This Hutterite Blueberry Cheesecake is the perfect blend of creamy, rich cheesecake, buttery graham cracker crust, and a sweet-tart blueberry topping that makes every bite irresistible. Baked to perfection and finished with a vibrant layer of fresh blueberries, this cheesecake is a show-stopping dessert that’s as beautiful as it is delicious.
Whether you’re making it for a family gathering, holiday celebration, or simply to satisfy a sweet craving, this recipe guarantees rave reviews. With simple ingredients and step-by-step instructions, even beginners can achieve a bakery-quality cheesecake at home. A true indulgence, this dessert is sure to impress every cheesecake lover!
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What is Hutterite Blueberry Cheesecake?
Hutterite Blueberry Cheesecake! The name alone conjures up images of rolling prairies, close-knit communities, and secrets passed down through generations. But why “Hutterite?” Is there a religious significance? A secret ingredient blessed by the elders? Or did some mischievous baker just decide it sounded fancy? Perhaps it’s a testament to the Hutterite reputation for hard work and resourcefulness – they certainly know how to make the most of their bountiful blueberries!
We may never know the definitive answer, but one thing’s for sure: this cheesecake is a slice of heaven. They say ‘the way to a man’s heart is through his stomach,’ but trust me, this cheesecake is a key to everyone’s heart. So, grab your apron, gather your ingredients, and let’s bake some magic!
Key Ingredients for Hutterite Blueberry Cheesecake:
Here’s what you’ll need to create this delectable dessert:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Blueberry Topping:
- 3 cups fresh blueberries
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
How to Make Hutterite Blueberry Cheesecake:
This Hutterite Blueberry Cheesecake is surprisingly easy to make and incredibly satisfying. The creamy filling pairs perfectly with the sweet and tart blueberry topping, all supported by a crumbly graham cracker crust.
It takes a bit of time to bake and chill, but I promise that the end result is more than worth the wait. Total preparation time around 2 hours or less.
Step-by-Step Instructions:
Making the Crust:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Combine Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until evenly moistened.
- Press into Pan: Press the crumb mixture firmly into the bottom of the prepared springform pan.
- Bake: Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let cool while you prepare the filling.
Making the Filling:
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar: Gradually add the sugar and continue to beat until well combined.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Add Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until the filling is smooth and creamy.
- Pour into Crust: Pour the cream cheese filling over the cooled graham cracker crust.
Making the Blueberry Topping:
- Combine Blueberries and Sugar: In a medium saucepan, combine 2 ½ cups of the blueberries with the sugar.
- Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth.
- Cook Blueberry Mixture: Cook the blueberry mixture over medium heat, stirring occasionally, until the blueberries begin to release their juices.
- Add Cornstarch Slurry: Pour the cornstarch slurry into the saucepan and stir constantly until the mixture thickens.
- Stir in Lemon Juice: Remove from heat and stir in the lemon juice and the remaining ½ cup of fresh blueberries.
- Cool Slightly: Let the blueberry topping cool slightly before spooning it over the cheesecake filling.
Baking the Cheesecake:
- Water Bath (Optional): For a super creamy cheesecake, wrap the bottom of the springform pan tightly in foil and place it in a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan. This helps to bake the cheesecake evenly and prevent cracks. If you skip the water bath, there will be minor cracks which are also fine.
- Bake: Bake the cheesecake in the preheated oven for 55-70 minutes, or until the edges are set but the center still jiggles slightly. If you don’t use the water bath, lower the baking time.
- Cool Gradually: Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour. This helps to prevent cracking.
- Chill: Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover it and refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve: To serve, carefully remove the cheesecake from the springform pan. Slice and enjoy!
Why You’ll Love This Hutterite Blueberry Cheesecake
This Hutterite Blueberry Cheesecake is a true celebration of flavors and textures. The creamy, decadent filling, the tangy blueberry topping, and the satisfying crunch of the graham cracker crust combine to create a dessert that’s simply irresistible. Making it at home is also a budget-friendly option compared to buying a bakery cheesecake. Plus, nothing beats the satisfaction of sharing something you’ve created with your own hands! If you like the taste of a little chocolate with your cheesecake, try our chocolate cheesecake recipe. Now, go ahead and give this cheesecake a try – your taste buds will thank you!
