Comments on: Gluten-Free Blueberry Cheesecake https://sweetsandthankyou.com/gluten-free-blueberry-cheesecake/ Easy Gluten-Free Baking Recipes Sun, 21 Dec 2025 17:35:00 +0000 hourly 1 By: Michael https://sweetsandthankyou.com/gluten-free-blueberry-cheesecake/#comment-40058 Sun, 21 Dec 2025 17:34:58 +0000 https://sweetsandthankyou.com/?p=134314#comment-40058 5 stars
This tastes incredible and the blueberry sauce is to die for! And it looks so elegant!

]]> By: Emily https://sweetsandthankyou.com/gluten-free-blueberry-cheesecake/#comment-40057 Sun, 21 Dec 2025 17:20:33 +0000 https://sweetsandthankyou.com/?p=134314#comment-40057 In reply to Suz.

Hi Suz! I’m sorry for the confusion. You want to reserve 1/3 of the blueberries (2/3 cup) total, then cook the remaining 2/3 of the blueberries (1 1/3 cup).

]]> By: Suz https://sweetsandthankyou.com/gluten-free-blueberry-cheesecake/#comment-40022 Sat, 20 Dec 2025 21:05:22 +0000 https://sweetsandthankyou.com/?p=134314#comment-40022 3 stars
The cheescake batter is excellent! However, I’m not understanding your instructions for the blueberry topping – the ingredient list calls for 2 cups of blueberries but the directions say to use 1 cup?

“Set aside 1/3 cup (4 ounces/113 grams) of the fresh blueberries for later.
Add the remaining 2/3 cup blueberries, the sugar, water, lemon juice, cornstarch, and a pinch of salt to a medium saucepan.”, which is only 1 cup total, not the 2 called for in the ingredient list.

I’m going try: withhold 2/3 cup berries, cook 1 1/3 cups berries, then fold in the 2/3 cup. Wish me luck!!

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