Martha Stewart Baked Cheesecake with Blueberry Topping Recipe​

This easy Martha Stewart baked cheesecake is a creamy, delightful treat, perfect for any occasion. With its simple steps and common ingredients, this decadent dessert features a luscious blueberry topping that promises to impress. Ideal for a quick yet luxurious dessert, enjoy how this recipe elevates your everyday meals.

Recipe Ingredients

Crust:

• 120g / 1 cup all-purpose flour (plain flour)
• 50g / ¼ cup sugar
• 1/8 teaspoon salt
• 115g / ½ cup / 1 stick unsalted butter, chilled and diced

Filling:

• 900g / 4 x 8 oz packages cream cheese, room temperature
• 350g / 1¾ cups sugar
• 5 large eggs
• 2 large egg yolks
• 80ml / 1/3 cup whipping cream (double cream)
• 30g / ¼ cup all-purpose flour (plain flour)

Blueberry Topping:

• 450g / 3 cups fresh blueberries
• 150g / ¾ cup sugar
• 30g / 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch

How To Make Baked Cheesecake with Blueberry Topping

1. Preheat the oven: Preheat the oven to 190°C / 375°F. Wrap a 9-inch (23cm) springform pan with 3 layers of foil to prevent leaks.
2. Make the crust: In a food processor, blend flour, sugar, and salt. Add butter and pulse until the mixture clumps together.
3. Press and bake: Press the dough into the bottom of the prepared pan. Bake for 25 minutes until golden. Reduce the oven temperature to 175°C / 350°F.
4. Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition, followed by the yolks. Mix in cream and flour until smooth.
5. Prepare the water bath: Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
6. Bake the cheesecake: Bake for 1 hour 35 minutes until the edges are set, but the center slightly jiggles when shaken.
7. Cool and chill: Remove from the water bath and let cool slightly. Cover and refrigerate overnight or up to 2 days.
8. Make the blueberry topping: In a saucepan over medium-high heat, combine all ingredients. Simmer for about 4 minutes until the berries break down.
9. Cool and store: Let the topping cool, then refrigerate in a covered container for up to 3 days.
10. Serve: Spoon the blueberry topping over the chilled cheesecake and serve cold.

Recipe Tips:

• Ensure Cream Cheese is at Room Temperature: Start with room-temperature cream cheese to get a smooth, lump-free filling.
• Water Bath Is Crucial: Use a water bath while baking to keep the oven moisture high and prevent the top of the cheesecake from cracking.
• Don’t Overmix After Adding Eggs: Mix gently after adding eggs to avoid incorporating too much air, which could cause the cheesecake to rise and fall and crack.
• Cool Gradually: After baking, let the cheesecake cool in the oven with the door slightly open to prevent sudden temperature changes that can create cracks.
• Chill Before Serving: Refrigerate the cheesecake for at least 8 hours, ideally overnight, to set perfectly and enhance flavors.

How To Store Leftovers?

• Refrigerate: First, allow the leftover Baked Cheesecake with Blueberry Topping to cool to room temperature. Once cooled, cover the cheesecake and place it in the fridge. It can be stored this way for up to 4 days.
• Freeze: This cheesecake can be frozen without the topping for up to 2 months. Wrap it tightly in plastic wrap and then in foil. To enjoy, thaw in the fridge overnight before adding fresh topping.

Nutrition Facts

Serving Size: 1 slice (1/16 of cheesecake)

• Calories: 560
• Total Fat: 34g
• Saturated Fat: 20g
• Cholesterol: 155mg
• Sodium: 600mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 43g
• Protein: 8g

Check out More Recipes:

• Martha Stewart​ Hummingbird Cake
• Martha Stewart Cheesecake New York​
• Martha Stewart Fudge Recipe​
• Martha Stewart German Chocolate Cake​