Blueberry Cream Cheesecake

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“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.”
1hr 35mins

Ingredients Nutrition


  1. BASE-----------.
  2. Preheat oven to 350 F degrees.
  3. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
  4. Cut in butter using a pastry blender or a fork, until mixture is crumbly.
  5. Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
  6. In a separate small mixing bowl, beat together egg, vanilla and almond extract.
  7. Drizzle mixture over crumb mixture in pan.
  8. Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
  9. Remove from oven and let cool.
  10. Spoon 3 cups of blueberries evenly over base.
  11. Sprinkle the remaining 1/4 cup of sugar over the blueberries.
  12. FILLING-----------.
  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. Pour cream cheese mixture over blueberries.
  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. Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
  17. Cover and refrigerate for 8 hours.
  18. SAUCE-----------.
  19. Puree' 1 cup of blueberries.
  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. In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth.
  22. While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly.
  23. TO SERVE-----------.
  24. Remove sides of spring form pan before cutting cheesecake.
  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.

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