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A close-up of a blueberry cheesecake with a graham cracker crust, creamy filling, and topped with a glossy blueberry sauce and fresh blueberries. Fresh blueberries are scattered around the plate, with additional bowls of blueberries in the background.
Max Dennison

Blueberry Cheesecake

This rich and creamy blueberry cheesecake features a buttery graham cracker crust, smooth vanilla filling, and a glossy homemade blueberry topping. Perfect for holidays, birthdays, or weekend baking, this classic dessert is easy to make and guaranteed to impress with every slice.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling time 5 hours
Total Time 6 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American cuisine
Calories: 400
Ingredients Equipment Method

Ingredients
  

For the Crust:
  • 1 1/2 Cups Graham cracker crumbs
  • 1/4 Cup Granulated sugar
  • 1/2 Cup Unsalted butter, melted
For the Cheesecake Filling:
  • 4 8 oz Packages cream cheese, softened
  • 1 Cup Granulated sugar
  • 1 Tsp Vanilla extract
  • 4 Large eggs
  • 1/2 Cup Sour cream
  • 1/4 Cup All-purpose flour
For the Blueberry Topping:
  • 2 Cups Fresh or frozen blueberries
  • 1/2 Cup Granulated sugar
  • 1 Tbsp Lemon juice
  • 2 Tbsp Cornstarch mixed with two tbsp water

Equipment

  • Springform Pan: Essential for easy release of the cheesecake without damaging the crust or edges. A 9-inch nonstick version works best.
  • Electric Hand Mixer or Stand Mixer: Helps achieve a smooth, lump-free filling without overmixing, which prevents cracks.
  • Mixing Bowls: Multiple sizes are needed for preparing the crust, filling, and topping components.
  • Silicone Spatula: Ideal for scraping down the sides of the bowl and folding ingredients gently.
  • Measuring Cups and Spoons: Ensures accurate measurements of both wet and dry ingredients.
  • Parchment Paper: Helps prevent sticking and allows for cleaner removal from the pan base.
  • Roasting Pan: Used to create a water bath, which provides even heat and prevents cracking.
  • Aluminum Foil: Wraps the springform pan to protect it from leaks when using a water bath.
  • Saucepan: Used to cook down the blueberries into a compote for the topping.
  • Cooling Rack: Allows for even cooling and air circulation around the cheesecake.
  • Sharp Knife: For clean, precise slicing (run under hot water and wipe between cuts).
  • Cake Server: Helps lift perfect slices onto dessert plates without breaking the crust.

Method
 

  1. Prepare the Crust:
    Preheat your oven to 325°F (160°C).
    In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
    Press the mixture firmly into the bottom of a 9-inch springform pan.
    (Optional) Pre-bake the crust for 10 minutes for a crispier base. Let it cool while you prepare the filling.
  2. Make the Cheesecake Filling:
    In a large bowl, beat the softened cream cheese until smooth and creamy.
    Gradually add the sugar, beating until well combined.
    Mix in the vanilla extract and then add the eggs one at a time, beating well after each addition.
    Stir in the sour cream and flour until the mixture is smooth and free of lumps.
    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
  3. Bake the Cheesecake:
    Place the cheesecake in the oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly.
    Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. This helps prevent cracking.
    Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
  4. Prepare the Blueberry Topping:
    In a medium saucepan, combine the blueberries, sugar, and lemon juice.
    Cook over medium heat until the blueberries release their juices and the mixture starts to boil.
    Stir in the cornstarch mixture and cook for another 2-3 minutes, or until the topping thickens.
    Remove from heat and let it cool completely before spreading over the chilled cheesecake.