Transfer the blueberry cheesecake filling onto the slightly cooled cheesecake base and smooth out the top. Bake at 285ºF (140ºC) for about 50-60 minutes, or until the filling is very light golden brown around the edges, the edges are fully set, and the middle is still wobbly when you gently shake the baking pan. Transfer the crumbs into a 7-inch/18 cm spring-form pan and press down using the back of a flat measuring cup (or a spoon). Place in the freezer until the rest of the prep is done. Cream cheese layer: In a mixing bowl, combine the cream cheese, powdered sugar, blueberry jam and vanilla extract. Remove cake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight. The next day, remove the cake from the freezer and release the springform pan. Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours. Top with additional fresh blueberries before serving. Combine the blueberries and sweetener in a small blender cup and blend until mostly smooth. Drop by spoonfuls over the top of the cheesecake mixture. Gently swirl through the circles of blueberry with a knife to distribute, but don’t over mix. Bake the cheesecake bars at 350° F for 25 minutes, or until set. Breadtalk - BEC: Delicious Blueberry Cheesecake - See traveler reviews, 41 candid photos, and great deals for Bandung, Indonesia, at Tripadvisor. Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla. Beat in eggs, one at a time. Pour mixture into the crumb-lined pan. Dotdash Meredith Food Studios. Bake in the preheated oven until firm to the touch, about 1 hour. Place baked cheesecake in the refrigerator until thoroughly chilled, about 4 hours. BreadTalk: Yummy Blueberry Cheesecake - See 30 traveler reviews, 6 candid photos, and great deals for Makati, Philippines, at Tripadvisor. Step 1 Preheat oven to 325°. In a small food processor, blend blueberries until no large chunks remain. Step 2 In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice 8cbO4F.