Comments on: Blueberry Cheesecake

By: Sam Merritt

Sam Merritt — Mon, 13 Jul 2026 15:30:46 +0000

In reply to Shoshie Rabi. Hi Shoshie! I would not recommend whipped cream cheese here. Your cheesecake likely won't turn out quite the same. I'm not sure how that would bake or set up. :(

By: Shoshie Rabi

Shoshie Rabi — Mon, 13 Jul 2026 02:44:42 +0000

Hi! I am so excited to try this recipe! It looks delicious! Can I use regular whipped cream cheese, whats the difference? Thanks!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 08 May 2026 14:08:43 +0000

In reply to Lori. Hi Lori! This recipe will probably make too much batter for a pie pan; you may need to do a half batch. The bake time will likely be shorter as well.

By: Lori

Lori — Fri, 08 May 2026 13:14:34 +0000

Could this recipe be made in a pie pan? And if so, would it change the baking time?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 07 May 2026 15:48:33 +0000

In reply to Bob Crawford. Did your sauce reach a jammy consistency on the stovetop? It sounds like it may have needed to cook for a few more minutes; Sam demonstrates this in her video, if you need a clearer visual. We're so happy you still enjoyed the recipe regardless!

By: Bob Crawford

Bob Crawford — Wed, 06 May 2026 13:14:13 +0000

Love this cheesecake. My only disappointment was the topping. It did not get as thick as I had hoped. How long does it need to cook and at what temperature (medium low is a little vague). I ended up taking quite a bit of the liquid out after I cooled it in the refrigerator. Any tips would be appreciated. The cake was easy and delicious.

By: Sam Merritt

Sam Merritt — Mon, 09 Mar 2026 18:06:55 +0000

In reply to Tatiana. I'm so sorry to hear this happened, Tatiana! It definitely sounds like it was under-baked. You can see the video for how to test if the cheesecake is done. :)

By: Tatiana

Tatiana — Sat, 07 Mar 2026 22:12:59 +0000

Hi! The cheesecake tasted amazing after I left it in the fridge overnight. I followed the recipe and baked it for 47 minutes, and it came out the same as in the video.

The problem is that after I took the cheesecake out of the fridge to cut it, the cake wasn’t as firm and it was kind of soft. When I poked a knife through the cake it was like “raw” but it was still edible.

Is it supposed to be like this? Please let me know!

By: Sam Merritt

Sam Merritt — Sun, 28 Dec 2025 02:44:26 +0000

In reply to Ladyjlaird. I hope you love the cheesecake! The spring form pan is probably just leaking a little bit of the butter. It will make a mess in your oven, but won't cause any issues with the cheesecake. :)

By: Ladyjlaird

Ladyjlaird — Sat, 27 Dec 2025 04:25:10 +0000

Hello! Making this cheesecake as we speak. Quick question! I have some liquid coming out of the bottom of my spring form pan as it cooks. Is that ok? I’ve never had this issue before. Don’t know if it’s from my blueberries or something. I hope it will still work out! So far it’s been a blast to make and super delicious

By: Noreen

Noreen — Wed, 26 Nov 2025 06:16:14 +0000

I added 1/4 tsp lemon zest and caviar from a large vanilla bean to my batter. I ended up using Fage yogurt instead of sour cream as suggested. It looks and smells mouthwatering delicious. It will be a festive treat to take to our friends house for Thanksgiving. Thank you Sam! 🙂 Happy Holidays!

By: Sam Merritt

Sam Merritt — Thu, 07 Aug 2025 13:52:00 +0000

In reply to Diana. I'm so glad everyone enjoyed it so much, Diana! :)

By: Diana

Diana — Wed, 06 Aug 2025 16:23:02 +0000

I have made this twice now and making another this weekend. My family fought over the last piece. This is the best cheesecake I’ve ever made or tasted. It’s going to be a regular in our summer rotation. Thanks Sam!!

By: Sam Merritt

Sam Merritt — Mon, 07 Jul 2025 14:18:06 +0000

In reply to Lora Albrecht. Hi Lora! I haven't personally frozen it. I think it could work. It may be a little wet when thawing due to the topping but I think it should work. :)

By: Lora Albrecht

Lora Albrecht — Sat, 05 Jul 2025 18:09:10 +0000

Hello!

I made this recipe and it was just divine! Question: can this be frozen?

By: Sam Merritt

Sam Merritt — Wed, 18 Jun 2025 14:32:47 +0000

In reply to Tess Ditommaso. I'm so glad it was such a hit! Was the cake fully cooled before adding the topping? Sounds like you made out pretty well in the deal! :)

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 16 Jun 2025 17:53:30 +0000

In reply to Carmen Garced-Martinez. We are so happy it was a hit, Carmen!

By: Carmen Garced-Martinez

Carmen Garced-Martinez — Sat, 14 Jun 2025 04:17:21 +0000

This was the best recipe ever, I always make Cheesecakes but first time making a Blueberry one, was told it was the best cheesecake they ever ate, your recipes are amazing thank you

By: Tess Ditommaso

Tess Ditommaso — Fri, 13 Jun 2025 23:31:10 +0000

I followed your easy recipe to the letter and it was a HUGE success at my husband's work place. The cake was consumed within minutes. The only issue was it was kinda drooping under the weight of the berries between slices. It was super light and fluffy and delectable. I tried very hard to not OVER mix it in my stand mixer and I wonder if I UNDER mixed it instead. Would mixing it a little more cause it to be denser? If the guys hadn't scarfed it down in one sitting and there was any to put away it would have not held up under the weight of the berries. But MAN did I get a lot of compliments and actually got paid $50 for it! And a strawberry one ordered for next week

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 11 Jun 2025 17:57:02 +0000

In reply to Deeanne Kathryn Bilderback. Thanks for giving it a try, Deeanne!

By: Deeanne Kathryn Bilderback

Deeanne Kathryn Bilderback — Mon, 09 Jun 2025 20:33:15 +0000

Best recipe ever!

By: Sam

Sam — Fri, 16 May 2025 16:18:59 +0000

In reply to Brian White. I'm so glad you enjoyed it so much, Brian! :)

By: Brian White

Brian White — Fri, 16 May 2025 15:40:54 +0000

In reply to Emily @ Sugar Spun Run. This recipe is delicious. literally no fail. just follow the directions. Everyone who has tasted this at my home is utterly amazed. And you made it soooo easy. Thank you!!

By: Sam

Sam — Thu, 15 May 2025 20:24:14 +0000

In reply to Misty. I'm so glad you enjoyed it so much, Misty! :)

By: Misty

Misty — Thu, 15 May 2025 19:44:37 +0000

This cheesecake was delicious!