Indulgent Huckleberry Cheesecake

If you ask me, huckleberry cheesecake is a Northwest treasure.

This creamy dessert brings together the classic richness of New York style cheesecake with wild huckleberries that grow in our local mountains. The sweet-tart berries add bursts of flavor against the smooth, vanilla-scented filling.

It sits on a buttery graham cracker crust that’s just the right thickness, and the purple swirls of huckleberry sauce make each slice look like it belongs in a bakery window. A touch of lemon zest in the filling helps balance all the sweetness.

It’s a homey dessert that feels special enough for celebrations but simple enough for Sunday dinner with the family.

What Kind of Huckleberries Should I Use?

Wild huckleberries are your best bet for this cheesecake, though they can be tricky to find unless you live in the Pacific Northwest or mountain regions where they grow naturally. Fresh huckleberries are ideal when in season (usually late summer to early fall), but frozen ones work just as well in this recipe since they’ll be cooked down into a sauce anyway. If you’re having trouble finding huckleberries, you can substitute with wild blueberries – they’re actually cousins to huckleberries and have a similar sweet-tart flavor profile. Just make sure if you’re using frozen huckleberries to keep them frozen until you’re ready to use them, as they can get mushy when thawed.

Options for Substitutions

Can’t find all the ingredients? Here are some helpful swaps you can try:

• Huckleberries: Since huckleberries can be hard to find, you can use blueberries as the closest substitute. Wild blueberries work especially well since they have a similar tart-sweet flavor profile. You can also try blackberries or a mix of berries.
• Graham crackers: For the crust, you can swap graham crackers with digestive biscuits, vanilla wafers, or even crushed gingersnaps for a spicier twist. Use the same amount as called for in the recipe.
• Sour cream: Full-fat Greek yogurt makes a great substitute for sour cream – just use the same amount. The texture will be similar, though slightly tangier.
• Cream cheese: This is a must-have ingredient that shouldn’t be substituted for the best results. Make sure it’s full-fat cream cheese for the right texture and flavor.
• Cornflour: You can use regular cornstarch instead of cornflour (they’re the same thing), or substitute with 4 tablespoons of all-purpose flour for the berry topping.

Watch Out for These Mistakes While Baking

The biggest challenge when making cheesecake is preventing cracks, which often happen when ingredients aren’t at room temperature – make sure to take your cream cheese, eggs, and sour cream out of the fridge at least 2 hours before starting. Another common mistake is overmixing the batter after adding the eggs, which incorporates too much air and can lead to cracks – mix just until the eggs are combined, no more. The water bath is crucial for even baking, but many bakers skip wrapping their springform pan properly with foil, leading to a soggy crust; use heavy-duty foil and wrap it up the sides at least three times to ensure no water seeps in. For the perfect texture, resist the urge to open the oven door while baking, and when it’s done, turn off the oven and let the cheesecake cool gradually inside for an hour before removing it – this prevents the dreaded crack in the middle.

What to Serve With Huckleberry Cheesecake?

This rich and creamy cheesecake pairs wonderfully with a hot cup of coffee or tea – I especially love it with a dark roast coffee that can stand up to the sweet, tangy flavors. If you’re serving this for a special occasion, try adding a dollop of fresh whipped cream on the side and maybe a few extra fresh huckleberries for garnish. For those who like their desserts with a bit of contrast, a scoop of lemon sorbet on the side helps cut through the richness of the cheesecake while complementing the berry flavors. Keep in mind that this cheesecake is pretty filling on its own, so small portions with simple accompaniments work best!

Storage Instructions

Keep Fresh: Your huckleberry cheesecake will stay fresh in the refrigerator for up to 5 days when stored in an airtight container. The graham cracker crust might soften slightly over time, but the flavor will still be wonderful. I like to place it in the back of the fridge where it’s coldest.

Freeze: This cheesecake freezes really well for up to 3 months! First, let it cool completely, then wrap it tightly in plastic wrap and follow with a layer of aluminum foil. You can freeze it whole or cut it into individual slices – perfect for when you need a quick dessert fix!

