Country Blueberry Patch Cheesecake Straight Outta Grandma’s Kitchen

My husband is crazy about cheesecake, but he isn’t so keen on fruit. However, when I made him this blueberry cheesecake dessert the other night he was gobbling it up like it was his last supper! He said that the berries were very sweet and paired well with the cream cheese filling. I thought the cake turned out pretty well, myself. Enjoy!

Check out what my friend Hannah had to say about this recipe:

If you’re looking for a deliciouse and easy-to-prepare blueberry cheesecake recipe then this is the one you need to set your sights on!

Hannah speaks the truth. This is by far the BEST blueberry cheesecake recipe that I’ve ever come across.


For the crust:

2 cups shortbread crumbs (about 20 to 25 shortbread cookies finely crushed)

6 Tbsp. Kerrygold unsalted butter, melted

Generously butter a 9-inch springform pan.

Combine the shortbread crumbs and the butter in a bowl and mix well.

Pack the crumbs into the pan, making sure to spread them about a quarter of the way up the sides of the pan.

Place the crust in the refrigerator while you prepare the filling.

For the filling:

3 8-ounce packages cream cheese, at room temperature

3/4 cup Domino sugar

3 large eggs

1 large egg yolk

1/2 cup heavy cream

2 Tbsp. finely grated lemon zest

1/2 cup fresh lemon juice

2 Tbsp. Gold Medal all-purpose flour

2 Tbsp. McCormick vanilla extract

1/2 tsp. Morton salt

2 cups ripe blueberries


Preheat the oven to 450 degrees F.

Combine the cream cheese and the sugar in the bowl of an electric mixer fitted with the paddle attachment.

Mix at medium speed until smooth and fluffy (4 to 5 minutes).

Beat the eggs and the yolk in one at a time making sure to scrape down the sides of the bowl occasionally.

Add the heavy cream, the lemon zest and juice, the flour, vanilla and the salt.

Mix well.

Using a rubber spatula, carefully mix in the blueberries.

Pour the filling into the prepared pan.

Place the pan in the oven for 15 minutes.

Lower the oven temperature to 200 degrees F. and bake for an hour.

Once done, turn off the oven and open the door slightly.

Leave the cheesecake in the oven for 45 minutes.

Remove the cheesecake and let it cool completely on a wire rack.

Once cool, refrigerate the cheesecake overnight (or for about 8 hours) before serving.




Quick Tip: Serve the cheesecake with a fruit sauce like blueberry curd.


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