Heidelbeerkuchen (Blueberry Cheesecake) Recipe
441kcal
Ingredients
Blueberry filling:
- 2 tbsp cornstarch
- 1/2 cup sugar
- 2 cups blueberries fresh or frozen
- 1/2 cup water
- 1 tsp lemon juice
Graham Cracker crust:
- 1 1/2 cups graham crackers crumbs crushed finely
- 4 tablespoons butter melted
- 3 tablespoons sugar
Cheesecake filling:
- 4 8 oz cream cheese packages of cream cheese at room temperature. This is not the time to use low-fat cream cheese.
- 4 eggs lightly beaten
- 1 1/2 cups sugar granulated
- 1 1/2 cup heavy cream
- 1/2 cup sour cream or plain greek yogurt
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla
Equipment
- Springform pan (9-inch / 23 cm)
- Mixing bowls
- Saucepan
- Electric Mixer
- Spatula
- Measuring cups and spoons
- Oven
Method
Preheat the oven to 325°F (163°C).
- a. Ensure the oven is fully preheated before beginning the baking process.
Prepare the Graham Cracker Crust.
- a. In a mixing bowl, combine 1 1/2 cups of finely crushed graham cracker crumbs.
- b. Add 4 tablespoons of melted butter to the crumbs.
- c. Mix in 3 tablespoons of sugar until the mixture is well combined.
- d. Press the graham cracker mixture firmly into the bottom of a 9-inch (23 cm) springform pan, forming an even crust.
Make the Blueberry Filling.
- a. In a saucepan, combine 2 tablespoons of cornstarch with 1/2 cup of sugar.
- b. Add 2 cups of fresh or frozen blueberries to the mixture.
- c. Pour in 1/2 cup of water and, if desired, 1 teaspoon of fresh lemon juice.
- d. Cook the blueberry mixture over medium heat, stirring constantly, until it thickens and the blueberries release their juices.
- e. Remove the saucepan from heat and let the blueberry filling cool.
Prepare the Cheesecake Filling.
- a. In a large mixing bowl, beat 4 packages (8 oz each) of room-temperature cream cheese until smooth.
- b. Gradually add 1 1/2 cups of granulated sugar, mixing until well incorporated.
- c. Beat in 4 lightly beaten eggs, one at a time.
- d. Stir in 1 1/2 cups of heavy cream, 1/2 cup of sour cream or plain Greek yogurt, 3 tablespoons of all-purpose flour, and 1 teaspoon of vanilla extract until the cheesecake batter is smooth.
Assemble the Cheesecake.
- a. Pour half of the cheesecake filling over the graham cracker crust in the springform pan.
- b. Spoon the cooled blueberry filling evenly over the cheesecake layer.
- c. Carefully add the remaining half of the cheesecake filling on top of the blueberry layer.
- d. Use a spatula to smooth the top of the cheesecake.
Bake the Cheesecake.
- a. Place the assembled cheesecake in the preheated oven.
- b. Bake for approximately 1 hour and 15 minutes, or until the edges are set, but the center still has a slight jiggle.
- c. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour to cool gradually.
Chill and Serve.
- a. Once the cheesecake has cooled at room temperature, refrigerate it for at least 4 hours or overnight to set.
- b. When ready to serve, carefully remove the sides of the springform pan.
- c. Slice and enjoy your Heidelbeerkuchen (Blueberry Cheesecake)!
Nutrition
Calories441kcalCarbohydrates45gProtein5gFat28gSaturated Fat16gPolyunsaturated Fat1gMonounsaturated Fat7gTrans Fat0.2gCholesterol132mgSodium152mgPotassium122mgFiber1gSugar41gVitamin A1087IUVitamin C3mgCalcium69mgIron1mg
Notes
Use room-temperature cream cheese for smoother mixing.
Gradually add sugar to avoid clumps in the cheesecake batter.
Bake in a water bath to prevent cracking on the surface.
Allow the cheesecake to cool gradually in the turned-off oven.
Refrigerate the cheesecake for a minimum of 4 hours to set properly.
Garnish with fresh blueberries before serving for a pop of color.