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Sugared Blueberries Cheesecake

This Sugared Blueberries Cheesecake is loaded with the sweet, tangy flavor of cheesecake with an added sweet kick of blueberry preserves in the cheesecake itself and a topping of sugared blueberries and blueberry frosting!
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Servings 12 Servings
Author Rob

Equipment

  • Measuring Cups and Spoons
  • Springform pan
  • Stand mixer or hand mixer
  • baking sheet
  • parchment paper
  • Microwaveable Bowl

Ingredients

Crust:

  • 2 cups Graham Cracker Crumbs
  • ½ cup Butter - melted
  • 2 heaping Tablespoons Sugar

Cheesecake:

  • 4 8 ounce packages Cream Cheese - softened
  • 2 ¼ cups Sugar
  • 1 Tablespoon Vanilla Extract
  • 3 Eggs
  • 1 cup Heavy Cream
  • 2 Tablespoons Corn Starch
  • 2 heaping Tablespoons Blueberry Preserves
  • 1 8 ounce Jar Blueberry Preserves

Sugared Blueberries

  • 1 cup Water
  • 1 cup Sugar
  • 1 large package Fresh Blueberries - about 32 ounces
  • White Sanding/Decorating Sugars
  • Sugar

Frosting:

  • 4 ounces Cream Cheese - softened
  • 4 Tablespoons Butter - softened
  • 1 teaspoon Vanilla Extract
  • 4 - 6 cups Powdered Sugar
  • Blue Food Coloring Gel
  • 2 teaspoon Blueberry Preserves

Instructions

  • Place the stick of Butter in a dish, and melt in the microwave. Place the Graham Cracker Crumbs in a bowl, and add the Sugar, and stir well. Pour the melted Butter over the Graham Cracker Crumbs, and stir to coat the Crumbs. Line the Bottom of a 9 inch Spring-form pan with Parchment Paper, and press the Graham Cracker Crumbs in the bottom of the pan. Place the pan in the Freezer.
  • In the mixing bowl of a stand mixer, place the softened Cream Cheese, Sugar, Vanilla, and Eggs, and mix at low speed until all ingredients are well mixed.
  • Turn mixer to high speed, and mix until smooth and creamy. Add the Corn Starch to the Heavy Cream, and stir well, add to the mixer, and blend until mixed. Add the Blueberry Preserves, and mix just until swirled through Cheesecake batter.
  • Remove the pan from the Freezer, and pour the Cheesecake batter into the pan. In the oven, place a small dish of water on the bottom rack of the oven, and place the Cheesecake on the top rack.
  • Bake at 375, for 30 minutes, and turn the temperature to 350, and bake an additional 30 to 45 minutes, or until the Cheesecake barely jiggles in the middle when the pan is gently moved. Turn off Oven, and leave Cheesecake in oven for another 30 minutes.
  • Remove Cheesecake to a wire rack to cool completely. When Cheesecake is completely cool. Wrap in Parchment paper, and then in foil, and place in the refrigerator overnight for the Cheesecake to set.
    ALSO: If the Cheesecake gets too brown on top, place a large piece of folded Foil over the Cheesecake, like a tent: Fold the Foil in the middle, and place over the pan without touching the Cheesecake - leave the foil sticking up off the pan 3 to 4 inches, and the foil only touching the outside of the pan.
  • White the Cheesecake is cooling, make the sugared Blueberries:
  • In a heavy bottom Saucepan, add the Water, and Sugar, and bring to a boil. Remove from heat, and let cool. Rinse the Blueberries in a colander, under cool water, and lay on paper towels.
  • Place a piece of Parchment paper on a cookie sheet, and pour a generous amount of the Sanding/Decorating Sugars on the Parchment Paper, and a generous amount of Sugar on the Parchment paper, and mix the Sugars together. Dip the Blueberries in the cooled Sugar Water, and roll in the Sugars on the cookie sheet.
  • Once the Blueberries have been rolled, just place them at the side of the cookie sheet. If the Sugar becomes wet, just pour additional sugar onto the cookie sheet - using both sugars - and continue to roll the Blueberries, until all the berries have been coated in the Sugars.
  • Place the cookie sheet with the berries and sugars in a cool oven. (I sat mine in my 2nd oven - just make sure the oven is not warm at all, or the sugar will melt). If you can't sit the cookie sheet in the oven, sit it in a cabinet, where it will not be disturbed, and will allow the sugars to dry and stick to the berries.
  • The next day:
  • Make the Frosting: In the mixing bowl of a stand mixer, add the Cream Cheese, Butter, and Vanilla, and mix well with the whisk attachment until creamy and smooth.
    Add the Powdered Sugar a cup at a time, with the mixer at low speed until all the powdered sugar has been added, and is blended smooth. Scrape down sides of the mixing bowl, and blend again on high, making sure the Frosting is thick and creamy. Add a few drops of Blue Food Coloring Gel, and a teaspoon of Blueberry Preserves. Mix just until swirled.
  • Remove the Cheesecake from the refrigerator, and remove the wrapping, and the Spring-form from the pan. Place the Cheesecake on a cake plate, or cake stand, and fill the center of the Cheesecake with Blueberry Preserves. Place the Frosting in a Pastry bag with a large Star Tip, and pipe the Frosting around the edge of the Cheesecake in large dollops. Place the Sugared Blueberries in the center of the Cheesecake, on top of the Blueberry Preserves.
  • On the Cookie Sheet where the Blueberries were, there will be some large clumps of shiny or sparkly sugars that have clumped together - place those on top of the Blueberries on the Cheesecake, and around the Cheesecake edge.
  • Place the Cheesecake in the refrigerator until time to serve. When ready to serve, cut in two to three inch pieces, and serve with Blueberries and Sugars around the dessert plates. Enjoy!
  • Makes 10 - 12 servings (If you cut the pieces a little smaller, you can get 14 - 15 pieces from the Cheesecake)

Notes

NOTE:
Sanding/Decorating Sugars are cut a little different than Table Sugar, and the grains are a little large. They are shiny, and when mixed with regular Table Sugar, it makes a gorgeous Sugared Berry. You can find Sanding/Decorating Sugars on most baking Isles in Grocery Stores, or places like 'Michael's' in the Isle where they carry baking supplies.