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 | Creamy Baked Cheesecake

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

Scale

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

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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