became highly desired members of a supper club group in anticipation of my contributions.—Dick Deacon, Lawrenceville, Georgia
  • Total Time
    Prep: 1 hour Bake: 70 min. + chilling
  • Makes
    14-16 servings

Ingredients

  • 40 vanilla wafers, crushed
  • 1 cup finely chopped pecans
  • 1/3 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 cups Daisy 4% cottage cheese
  • 2 cups sour cream
  • 6 tablespoons cornstarch
  • 6 tablespoons all-purpose flour
  • 4-1/2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 4 large eggs, lightly beaten
  • BLUEBERRY GLAZE:
  • 3-1/2 cups fresh blueberries, divided
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • Edible pansies or violas and fresh mint leaves, optional

Directions

  • 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°.
  • 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.
  • 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
  • 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.
  • 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.
  • Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.
Editor's Note
Verify that flowers are edible and have not been treated with chemicals.
Nutrition Facts
1 slice: 503 calories, 29g fat (14g saturated fat), 121mg cholesterol, 301mg sodium, 53g carbohydrate (40g sugars, 2g fiber), 9g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • penguin-girl
    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.

  • cmkarkos
    Sep 21, 2011

    By far the BEST cheesecake EVER!

  • thekingsfive
    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.

  • cleancut747
    Aug 28, 2010

    way easier than regular cheesecake and consistently FANTASTIC!!

  • jdesmarteau
    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.

  • queenierose
    Sep 24, 2009

    No comment left

  • cmkarkos
    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!

  • charla
    Apr 20, 2008

    No comment left

  • june_bug1380
    Oct 4, 2007

    No comment left