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Blueberry Compote Cheesecake

Featured in Irresistible Sweet Treats.

This Blueberry Compote Cheesecake is a refreshing twist on a classic dessert. The graham cracker crust provides a crunchy base for the rich, creamy cheesecake filling, which is topped with a sweet and tangy blueberry compote. The compote, made from fresh or frozen blueberries, adds a burst of fruity flavor that perfectly complements the smoothness of the cheesecake. With simple ingredients and an easy-to-follow process, this cheesecake is ideal for gatherings, celebrations, or any special occasion.

Clare Greco
Updated on Mon, 20 Jan 2025 16:03:46 GMT
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Blueberry Compote Cheesecake offers a blend of creamy and fruity flavors that's simply irresistible. A crunchy graham cracker crust serves as the base for a smooth, velvety cheesecake, topped with a vibrant blueberry compote. The contrast between the sweet, rich filling and the tangy berries makes each bite a memorable experience. This dessert is perfect for gatherings, parties, or even just a special treat at home.

INGREDIENTS
  • Graham cracker crumbs: 1 ½ cups, for a classic crust
  • Granulated sugar (for crust): 1/4 cup, for sweetness
  • Unsalted butter: 1/2 cup, melted, to bind the crust
  • Cream cheese: 24 oz, softened for a smooth filling
  • Granulated sugar: 1 cup, to sweeten the filling
  • Vanilla extract: 1 tsp, for flavor
  • Eggs: 3 large, to provide structure
  • Sour cream: 1/4 cup, for a creamy texture
  • All-purpose flour: 1/4 cup, for stability
  • Blueberries: 2 cups fresh or frozen, for the compote
  • Granulated sugar (for compote): 1/4 cup, for sweetness
  • Lemon juice: 1 tbsp, to balance flavors
  • Cornstarch (optional): 1 tbsp, to thicken the compote
  • Water (if using cornstarch): 1 tbsp, for mixing
INSTRUCTIONS
Step 1 (Prepare the Crust):
Preheat the oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
Step 2 (Prepare the Cheesecake Filling):
Beat softened cream cheese in a large bowl until smooth. Gradually add sugar and vanilla, mixing until creamy. Add eggs one at a time, mixing well after each addition. Mix in sour cream and flour until just combined. Pour the filling over the cooled crust and smooth the top.
Step 3 (Bake the Cheesecake):
Bake for 60-70 minutes until the center is set and edges are lightly golden. Let the cheesecake cool in the oven for 1 hour with the door slightly open. Then cool to room temperature and refrigerate for at least 4 hours or overnight.
Step 4 (Prepare the Blueberry Compote):
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the blueberries release their juices, about 5-7 minutes. For a thicker compote, dissolve cornstarch in water and stir into the blueberries. Cook until thickened. Remove from heat and let cool.
Step 5 (Chill and Serve):
Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight. Top the chilled cheesecake with blueberry compote before serving.
Serving and Storage Tips
  • Serve chilled for the best flavor.
  • Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Helpful Notes
  • To achieve a smooth cheesecake filling, ensure all ingredients are at room temperature before mixing.
  • You can substitute the graham cracker crust with a digestive biscuit base for a different flavor profile.

Tips from Well-Known Chefs

  • Gently fold the blueberry compote to create a swirled effect for a visually stunning presentation.
Creating the Perfect Blueberry Compote

This compote is made by cooking blueberries with sugar and lemon juice, resulting in a burst of tangy-sweet flavor that perfectly complements the cheesecake.

FAQs

Can I use frozen blueberries for the compote?

Yes, both fresh and frozen blueberries work well for this compote.

How do I prevent cracks in the cheesecake?

Ensure gradual cooling and avoid overmixing the batter.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance and stored in the refrigerator.

Can I freeze the cheesecake?

Yes, wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

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Conclusion

Blueberry Compote Cheesecake is a delectable dessert that marries the creaminess of a classic cheesecake with the bright, fruity notes of a blueberry topping. The graham cracker crust gives a perfect crunch, while the cheesecake filling remains smooth and rich. Fresh or frozen blueberries cooked into a compote make the ideal topping, infusing each bite with a refreshing, sweet-tart taste. This dessert is not only visually stunning but also a delightful treat for the taste buds. It is perfect for special celebrations or when you simply want to enjoy a slice of homemade goodness. Easy to prepare and even easier to enjoy, this cheesecake will impress everyone at the table.

Blueberry Cheesecake

A creamy cheesecake with a graham cracker crust, topped with a sweet and tangy blueberry compote.

Prep Time
25 Minutes
Cook Time
70 Minutes
Total Time
95 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 9-inch cheesecake)

Dietary: Vegetarian

Ingredients

01 1 ½ cups graham cracker crumbs.
02 1/4 cup granulated sugar.
03 1/2 cup unsalted butter, melted.
04 24 oz cream cheese, softened.
05 1 cup granulated sugar.
06 1 tsp vanilla extract.
07 3 large eggs.
08 1/4 cup sour cream.
09 1/4 cup all-purpose flour.
10 2 cups fresh or frozen blueberries.
11 1/4 cup granulated sugar.
12 1 tbsp lemon juice.
13 1 tbsp cornstarch (optional).
14 1 tbsp water (if using cornstarch).

Instructions

Step 01

Preheat oven to 325°F (160°C).

Step 02

Mix graham cracker crumbs, sugar, and melted butter in a bowl.

Step 03

Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

Step 04

Beat softened cream cheese in a large bowl until smooth.

Step 05

Gradually mix in sugar and vanilla until creamy.

Step 06

Add eggs one at a time, mixing well after each.

Step 07

Mix in sour cream and flour until just combined.

Step 08

Pour filling over the cooled crust and smooth the top.

Step 09

Bake for 60-70 minutes until the center is set and edges are lightly golden.

Step 10

Let the cheesecake cool in the oven for 1 hour with the door slightly open.

Step 11

Combine blueberries, sugar, and lemon juice in a saucepan over medium heat.

Step 12

Cook until blueberries release juices (about 5-7 minutes).

Step 13

For a thicker compote, dissolve cornstarch in water and stir into the blueberries. Cook until thickened.

Step 14

Remove from heat and let cool.

Step 15

Cool cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.

Step 16

Top chilled cheesecake with blueberry compote and serve.

Notes

  1. This refreshing cheesecake features a creamy filling atop a graham cracker crust, topped with a sweet blueberry compote for a burst of fruity flavor.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 25 g
  • Total Carbohydrate: 50 g
  • Protein: 6 g