Best Blueberry Cheesecake Recipe – How to Make Blueberry Cheesecake
Blueberry cheesecake is the perfect cool, fruity, make-ahead summer dessert. And though there are so many great ways to get blueberries in a cheesecake—from folding whole berries into the filling to swirling a compote into the top before baking, to making a pretty, purple batter with blueberry puree—we’ve kept it simple and followed Ree Drummond’s sage advice: “Make a dang good, basic cheesecake and top it with syrupy sweet fruit!” Consider your summer blueberry dessert plans made!
What is the secret to making a good cheesecake?
Cheesecakes are always good, but there are a couple of key steps in the process that help take a cheesecake from great to outstanding.
1. Use room temperature ingredients: It’s important to take the chill off of certain ingredients before making the filling. Specifically cream cheese, eggs, and sour cream. This allows these ingredients to be beaten more smoothly and come together without lumps.
2. Use a water bath: The steam from a water bath helps to cook the cheesecake gently and prevent it from drying out in a springform pan. This contributes to its moist texture and prevents cracking on the top of the cheesecake while it bakes.
3. Let it chill: It is important to let the cheesecake cool to room temperature slowly and completely. First in the oven; then on the countertop until it reaches room temperature; then in the refrigerator, ideally overnight. This helps the cheesecake set-up for easy slicing.
Does sour cream make cheesecake better?
We would say, yes! Sour cream is a key ingredient in this strawberry cheesecake as well as Ree Drummond’s classic blackberry cheesecake. Not only does it add moisture to the cake, it helps to smooth out the overall texture of the filling. Heavy cream is commonly added to cheesecake filling as well (though check the recipe—it’s not always a 1:1 swap), but sour cream also offers an extra tanginess, which helps to balance a sweet, seasonal fruit topping.
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