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Huckleberry Cheesecake Recipe

Indulge in the creamy delight of a huckleberry cheesecake, a dessert that blends the tartness of huckleberries with the richness of cream cheese. This recipe provides a smooth and flavorful cheesecake that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 9-inch springform pan
  • 1 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 (optional) food processor for huckleberry puree
  • 1 oven

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter Melted.
  • 2 cups cream cheese Softened.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup huckleberries Fresh or frozen, thawed if frozen.
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat the oven to 325°F (160°C).
  • In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated.
  • Press the crumb mixture evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
  • In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add the granulated sugar, continuing to mix until creamy.
  • Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice.
  • Gently fold in the huckleberries and flour until evenly combined, being careful not to crush the berries too much.
  • Pour the cheesecake mixture over the cooled crust and smooth the surface with a spatula.
  • Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned. A slight jiggle in the center is fine.
  • Once baked, turn off the oven and crack the oven door. Let the cheesecake cool in the oven for an hour to prevent cracking.
  • After it cools, remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For best flavor, use ripe huckleberries. If you can’t find huckleberries, blueberries or a berry mix can be substituted.
The cheesecake can be topped with additional huckleberries or a berry compote before serving.
If you prefer a sweeter cheesecake, feel free to adjust the sugar to your liking.