Blueberry cheesecake4

Blueberry cheesecake6

Blueberry cheesecake7

Cheesecake has to be one of the best desserts created, and you can quote me on that. It is fluffy, it is smooth, it is buttery. What more could you ask for?! I love baking them for my friends and family. My recipe makes one of the most fluffiest cheesecakes you will ever have. It’s great by itself, but it’s even better with the homemade blueberry filling. Try this next time you want to bring a dessert to an event or gathering. I guarantee that the guests will go crazy for it.

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Rest/cooling Time: 4 Hours


4 packages of cream cheese at room temperature

2 cups of sugar

5 eggs at room temperature

¾ cups of sour cream at room temperature

¼ cup of heavy cream at room temperature

1 ½ tablespoons of vanilla extract

1 stick of butter, melted

½ cup of pecans

½ cup of graham crackers

1 cup of ginger snap cookies

1 cup of blueberry jam (store bought or homemade is fine; See instructions below for homemade jam)

*If you do not have ginger snap cookies, increase the volume of the graham crackers to 1 ½ cups and use half a teaspoon of cinnamon powder*

For the Blueberry Jam

1 small package of blueberries

2 cups of organic, unrefined, granulated sugar

1 cap full of vanilla extract

¼ cup of lemon juice

Lemon zest


For the crust:

  • Using a brush, spread some butter across the bottom of a springform pan
  • In a food processor, blend the graham crackers, ginger snap cookies, pecans and butter, until they form a moldable mixture
  • Pour the mixture in the pan, and using your hand spread it evenly across the pan, patting it down, and press it against the sides of the pan. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit until the filling is ready
  • Preheat the oven to 325 degrees.

Blueberry cheesecake

For the filling:

  • Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms
  • Add the vanilla and mix again
  • Using a slow setting of the mixer, add the eggs one by one into the cream cheese mixture and blend
  • Add the sour cream and heavy cream and mix
  • Pour the mixture into the crust
  • Using a spoon, add the jam in spoonfuls across the cheesecake. It will sink to the middle area of the cheesecake. Using the back end of a spoon, swirl the cream around so it moves the jam and swirls it

Blueberry cheesecake2

For the baking/serving:

  • We are going to do a water bath while baking
  • Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.
  • In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan
  • Add the covered springform pan into the roasting pan carefully.
  • Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half
  • Let the cheesecake cool and rest for 3 hours
  • Place in the fridge for 1 hour
  • Feel free to top with whipped cream, fresh fruit, or any topping of your choice
  • Serve and enjoy!

For the Blueberry Jam:

  • Add the blueberries into a pot and heat over a low heat
  • Add the lemon juice and zest into the pot and stir
  • Mix in the sugar, one cup at a time, and stir until it is dissolved
  • Raise the heat to high and bring the mixture to a boil, stirring often to avoid burning
  • Using a wooden spoon or ladle, softly press down and smash the fruit
  • Scrape off any foam bubbling on top of the mixture
  • Add the vanilla and stir
  • Let it cool down before adding it to the cheesecake



  1. This looks really delicious, love the swirls!


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