This cheesecake recipe tastes just like a slice from the Cheesecake Factory. This dessert is topped with blueberry preserves which gives it a sweet and creamy flavor combination.
How To Make Copycat Cheesecake Factory Blueberry Cheesecake
This Cheesecake Factory blueberry cheesecake is a classic is one that is hard to beat. Think of a decadent graham cracker crust, a rich cheesecake base, topped off with delicious blueberries.
- 1 cup graham cracker crumbs
- 2 1/2 tbsp softened butter
- 1 1/2 tbsp sugar
- 1 1/2 cups sugar
- 2 1/2 lbs cream cheese (softened)
- Zest from 1 lemon
- Zest from 1 orange
- 1/2 tsp vanilla extract
- 3 tbsp baking flour
- 5 eggs
- 2 egg yolks
- 1/2 cup sour cream
- 3/4 cup blueberry preserves
- Preheat oven to 375º.
- Butter the bottom of a large springform pan.
- To make the cake crust, mix cracker crumbs, butter and one and a half tablespoons of sugar in a large bowl.
- Press the mixture onto the bottom of the pans and bake in the oven until golden to make crust.
- After pan cools, butter its sides.
- Lower oven temperature to 350º.
- To make cake filling, combine cream cheese, 1 and a half cups of sugar, zests, and vanilla extract in a bowl, beating with a mixer until it becomes light and creamy.
- Thicken by mixing in flour, and then mixing in eggs and additional egg yolks.
- Finally, mix in sour cream until filling is smooth, then pour over the crust in the pan.
- Wrap the pan in foil, and place in a large roasting pan halfway full with hot water.
- Bake for 1 hour and 30 minutes, then remove cake and refrigerate overnight.
- Before serving, spoon out blueberry preserves over cheesecake.
How To Make Copycat Cheesecake Factory Blueberry Cheesecake
This Cheesecake Factory blueberry cheesecake is a classic is one that is hard to beat. Think of a decadent graham cracker crust, a rich cheesecake base, topped off with delicious blueberries.
Ingredients
- 1 cup graham cracker crumbs
- 2 1/2 tbsp softened butter
- 1 1/2 tbsp sugar
- 1 1/2 cups sugar
- 2 1/2 lbs cream cheese, softened
- Zest from 1 lemon
- Zest from 1 orange
- 1/2 tsp vanilla extract
- 3 tbsp baking flour
- 5 eggs
- 2 egg yolks
- 1/2 cup sour cream
- 3/4 cup blueberry preserves
Instructions
- Preheat oven to 375º.
- Butter the bottom of a large springform pan.
- To make the cake crust, mix cracker crumbs, butter and one and a half tablespoons of sugar in a large bowl.
- Press the mixture onto the bottom of the pans and bake in the oven until golden to make crust.
- After pan cools, butter its sides.
- Lower oven temperature to 350º.
- To make cake filling, combine cream cheese, 1 and a half cups of sugar, zests, and vanilla extract in a bowl, beating with a mixer until it becomes light and creamy.
- Thicken by mixing in flour, and then mixing in eggs and additional egg yolks.
- Finally, mix in sour cream until filling is smooth, then pour over the crust in the pan.
- Wrap the pan in foil, and place in a large roasting pan halfway full with hot water.
- Bake for 1 hour and 30 minutes, then remove cake and refrigerate overnight.
- Before serving, spoon out blueberry preserves over cheesecake.
Nutrition
- Calcium: 149mg
- Calories: 651kcal
- Carbohydrates: 47g
- Cholesterol: 259mg
- Fat: 48g
- Fiber: 1g
- Iron: 1mg
- Potassium: 230mg
- Protein: 11g
- Saturated Fat: 26g
- Sodium: 487mg
- Sugar: 39g
- Vitamin A: 1860IU
- Vitamin C: 1mg
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