Blueberry Mirror Glaze Cheesecake Recipe

Blueberry Mirror Glaze Cheesecake

A stunning, professional-grade dessert featuring a creamy lemon-infused cheesecake topped with a vibrant, high-gloss blueberry mirror glaze.

1. Graham Cracker Crust

1 ½ cups (150g) Graham cracker crumbs

¼ cup (50g) Granulated sugar

6 tbsp (85g) Unsalted butter, melted

Pinch of salt

Instructions

Prep: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.

Mix: Combine crumbs, sugar, salt, and melted butter until it resembles wet sand.

Press: Firmly press the mixture into the bottom of the pan.

Bake: Bake for 8–10 minutes. Let cool completely.

2. Lemon-Blueberry Cheesecake

32 oz (900g) Cream cheese, room temperature

1 cup (200g) Granulated sugar

1 cup (240g) Sour cream, room temperature

1 tsp Vanilla extract

1 tbsp Lemon zest + 1 tbsp Lemon juice

4 Large eggs, room temperature

½ cup Blueberry purée (strained)

Instructions

Creaming: Beat cream cheese and sugar until smooth. Do not over-airate.

Combine: Mix in sour cream, vanilla, lemon juice, and zest.

Eggs: Add eggs one at a time on low speed just until combined.

Swirl (Optional): Fold in the blueberry purée for a marble effect, or mix thoroughly for a solid purple hue.

Water Bath: Wrap the pan in foil. Place in a roasting pan filled with 1 inch of hot water.

Bake: Bake at 325°F (160°C) for 60–70 minutes until the edges are set but the center jiggles slightly.

Cool: Turn off oven, crack the door, and let sit for 1 hour. Refrigerate for at least 6 hours (preferably overnight). The cheesecake must be ice-cold before glazing.

3. Blueberry Mirror Glaze

¾ cup Blueberry juice (strained purée)

¾ cup (150g) Granulated sugar

½ cup (120ml) Sweetened condensed milk

1 ½ cups (250g) White chocolate chips (high quality)

1 tbsp (10g) Powdered gelatin

¼ cup Cold water

Instructions

Bloom: Sprinkle gelatin over cold water; let sit for 5 minutes.

Boil: In a saucepan, combine blueberry juice, sugar, and condensed milk. Bring to a light boil, then remove from heat.

Dissolve: Stir in the bloomed gelatin until dissolved.

Emulsify: Pour hot liquid over white chocolate chips. Let sit for 2 minutes, then whisk (or use an immersion blender) until perfectly smooth.

Strain: Pass through a fine-mesh sieve to remove air bubbles.

The Temperature Rule: Let the glaze cool to 90°F–94°F (32°C–34°C). This is critical—if it's too hot, it melts the cake; too cold, it won't run.

4. Assembly

Setup: Place the chilled cheesecake on a slender pedestal or an inverted bowl over a baking sheet (to catch drips).

Pour: Start from the center and pour the glaze in a circular motion, ensuring it flows over the edges.

Set: Let the glaze set for 15 minutes before transferring to a serving plate.

Garnish: Decorate with fresh blueberries and mint leaves.

Pro-Tips

Air Bubbles: If you see bubbles in the glaze, lightly tap the container on the counter or use a toothpick to pop them before pouring.

Clean Slices: Dip your knife in hot water and wipe it clean between every single cut for professional-looking slices.