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Heidelbeerkuchen (Blueberry Cheesecake)

Heidelbeerkuchen (Blueberry Cheesecake) Recipe

5 from 1 vote
The Heidelbeerkuchen (Blueberry Cheesecake) Recipe is a traditional German dessert that combines the creamy richness of cheesecake with the vibrant flavor of blueberries.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: German
Calories: 441
Ingredients Equipment Method Notes

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).
  1. a. Ensure the oven is fully preheated before beginning the baking process.
Prepare the Graham Cracker Crust.
  1. a. In a mixing bowl, combine 1 1/2 cups of finely crushed graham cracker crumbs.
  2. b. Add 4 tablespoons of melted butter to the crumbs.
  3. c. Mix in 3 tablespoons of sugar until the mixture is well combined.
  4. 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.
  1. a. In a saucepan, combine 2 tablespoons of cornstarch with 1/2 cup of sugar.
  2. b. Add 2 cups of fresh or frozen blueberries to the mixture.
  3. c. Pour in 1/2 cup of water and, if desired, 1 teaspoon of fresh lemon juice.
  4. d. Cook the blueberry mixture over medium heat, stirring constantly, until it thickens and the blueberries release their juices.
  5. e. Remove the saucepan from heat and let the blueberry filling cool.
Prepare the Cheesecake Filling.
  1. a. In a large mixing bowl, beat 4 packages (8 oz each) of room-temperature cream cheese until smooth.
  2. b. Gradually add 1 1/2 cups of granulated sugar, mixing until well incorporated.
  3. c. Beat in 4 lightly beaten eggs, one at a time.
  4. 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.
  1. a. Pour half of the cheesecake filling over the graham cracker crust in the springform pan.
  2. b. Spoon the cooled blueberry filling evenly over the cheesecake layer.
  3. c. Carefully add the remaining half of the cheesecake filling on top of the blueberry layer.
  4. d. Use a spatula to smooth the top of the cheesecake.
Bake the Cheesecake.
  1. a. Place the assembled cheesecake in the preheated oven.
  2. b. Bake for approximately 1 hour and 15 minutes, or until the edges are set, but the center still has a slight jiggle.
  3. 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.
  1. a. Once the cheesecake has cooled at room temperature, refrigerate it for at least 4 hours or overnight to set.
  2. b. When ready to serve, carefully remove the sides of the springform pan.
  3. c. Slice and enjoy your Heidelbeerkuchen (Blueberry Cheesecake)!

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.