Blueberry Cheesecake for 4-6
How can you beat a 6 inch blueberry cheesecake that is light and fresh and perfect for a small gathering?
Blueberry Cheesecake
This lovely dessert started out as a cheesecake for ten at the blog Bakeaway with Me. It looked so appealing that I vowed to make it when the blueberry harvest came in—even though I am not a big cheesecake eater.
Blueberry cheesecake, cut
But there was a problem. I am dieting. And dieting while blogging is tough. Dessert a special challenge–it goes something like this:
Day 1: Make a lot of cookies to test a new recipe. Eat a lot of cookies (for analysis purposes…).
Day 2: Revise recipe and bake again. Eat one cookie (alright three), then send cookies with your lifeguard daughter to the pool.
Day 3: Make final recipe changes and do final test. Sample final changes (extensively). Send leftovers back with the CSA truck.
Day 4: Cry when you get on the scale.
A piece of blueberry cheesecake (disappearing)
And so I resolved to make smaller recipes and cut this recipe down and bought a 6 inch springform pan. It’s not just me—one of my blogging friends, Thao from In Good Flavor, recently came to the same conclusion. Gotta love your fellow bloggers!
And in the end, I figured, small makes sense. I am much more likely to have a dinner for 4 – 6 than 10!
Of course when I do need a larger cheesecake, I’ll make something like this tasty Lemon Cheesecake!
Step by Step Directions
This cheesecake is a delight to make. You cook down the blueberries until jam like, then spoon onto the cheesecake batter.
Next you swirl in the blueberries
Then top with your sour cream mixture and bake. When done and cooled, mix more fresh blueberries with some of the reserved “jam”
Yum!
Tips and FAQs
While this blueberry cheesecake requires a lot of elapsed time it is not at all difficult.
With fresh blueberries folded into the topping (along with cooked blueberries in the cheesecake), this has a brightness that I don’t usually associate with cheesecake. Enough to win over even a non-cheesecake person!
Blueberry Cheesecake
Ingredients
- 1 cup blueberries
- 1/2 tablespoon cornstarch
- 10 ounces cream cheese; softened 1 package plus a little more
- 1/3 cup sugar
- 2 Eggs
- 1 tablespoon Cornstarch
- pinch Salt
- 1/2 cup + 2 tablespoons Sour cream
- 1 tablespoon Sugar
- 1/4 teaspoon Vanilla extract
- 2 tablespoons Sugar
- 2 tablespoons water
- 2/3 cup Fresh blueberries
- .
Instructions
- Combine 1 cup blueberries and 1/2 tablespoon cornstarch in container of an electric blender; blend until smooth. Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/4 cup puree for glaze.
- Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1/3 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 1 tablespoon cornstarch and salt. Pour batter into a greased 6-inch springform pan. Pour puree over cheesecake batter; gently swirl with a knife. Bake at 325 F degrees for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.
- Combine sour cream, 1 tablespoon sugar, and vanilla in a small bowl; mix well. Spread sour cream mixture over cheesecake. Bake at 325 F degrees an additional 10 minutes. Cool cheesecake on wire rack. Cover and chill 8 hours.
- Combine reserved 1/4 cup puree, 2 tablespoons sugar, and water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in 2/3 cups blueberries; let cool.
- Remove sides of springform pan. Spoon blueberry glaze on cheesecake. Yield: 4-6 servings.
This is such a tasty cheesecake. I’ve made it at least four times now since I found your recipe in July, and I have added it to my permanent repertoire now. I’m berry glad (I’m so punny) you did this post! Thanks!
Hi Annabelle–I am so excited to hear this! I always worry a recipe won’t go as well for readers so I love hearing that it is! Happy fall! Inger
Extremely gorgeous preparation. I could probably eat 15 of those blueberry wonders!
Thanks Patrick. I’d guess I’d make the big size if you were coming over 😉
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OMG Inger! I love this cheesecake! I love berry cheesecakes…even more than chocolate cheesecakes. I’m all about the blueberries, the more the better. This looks divine! And you know I’m loving the 6-inch pan—they are portion controlled (kinda) and sooooo cute! Thanks for giving me a shoutout!! It made my day! 🙂
I was so encouraged to hear I am not the only one struggling with food blog testing issues, Thao! And I just discovered a mini angel food cake pan that must have been my grandmothers–how about that!
I know your pain – and I am not very good at the dieting either. I love food. There, I have said it. While I want to be thin, food seems to be winning. The score is something like this: Food 7,238,627 – David 0.
Oh, and the blueberry cheesecake is lovely. I could eat the while thing. Wonder where that would put my score…
I just read that fasting may be healthy. Now if I could just find a day there wasn’t something I had to eat 😉
I love sweets, and I’m all for downsizing whenever I can. Have you noticed that the first bite is always the best? A good reason to cut down on serving size, and to make the dessert smaller in the first place!
I agree Beth–sometimes I am happy with just a bite. If you are downsizing, stay tuned for the 6 inch fruit pies that I’m working on!
this is stunningly gorgeous! i love the swirl and topping, as blueberries are the most lovely hue and have such a great flavor. bravo!
Thanks Grace. Means a lot from a pastry artist like yourself!
The rain we are getting in our part of Pennsylvania ended our blueberry season after only a couple weeks. 🙁 Luckily I have a bunch of frozen blueberries so I can make this cheesecake this weekend. 🙂 Looks fantastic!
I don’t know what I’d do without frozen blueberries Lynn!
Look absolutely delicious and wonderful Inger!!
xo
Thanks Gloria!