Blueberry Cheesecake Recipe. When using a springform pan or other pan with a removable bottom, it is best to wrap aluminum foil around the outside. This helps prevent the edges of the cake from cooking too quickly.
This recipe courtesy of Williams-Sonoma.
- 2 cups shortbread cookie crumbs
- 1 tablespoon plus 2 cups granulated sugar
- 2 tablespoons unsalted butter, melted
- 5 packages (each 8 ounces) cream cheese, at room temperature
- 5 eggs
- 3 cups blueberries
- Confectioners' sugar for dusting
- 1 Preheat an oven to 325°F. Lightly butter a rosette cake pan with a removable bottom. Cover the outside with aluminum foil, shiny side out.
- 2 In a bowl, stir together the cookie crumbs, the 1 tablespoon sugar and the butter until well blended. Press the crumb mixture into the bottom and 1/2 inch up the sides of the prepared pan. Refrigerate until ready to use.
- 3 In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on high speed until smooth and creamy, 3 to 5 minutes. Reduce the speed to low, gradually add the 2 cups sugar and continue beating, occasionally scraping down the sides of the bowl, until smooth, 2 to 3 minutes. Beat in the eggs one at a time, beating well after each addition and occasionally scraping down the sides of the bowl, until the mixture is smooth and creamy, 2 to 3 minutes more.
- 4 Pour the filling into the prepared pan, spreading the mixture evenly to the edges. Scatter 1 cup of the blueberries over the top and bake until the filling is just set (it will still be a little loose in the center), about 1 hour and 20 minutes.
- 5 Transfer the pan to a wire rack and let the cheesecake cool to room temperature, at least 1 hour. Refrigerate until chilled, at least 4 hours, before serving.
- 6 To serve, unmold the cheesecake and set it on a cake stand. Garnish with the remaining 2 cups blueberries and dust with confectioners sugar.