Thaw & Serve: When you’re ready to enjoy your frozen cheesecake, transfer it to the refrigerator and let it thaw overnight. The huckleberry topping might release a bit of liquid as it thaws, but you can easily drain this off or stir it back in. For the best texture and flavor, let it sit at room temperature for about 30 minutes before serving.

Preparation Time	30-45 minutes
Cooking Time	90-100 minutes
Total Time	8-9 hours (including cooling and refrigeration time)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 50-60 g
• Fat: 210-230 g
• Carbohydrates: 400-450 g

Ingredients

• 1 1/2 cups crushed graham crackers (about 12 full sheets)
• 1/3 cup granulated sugar
• 6 tablespoons butter, unsalted
• 1/8 teaspoon salt
• 32 ounces cream cheese (4 blocks of 8 ounces each), softened
• 1 3/4 cups sugar
• 3 tablespoons all-purpose flour
• 4 teaspoons vanilla extract
• 2 teaspoons fresh lemon juice
• 4 eggs (at room temperature)
• 2 egg yolks
• 1/2 cup sour cream (at room temperature)
• 1 cup huckleberries (roughly 5 ounces)
• 2 cups huckleberries (approximately 10 ounces)
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 2 tablespoons cornflour

Step 1: Prepare the Graham Cracker Crust

Start by pulsing graham crackers in a food processor to create fine crumbs.

Alternatively, place the crackers in a zip-top bag and crush them with a rolling pin.

Transfer the graham cracker crumbs to a medium bowl and add sugar, melted butter, and a pinch of salt.

Mix until fully combined.

Step 2: Assemble and Bake the Crust

Wrap the outside of a springform pan with a double layer of heavy-duty aluminum foil.

Press the crumb mixture into the bottom and sides of the pan using a flat-bottomed measuring cup or glass.

Bake at 375°F (190°C) for 8 minutes.

Remove from the oven and reduce the oven temperature to 325° (165°C).

If the crust has crumbled, use the measuring cup to press it back against the sides while it’s still warm.

Step 3: Prepare the Cheesecake Filling

Using an electric mixer, beat the cream cheese for 1 minute.

Add sugar and continue beating for 3 minutes, scraping the sides and bottom of the bowl as needed.

Add flour and mix until incorporated.

Then, add vanilla and lemon juice, beating on low speed until combined.

Add the eggs and egg yolks one at a time, beating on low speed between each addition and scraping the bowl before adding the next egg.

Mix in sour cream on low speed, and then gently fold in 1 cup of huckleberries.

Step 4: Bake the Cheesecake

Pour the cheesecake batter over the graham cracker crust, smoothing the top with a spoon or spatula.

Place the cheesecake in a roasting pan.

In a large stock pan or tea kettle, bring several cups of water to a boil.

Pour the boiling water into the roasting pan until it reaches 1 inch up the sides.

Bake the cheesecake at 325°F (165°C) for 90-100 minutes, or until the edges are slightly puffed and golden brown, while the middle remains jiggly.

Turn the oven off and crack the door open, allowing the cheesecake to cool for 1 hour without moving it.

Step 5: Cool and Chill the Cheesecake

Remove the cheesecake from the oven and discard the foil.

Run a knife around the edge of the pan to prevent sticking.

Cover the top of the cheesecake with plastic wrap and transfer it to the refrigerator for at least 8 hours or overnight to set completely.

Step 6: Prepare the Huckleberry Topping

In a medium saucepan over medium heat, combine huckleberries, sugar, and water.

Bring to a boil, then reduce the heat and simmer for 10 minutes.

In a small bowl, create a slurry by mixing cornstarch and lemon juice until smooth.

Stir the cornstarch slurry into the huckleberries and cook for an additional 1-2 minutes, until thickened.

Remove from heat and allow to cool to room temperature.

Step 7: Assemble and Serve the Cheesecake

When ready to serve, remove the outer ring from the springform pan.

Pour the cooled huckleberry topping over the top of the cheesecake.

Slice, serve, and enjoy your delicious huckleberry cheesecake!