Decadent Blueberry Bliss Cheesecake
This Decadent Blueberry Bliss Cheesecake is a delightful twist on the classic dessert, lovingly inspired by my mother's cherished 1975 Southern Living recipe. Featuring a rich and creamy filling made from a blend of cream cheese and cottage cheese, this cheesecake is flawlessly balanced with the zest of lemon and a hint of vanilla. Nestled atop a buttery graham cracker crust, the cheesecake is wrapped in a luscious blueberry glaze that brings the flavors of fresh blueberries front and center. Perfect for celebrations or a sweet treat, this cheesecake promises to impress with every bite. Allow it to chill and set for an unforgettable finish to your meal!
10-12
Servings
N/A
Calories
16
Ingredients
Ingredients
cream cheese
16 ounces (softened)
cottage cheese
2 cups
sugar
1 1/2 cups
eggs
4 (slightly beaten)
cornstarch
6 tablespoons
flour
6 tablespoons
lemon juice
1 1/2 tablespoons (freshly squeezed)
vanilla extract
1 teaspoon
butter
1/2 cup (melted and cooled)
sour cream
1 pint
graham cracker crumbs
1 1/2 cups
butter (for crust)
1/4 cup (melted)
sugar (for glaze)
1 cup
cornstarch (for glaze)
2 tablespoons
water
1 cup
fresh blueberries
2 cups (divided)
Instructions
1
Preheat your oven to 325°F (163°C).
2
Prepare a 10-inch springform pan by making the Graham Cracker Crust: In a bowl, combine graham cracker crumbs, 1/4 cup melted butter, and 1 teaspoon of sugar. Press the mixture firmly into the bottom of the pan to create an even layer.
3
In a large mixing bowl, combine softened cream cheese and cottage cheese. Beat with an electric mixer until the mixture is smooth and creamy.
4
Gradually add 1 1/2 cups of sugar, continuing to beat until well incorporated.
5
Add the slightly beaten eggs to the mixture and beat until just combined.
6
Mix in 6 tablespoons of cornstarch, 6 tablespoons of flour, 1 1/2 tablespoons of freshly squeezed lemon juice, and 1 teaspoon of vanilla extract. Blend until smooth.
7
Add the cooled, melted butter and sour cream to the mixture, and beat until creamy and well combined.
8
Pour the cheesecake batter into the prepared graham cracker crust. Bake in the preheated oven for approximately 70 minutes, or until the edges are firm but the center retains a slight jiggle.
9
Turn off the oven and let the cheesecake stand inside for 2 hours without opening the door to cool.
10
Afterward, remove from the oven and allow to cool completely at room temperature before removing from the springform pan.
11
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set.
12
While the cheesecake is chilling, prepare the Blueberry Glaze: In a small saucepan, combine 1 cup of sugar and 2 tablespoons of cornstarch, blending thoroughly.
13
Gradually stir in 1 cup of water. Crush 1/2 cup of the blueberries and add them to the saucepan.
14
Cook over medium heat, stirring constantly, until the mixture thickens and reaches a gentle boil.
15
Continue boiling for about 2 minutes until the mixture clears. Remove from heat and let cool.
16
Once the cheesecake has set, arrange the remaining 1 1/2 cups of fresh blueberries on top. Pour the cooled blueberry glaze over the berries, covering them evenly.
17
Slice and serve chilled for a delightful dessert experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Blueberry Bliss Cheesecake?
This cheesecake is a rich and creamy dessert featuring a unique blend of cream cheese and cottage cheese on a graham cracker crust, topped with a fresh blueberry glaze. It is inspired by a 1975 Southern Living recipe.
How many servings does this recipe provide?
This recipe yields approximately 10 to 12 servings.
What size springform pan should I use?
You should use a 10-inch springform pan for this cheesecake.
At what temperature should the oven be set?
The oven should be preheated to 325°F (163°C).
What ingredients are needed for the graham cracker crust?
The crust requires 1 1/2 cups of graham cracker crumbs, 1/4 cup of melted butter, and 1 teaspoon of sugar.
What is unique about the cheesecake filling?
The filling uses a combination of 16 ounces of cream cheese and 2 cups of cottage cheese for a distinctively smooth and rich texture.
How much sugar is used in the cheesecake filling?
The filling requires 1 1/2 cups of sugar, added gradually to the cheese mixture.
How should the eggs be prepared before adding them to the batter?
The four eggs should be slightly beaten before being mixed into the cheesecake batter.
What thickeners are used in the cheesecake filling?
The recipe uses 6 tablespoons of cornstarch and 6 tablespoons of flour as thickeners for the filling.
Does this recipe include lemon?
Yes, it includes 1 1/2 tablespoons of freshly squeezed lemon juice to balance the richness.
What role does sour cream play in this recipe?
One pint of sour cream is added at the end of the batter preparation to ensure the cheesecake is creamy and well-combined.
How long should the cheesecake bake?
The cheesecake should bake for approximately 70 minutes, or until the edges are firm but the center still has a slight jiggle.
What is the cooling process after baking?
After baking, turn off the oven and let the cheesecake stand inside for 2 hours with the door closed. Then, let it cool completely at room temperature.
How long must the cheesecake be refrigerated?
It needs to be refrigerated for at least 4 hours, though leaving it overnight is preferable for the best set.
How do you make the blueberry glaze?
In a saucepan, combine 1 cup of sugar, 2 tablespoons of cornstarch, 1 cup of water, and 1/2 cup of crushed blueberries. Cook until thickened and clear.
How many blueberries are needed in total?
A total of 2 cups of fresh blueberries are used: 1/2 cup is crushed for the glaze, and 1 1/2 cups are used as a topping.
When should the glaze be applied?
The glaze should be cooled and then poured over the fresh blueberries once they have been arranged on top of the chilled cheesecake.
What gives the cheesecake its vanilla flavor?
One teaspoon of vanilla extract is added to the filling mixture.
Is the butter for the filling melted or solid?
The 1/2 cup of butter used in the filling should be melted and cooled before adding it to the mixture.
Can I use bottled lemon juice?
The recipe recommends 1 1/2 tablespoons of freshly squeezed lemon juice for the best flavor.
How do I know the glaze is done cooking?
The glaze is ready when it thickens, reaches a gentle boil, and becomes clear, which usually takes about 2 minutes of boiling.
What tags are associated with this recipe?
The recipe is tagged as cheesecake, blueberry, dessert, creamy, sweet, southern, celebration, and cakes.
What is the source of inspiration for this cheesecake?
It is inspired by the creator's mother's cherished 1975 Southern Living recipe.
Should I beat the cheese mixture by hand?
No, it is recommended to use an electric mixer to ensure the cream cheese and cottage cheese are smooth and creamy.
How do I assemble the crust?
Combine the crumbs, melted butter, and sugar, then press the mixture firmly into the bottom of the 10-inch springform pan.
Is there sugar in the blueberry glaze?
Yes, the glaze uses 1 cup of sugar.
Why is cornstarch used in the glaze?
Two tablespoons of cornstarch are used as a thickening agent to give the glaze its proper consistency.
Can I serve the cheesecake warm?
No, it should be chilled and served cold for the best texture and flavor.
What is the preparation for the cream cheese?
The 16 ounces of cream cheese should be softened before starting the recipe.
How much water is in the glaze?
The glaze recipe calls for 1 cup of water, stirred in gradually.