NY Style Blueberry Cheesecake
Creamy and rich with the lightest texture make this the creamiest cheesecake filled with the flavors of vanilla with just the right amount of blueberry swirls in this NY style Blueberry Cheesecake
What type of Cheesecake do you like!
If you love cheesecake like I do and like the lighter not dense kind then this NY Style Blueberry Cheesecake is for you. You can take the basic recipe and add whatever topping or fruit or flavor you want to change up an already best recipe. The favorite cheesecakes of mine are Best Ever Almond Cheesecake With Shortbread Cookie Crust , Christmas Gingerbread Cheesecake , and Nutella Chocolate Cheesecake .
I love to pick blueberries when they are in season. That was the reason I developed NY Style Blueberry Cheesecake.
My idea of picking blueberries though, is going to the local market to find the woman in the white truck in the last bay who sells buckets of them. I walk up to her, pick the bucket I like and she bags them for me. That is my idea of picking.
This past year was a great season for blueberries. It didn’t start out to be, but since the warm weather lasted way into the fall here in Central New York the berry bushes kept bearing so I kept buying. This woman, who unfortunately I never learned her name, nor do I remember the winery she has that the berries were also grown for will hopefully be there again next year.
Next year I will though introduce myself and tell her how much I loved her berries so she comes to the market every year. I think it would be great to have another great season of berries. More NY Style Blueberry Cheesecake to be made!
I took some of the blueberries that I “picked”, froze them, and made blueberry pie filling with the rest which is what I used in this recipe for my NY Style Blueberry Cheesecake.
Ingredients you will need:
- Graham crackers
- granted sugar
- sour cream
- cream cheese
- blueberry pie filling
- heavy cream
- vanilla extract
How to make the Blueberry Cheesecake
Crush the Graham crackers and place them in a bowl with the melted butter and press into your springform pan and bake ( see recipe card)
Mix together your ingredients in order and pour into the springform pan
drop tablespoons of blueberry pie filling around the top of the filling. Take a toothpick and make swirls by dragging the toothpick through the filling. Do not overtax or your cheesecake will get muddy looking from the overtaxing purple.
Prepare your cheesecake by wrapping it with tin foil to protect it from water getting in and pour water around outside of the pan
Bake in oven for one hour and shut off the oven. Leave the Cheesecake in the oven to cool off so as to prevent cracks
Remove from oven and cool completely in the refrigerator before serving.
Tip to making the cheesecake
Tips to read first:
It is important to make sure your eggs and cream cheese are room temperature. (If you forgot to take the eggs out early enough to allow them to warm up you can place the eggs in a bowl of warm water for five – ten minutes to warm them up). Allowing the cream cheese to reach room temperature allows the cream cheese to become very smooth when beaten. The heavy cream and sour cream adds extra moisture and taste and softens the texture. Adding a touch of flour helps to bind the batter together to make it sturdy preventing cracks.
The water bath is called a bain-marie. Bain-Marie – adds moisture to the oven which adds to the creaminess of the cheesecake. Refer to the water bath as a Bain Marie and you will surely impress your friends.
There are two reasons that cracks will form on the surface of the cheesecake. Over baking and cooling the cake too quickly. Grease the inside of the spring form pan so the batter doesn’t stick and pull the cake towards the pan, again causing surface cracks. To cool off the cheesecake allow it to cool slowly in the oven. The cheese cake is done when the middle still has a slight giggle. It will firm up after it cools off.
Since blueberries are very “Purple” when you add them to your cheesecake be very careful adding them and “swirling” the color into the cheesecake .
If you do to much swirling you will have it blend too much and end up with muddy purply cheesecake which would probably taste ok, but look not as appetizing.
This NY Style Blueberry Cheesecake will top your cheesecake recipes. If you are a blueberry lover or know someone who is, why not surprise them with this light textured rich, creamy, dreamy cheesecake.
Place the cheesecake in a preheated oven at 300 degrees for one hour. Shut off oven and leave the cheesecake in for at least two hours or until oven cools off. I personally like to bake my cheesecakes in the oven at night and shut off the oven after baking time and leave them in the oven till morning, to cool slowly.
DO NOT OPEN THE OVEN DOOR WHILE THE CHEESECAKE COOLS!!!!!
YOU WILL BE TEMPTED TO TAKE A PEEK!!! DON’T DO IT!!!!!
Allow the cheesecake to cool SLOWLY and you will end up with a beautiful cheesecake with no surface cracks.
Now isn’t that easy and delicious?
NY Style Blueberry Cheesecake
- For the crust
- 1 1/2 cups graham crackers crumbs crushed finely
- 4 Tbs melted butter
- 3 Tbs granulated sugar
- For the Cheesecake
- 4 8 oz packages of cream cheese at room temperature.-full fat. Do not use light cream cheese
- 4 eggs slightly beaten to. do not beat air into them.
- 1 1/2 cups granulated sugar
- 1 1/2 cup heavy cream
- 1/2 cup sour cream
- 3 Tbs purpose flour
- 1 Tbs vanilla extract
- 1/4 cup blueberry pie filling
- Preheat oven to 325 degrees
- Grease a 10 inch spring form pan.
- Crush your graham crackers to form crumbs.
- Mix together the graham cracker crumbs and butter and 3 tablespoons of sugar and press into a 10 inch spring form pan. Bake In the oven for 10 minutes at 325 degrees. Remove and allow to cool while you prepare the cream cheese mixture.
- In a large bowl mix together cream cheese with sugar until very smooth. Add cream until mixture is very creamy with no lumps. Mix in one egg at a time, slowly. At this point you do not want to add to add air into the mixture (beating with eggs adds air and air will make cracks in the cheesecake). Mix in flour and vanilla. Fold in sour cream. Set aside.
- Pour the batter into the springform pan.
- Allow the cream cheese mixture to sit for a minute so the top smooths out perfectly. Wrap tinfoil all around to protect the seems in the springform pan.
- Drop 1/2 teaspoons at a time blueberry pie filling onto batter gently and take a long toothpick and drap it through to make the swirl designs
- Put a teapot or pot on the stove and heat water until it is very hot. This water is for the Bain-Marie (water bath)
- Place the tin foil wrapped spring form pan in a roasting pan and add the water to the panaround the tinfoil wrapped springform pan to reach the springform pan halfway up. This is called a Bain-Marie
- Place the cheesecake in a preheated oven at at 300 degrees for i hour. Shut off oven and leave the cheesecake in for at least two hours or until oven cools off. I personally like to bake my cheesecakes in the oven at night and shut of the oven after baking time and leave them in the oven till morning, to cool slowly.
- DO NOT OPEN THE OVEN DOOR WHILE THE CHEESECAKE IS COOLING!!!!!
- YOU WILL BE TEMPTED TO TAKE A PEEK!!! DON'T DO IT!!!!!
- Allow the cheesecake to cool SLOWLY and you will end up with a beautiful cheesecake with no surface cracks.
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!
How about checking out this other cheesecake recipes