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    You are in: Home / Recipes / Blueberry Cream Cheesecake Recipe
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    Blueberry Cream Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    William (Uncle Bill) Anatooskin's Note:

    We have an abundance of blueberries in our area and I am developing new recipes to use them as they are so good, fresh or frozen. This cheesecake is delicious.

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    Units: US | Metric





    1. 1
    2. 2
      Preheat oven to 350 F degrees.
    3. 3
      In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
    4. 4
      Cut in butter using a pastry blender or a fork, until mixture is crumbly.
    5. 5
      Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
    6. 6
      In a separate small mixing bowl, beat together egg, vanilla and almond extract.
    7. 7
      Drizzle mixture over crumb mixture in pan.
    8. 8
      Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
    9. 9
      Remove from oven and let cool.
    10. 10
      Spoon 3 cups of blueberries evenly over base.
    11. 11
      Sprinkle the remaining 1/4 cup of sugar over the blueberries.
    12. 12
    13. 13
      In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.
    14. 14
      Pour cream cheese mixture over blueberries.
    15. 15
      Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
    16. 16
      Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
    17. 17
      Cover and refrigerate for 8 hours.
    18. 18
    19. 19
      Puree' 1 cup of blueberries.
    20. 20
      In a small saucepan, combine blueberry puree', sugar and lemon juice; cook over medium heat to just boil and the sugar is dissolved.
    21. 21
      In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth.
    22. 22
      While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly.
    23. 23
      TO SERVE-----------.
    24. 24
      Remove sides of spring form pan before cutting cheesecake.
    25. 25
      Spoon some sauce on each serving plate; place a piece of cheesecake in pool of sauce, then spoon more sauce over top of cheesecake.

    Ratings & Reviews:

    • on July 26, 2007


      Served this at 4th of July and it received rave reviews. I had never made a cheesecake either but it was easy and wonderful. I served this with a simple blueberry sauce as well. Can't get enough blueberrys!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2006


      We WERE NOT LAZY and did the entire recipe from scratch-including the blueberry sauce. That's right! The blueberry sauce. Overall it was a fantastic recipe and one that we would recommend to anyone. On a side note we found that if you are going to buy the sauce and / or base you should probably buy a whole cheese cake weenies. God Bless. Derek & Laura

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2006


      too lazy to make crust, and didn't thicken the sauce. everything else as specified(fresh blueberries) and it was awesome. there was too much batter for my ready made crust, so baked the excess in a bowl.also great.only had time for 4 hour cooling and was very good, but truly awesome the next day. thanks for a real treat!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Blueberry Cream Cheesecake

    Serving Size: 1 (217 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 533.5
    Calories from Fat 273
    Total Fat 30.3 g
    Saturated Fat 15.3 g
    Cholesterol 120.8 mg
    Sodium 220.8 mg
    Total Carbohydrate 60.8 g
    Dietary Fiber 2.5 g
    Sugars 43.4 g
    Protein 8.0 g

    The following items or measurements are not included:

    tapioca starch

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