Blueberry Cheesecake

As promised, I will be sharing with you my favorite recipes. And today I am writing about Martha Stewart’s Blueberry Cheesecake. Though we don’t have much choice when it comes to fresh blueberries here in the Philippines, your best bet will be Duncan Hine’s Comstock Royal Blueberry Filling which you can buy in some big grocery stores.

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What you’ll need:

  • Aluminum Foil
  • Cooking spray or vegetable shortening for greasing
  • 6 tablespoons unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 16 ounces cream cheese, room temperature
  • 16 ounces sour cream
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • Boiling water, for roasting pan or pyrex that will fit your baking pan
  • Blueberry Filling

In the original recipe it says to use a 9-in springform pan but I only have two 4-in springform pans here and it worked for me. It is important to use springform pans because you cannot remove the cheesecake by inverting it.


  1. Make the crust: Preheat oven to 325 degrees. Coat springform pan with cooking spray/vegetable shortening. Wrap exterior of pan (including base) with foil.

  2. Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3 inches up sides of pan. Refrigerate for 30 minutes.

  3. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy. Reduce speed to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust.

  4. Place springform pan in a large, shallow roasting pan or pyrex. Put in oven. Carefully ladle enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Transfer roasting pan/pyrex to a wire rack. Let cake cool in roasting pan for 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).

  5. Run a knife around edge of cake, and unmold. Spoon topping over cake.

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