Small batch classic vanilla cheesecake drizzled with a blueberry glaze. This blueberry glazed vanilla cheesecake is the perfect dessert.
It’s time for dessert!
Just one more day until National Cheesecake Day, and it is definitely worth celebrating.
Every year on this day, my friend Jen and I would meet up for dinner at Cheesecake Factory for their half off slices of cheesecake. We always go for the cheesecake, but we would order one appetizer to share and drinks. And I almost always order the new cheesecake flavor that they debut on National Cheesecake Day. If not, then my go to favorite is the fresh banana cheesecake.
But this year, things are a little different. We don’t have the luxury of going to Cheesecake Factory to dine in and enjoy our cheesecakes. So I thought that we could make a small batch at home.
Rich and creamy vanilla cheesecake with a graham cracker crust topped with a blueberry jam glaze. Fresh blueberries are cooked down with a little bit of water and sugar until it becomes jam like. It’s so delicious and so perfect for a summer dessert. This makes a small batch so it only makes about 5-6 slices depending on how you slice it.
Preheat the oven to 325F. Line a 9×5 inch loaf pan with parchment paper. It’s best if the parchment paper overhangs the long sides. If not, that’s okay too.
Place graham crackers into a food processor and pulse several times until they become crumbs. Or alternatively, you can place the graham crackers into a large ziploc bag and use a hammer or a rolling pin to crush the cookies until they become crumbs.
Place the crumbs into a bowl, and add melted butter and granulated sugar. Mix until all the crumbs appear moist. Transfer the crumbs into the parchment lined loaf pan and press the crumbs firmly to pack them in.
Bake the graham cracker crust for 20 minutes until they become slightly browner.
While the graham cracker crust is baking, beat together room temperature cream cheese and granulated sugar with a hand mixer until light and fluffy. Add an egg and vanilla extract, and mix until creamy and relatively smooth.
Spread the cheesecake batter over the graham cracker crust. Lower the temperature to 300F. Bake the cheesecake for about 30-40 minutes until the cheesecake becomes firm. Test the cheesecake with a toothpick. If the toothpick comes out clean, the cheesecake is done.
Set the cheesecake on the stovetop to cool near the oven heat to slowly cool down. Rapid changes in temperature can cause the cheesecake to crack. Once it’s cooled down completely, refrigerate the cheesecake for at least two to three hours.
Once ready to serve the cheesecake, cut them into 5-6 slices. You can either cut them into triangles or squares.
Serve the slices of cheesecake with the blueberry sauce.
To make the blueberry sauce, add fresh blueberries, granulated sugar, and water into a small pot. Cook for 5-7 minutes over medium heat until the blueberries have softened and start to burst. Allow the blueberries to cool for several minutes.
Drizzle the blueberry sauce over the vanilla cheesecake before serving.
Enjoy!
- 6 graham crackers
- 4 tablespoons melted butter
- 1 tablespoon granulated sugar
- 2 packages 8-oz cream cheese
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon water
- 1½ tablespoons sugar
- Fresh blueberries
- Mint
- Preheat the oven to 325F. Line a 9x5 inch loaf pan with parchment paper. It’s best if the parchment paper overhangs the long sides. If not, that’s okay too.
- Place graham crackers into a food processor and pulse several times until they become crumbs. Or alternatively, you can place the graham crackers into a large ziploc bag and use a hammer or a rolling pin to crush the cookies until they become crumbs.
- Place the crumbs into a bowl, and add melted butter and granulated sugar. Mix until all the crumbs appear moist. Transfer the crumbs into the parchment lined loaf pan and press the crumbs firmly to pack them in.
- Bake the graham cracker crust for 20 minutes until they become slightly browner.
- While the graham cracker crust is baking, beat together room temperature cream cheese and granulated sugar with a hand mixer until light and fluffy. Add an egg and vanilla extract, and mix until creamy and relatively smooth.
- Spread the cheesecake batter over the graham cracker crust. Lower the temperature to 300F. Bake the cheesecake for about 30-40 minutes until the cheesecake becomes firm. Test the cheesecake with a toothpick. If the toothpick comes out clean, the cheesecake is done.
- Set the cheesecake on the stovetop to cool near the oven heat to slowly cool down. Rapid changes in temperature can cause the cheesecake to crack. Once it’s cooled down completely, refrigerate the cheesecake for at least two to three hours.
- Once ready to serve the cheesecake, cut them into 5-6 slices. You can either cut them into triangles or squares.
- Serve the slices of cheesecake with the blueberry sauce.
- To make the blueberry sauce, add fresh blueberries, granulated sugar, and water into a small pot. Cook for 5-7 minutes over medium heat until the blueberries have softened and start to burst. Allow the blueberries to cool for several minutes.
- Drizzle the blueberry sauce over the vanilla cheesecake before serving.
And we just went blueberry picking this past weekend too!
Look yummy
This is such a beautiful cake and charming photography to match! I’d love to try this sometime!
Thank you! I hope you get the chance to try it!