What to Serve Hutterite Blueberry Cheesecake With:
This rich and creamy cheesecake pairs well with a variety of sides and beverages. Consider serving it with:
- Fresh Fruit: A simple fruit salad with berries, peaches, or melons adds a refreshing contrast to the richness of the cheesecake.
- Whipped Cream: A dollop of lightly sweetened whipped cream enhances the cheesecake’s creamy texture.
- Coffee or Tea: A cup of hot coffee or tea complements the flavors of the cheesecake perfectly.
- Lemonade: On a warm day, a glass of refreshing lemonade is a great accompaniment.
- A glass of chilled Moscato: The light, fruity sweetness of the wine enhances the flavors of the blueberry cheesecake.
Top Tips for Perfecting Hutterite Blueberry Cheesecake
- Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before you start baking. This will help the filling to be smooth and creamy.
- Don’t Overmix the Filling: Overmixing can incorporate too much air into the filling, which can cause the cheesecake to crack during baking. Mix just until the ingredients are combined.
- Bake in a Water Bath (Optional): Baking the cheesecake in a water bath helps to ensure even baking and prevents cracking. If you don’t have a water bath, you can still bake the cheesecake, but it may crack slightly.
- Cool Gradually: Cooling the cheesecake gradually in the oven helps to prevent cracking. Leave the oven door ajar for about an hour after turning it off.
- Swap out graham crackers with Oreos: To create the flavour of a cookies and cream cheesecake.
- Play with the fruit: If you love raspberries instead of blueberries, replace it. If you like strawberries- go for it.
Storing and Reheating Tips:
Storing:
- Refrigerate: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freeze: For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2-3 months.
Reheating:
- Refrigerate: It is not recommended to reheat cheesecake. Thaw frozen cheesecake in the refrigerator overnight before slice and serving.
Final Thoughts:
This Hutterite Blueberry Cheesecake is a recipe that’s sure to impress. It’s creamy, flavorful, and surprisingly easy to make. Whether you’re looking for a show-stopping dessert for a special occasion or simply want to treat yourself, this cheesecake is the perfect choice. So, gather your ingredients and get baking! You won’t be disappointed.
For More Recipes:
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FAQs
Can I use frozen blueberries?
While fresh blueberries are preferred for the best flavor and texture, you can use frozen blueberries if necessary. Be sure to thaw them completely and drain off any excess moisture before using.
Can I make this cheesecake ahead of time?
Absolutely! In fact, cheesecake tastes even better when it’s been chilled overnight. You can make it a day or two ahead of time and store it in the refrigerator until you’re ready to serve.
My cheesecake cracked. What did I do wrong?
Cracking is a common issue with cheesecake, but it doesn’t affect the taste. It’s often caused by temperature fluctuations or overbaking. To minimize cracking, bake the cheesecake in a water bath and cool it gradually.
What can I use instead sugar?
You can use stevia or monk fruit extract as a sugar substitute. Start with a smaller amount and taste as you go, as these substitutes can be sweeter than traditional sugar.
Hutterite Blueberry Cheesecake
- Total Time: 2 hours (plus chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Hutterite Blueberry Cheesecake – a creamy, luscious cheesecake with a buttery graham cracker crust and a vibrant blueberry topping. A true slice of prairie heaven!
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 3 cups fresh blueberries
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press into pan. Bake 8-10 minutes and let cool.
- Beat cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, then stir in vanilla and sour cream.
- Pour filling over cooled crust.
- In saucepan, combine 2 ½ cups blueberries with sugar. Cook until juices release.
- Mix cornstarch and water. Add to blueberry mixture, stir until thickened. Add lemon juice and remaining blueberries. Cool slightly.
- Optional: wrap pan with foil and place in water bath. Bake cheesecake 55-70 minutes until edges set, center slightly jiggly.
- Turn oven off, crack door, cool cheesecake 1 hour. Remove, cool fully, then refrigerate at least 4 hours or overnight.
- Top with blueberry mixture, slice, and serve.
Notes
For best results, chill overnight. A water bath helps avoid cracks, but is optional.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 310mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Happy baking