Nova Scotia Blueberry Cream Cake
Nova Scotia Blueberry Cream Cake is a lovely dessert that celebrates the delightful taste of blueberries. It combines a smooth cheesecake filling with a delicious blueberry swirl, all sitting atop a crunchy graham cracker crust. This cake is perfect for any occasion, whether it’s a family gathering, a birthday party, or just a treat for yourself.
Why Make This Recipe
Making Nova Scotia Blueberry Cream Cake will give you a chance to impress your friends and family with a beautiful dessert. The creamy texture, coupled with the sweet and tart blueberries, makes this cake a hit at gatherings. Plus, it is simple to prepare, so you don’t need to be a baking expert to create something special.
How to Make Nova Scotia Blueberry Cream Cake
Ingredients
- 1 1⁄2 cups graham cracker crumbs
- 1⁄4 cup granulated sugar
- 1/2 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1⁄2 cup sour cream
- 1 1⁄2 cups fresh or frozen blueberries
- 1⁄4 cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp lemon juice
- 1 cup fresh blueberries (for garnish)
- 1⁄2 cup heavy whipping cream (optional, for serving)
Directions
Step 1: Prepare the Crust
Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool.
Step 2: Make the Blueberry Swirl
In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring until thickened (about 5 minutes). Stir in lemon juice, then remove and let cool.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Mix in vanilla extract and sour cream until combined.
Step 4: Assemble the Cake
Pour half of the cheesecake batter over the cooled crust. Spoon half of the blueberry swirl on top and swirl gently with a knife. Add the remaining cheesecake batter and repeat with the remaining swirl. Use a knife to create a marbled effect.
Step 5: Bake
Bake at 325°F (163°C) for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cake cool inside with the door slightly open. Once cooled, refrigerate for at least 4 hours or overnight.
Step 6: Garnish and Serve
Before serving, top with fresh blueberries. Optionally whip the heavy cream and add a dollop to each slice. Enjoy!
How to Serve Nova Scotia Blueberry Cream Cake
Serve the cheesecake slices chilled, topped with fresh blueberries and a dollop of whipped cream if desired. It pairs wonderfully with a cup of coffee or tea.
How to Store Nova Scotia Blueberry Cream Cake
Store any leftover cake in the refrigerator. Wrap it in plastic wrap or keep it in an airtight container to keep it fresh. It should last for about 3-4 days.
Tips to Make Nova Scotia Blueberry Cream Cake
- Make sure the cream cheese is softened for easy mixing.
- Don’t overbake the cheesecake; it should have a slight jiggle in the center.
- Using fresh blueberries will give a burst of flavor, but frozen blueberries are a great alternative.
Variation
You can try using other berries, like raspberries or strawberries, for different flavors. You can also add lemon zest to the cheesecake mixture for extra freshness.
FAQs
Q1: Can I make this cake a day in advance?
Yes, it’s a great idea to make this cake a day ahead. This allows the flavors to meld and makes it even more delicious.
Q2: Can I freeze Nova Scotia Blueberry Cream Cake?
Yes, you can freeze it! Wrap it tightly in plastic wrap and aluminum foil. It can last in the freezer for about 2-3 months. Just thaw it in the refrigerator before serving.
Q3: What can I use instead of sour cream?
If you don’t have sour cream, you can use Greek yogurt as a substitute. It will provide a similar tangy flavor and creamy texture.
Now you have a wonderful recipe to try! Enjoy baking and sharing this delicious dessert.
