Blueberry Cheesecake Recipe
Yields 12
Enjoy our delicious Blueberry Cheesecake Recipe made with a gingersnap cookie crust, fresh blueberries and blueberry preserves. Delicious.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
  1. 2 cups gingersnap cookie crumbs
  2. ¼ cup white granulated sugar
  3. 1/3 cup unsalted butter, melted
Cheesecake Layer
  1. 3 packages (8 ounces each) cream cheese, softened
  2. ¾ cup granulated white sugar
  3. 4 large eggs
  4. ½ cup all-purpose cream
  5. 1 tablespoon orange zest, finely grated
  6. ½ cup fresh orange juice
  7. 2 tablespoons all-purpose flour
  8. 1 tablespoon vanilla extract
  9. 1 tablespoon cherry liqueur
  10. ½ teaspoon salt
  11. 2 cups fresh ripe blueberries
Blueberry Topping
  1. 1 cup blueberry preserves
  2. 3 tablespoons granulated white sugar
  3. 2 teaspoons cornstarch, dissolved in
  4. 2 tablespoons water
  5. 1 tablespoon orange juice
  6. ½ cup confectioners' sugar
  1. Preheat oven to 450°F. Brush a 10-inch springform pan with melted butter.
  1. Combine together gingersnap crumbs, granulated sugar and melted butter. Mix well and press onto the bottom and about 1 inch up the sides of prepared pan. Chill until filling is ready.
Cheesecake Layer
  1. Beat cream cheese over low speed using paddle attachment. Increase speed to medium and beat in sugar. Continue beating for 3 to 5 minutes, or until light and fluffy. Beat in eggs one by one, beating well after each addition. Add cream, orange zest, orange juice, flour, vanilla, cherry liqueur and salt. Continue mixing until well incorporated. Fold in fresh blueberries.
  2. Pour into prepared crust and bake at 450°F for 10 to 15 minutes. Reduce temperature to 225°F. Bake for another 60 to 65 minutes or until center is nearly set but still moist. Turn oven off and leave cheesecake inside for 40 to 45 minutes, with oven door partially open. Remove pan from oven and run a thin knife around the sides of cake to loosen. Allow to cool on a wire rack until it reaches room temperature.
  3. Chill cheesecake for 6 to 8 hours, or overnight.
Blueberry Topping
  1. Combine blueberry preserve and sugar in a pan. Cook over low heat until warmed through and sugar is completely melted, stirring constantly. Add dissolved cornstarch and orange juice. Continue stirring until thickened. Remove from heat and allow to cool completely.
To Serve
  1. Remove pan sides and spoon Blueberry Topping over cheesecake. Sift confectioners' sugar over entire cake. Cut into wedges before serving.
  1. If fresh blueberries are not available, you may also use frozen blueberries instead. Thaw frozen berries and drain well. Pat dry with paper towels to reduce moisture as much as possible.
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