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    Rustic Blueberry Cheesecake

    Rustic blueberry cheesecake with a chunky, buttery graham crust and sweet, creamy blueberry center topped with fresh, ripe blueberries. Make this a day before you plan to enjoy, for stress-free entertaining. This recipe includes gelatin to make the center firm and fluffy; to make it vegetarian-friendly substitute with cornstarch.
    Total Time6 hours 45 minutes
    Course: Dessert
    Cuisine: American
    Keyword: blueberry
    Servings: 8 servings


    • 1 8" x 3" round springform pan
    • Food processor
    • electric hand mixer


    • 9 oz graham crackers, about 2 cups
    • 1/2 cup salted butter, melted
    • 3 tsp gelatin powder, or substitute 5 tsp cornstarch.
    • 1/4 cup boiling water
    • 17 1/2 oz cream cheese, about 2 1/2 packages (Philadelphia brand)
    • 1/2 cup fine granulated sugar, also known as caster sugar If you don't have fine granulated, add the 1/2 cup granulated sugar and pulse in a dry food processor until you get the superfine texture.
    • 1 tsp vanilla paste. We prefer this for the speckles, you can substitute 1 tsp vanilla extract if you like.
    • 10 oz heavy whipping cream
    • 1 pint fresh blueberries
    • 1/2 cup powdered sugar
    • 1/2 tsp Sel Magique Classic Blend


    • Grease a 8" x 3" round springform pan. Add graham crackers to food processor, and pulse until mixture resembles fine breadcrumbs. Add butter. Process until just combined, a little chunky. Press mixture over base and up the side of prepared pan, about 3/8" thickness. Refrigerate for 20 minutes or until firm.
    • Sprinkle gelatin over boiling water in a small saucepan. Whisk with a fork until gelatin is dissolved. Set aside to cool for 15 minutes. If using cornstarch, boil 5 tbs water and whisk in cornstarch with a fork until cornstarch is dissolved and thickens, about 1-2 minutes. set aside.
    • Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in gelatin (or cornstarch) mixture until combined. Fold in whipped cream, then 1 cup blueberries. Pour mixture into prepared pan. Smooth top with a spatula. Sprinkle remaining blueberries over cheesecake. Cover, refrigerate overnight
    • Remove cheesecake from pan and transfer to a plate. Dust with powdered sugar and 1/2 tsp Sel Magique. Serve.


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