Blueberry Cheesecake


Blueberry Cheesecake


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 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs

For the Blueberry Topping:

  • 2 cups fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon lemon juice


1. Prepare the Crust:

  • Preheat your oven to 325°F (163°C).
  • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
  • Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
  • Bake the crust in the preheated oven for 10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
  • Add the sugar and continue to beat until well combined.
  • Add the sour cream and vanilla extract, mixing until smooth.
  • Add the eggs, one at a time, beating on low speed after each addition until just combined. Do not overmix.
  • Pour the cheesecake filling over the cooled crust, spreading it evenly.

3. Bake the Cheesecake:

  • Place the springform pan in a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath (this helps prevent cracking).
  • Bake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly.
  • Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour to cool slowly.
  • Remove the cheesecake from the oven and water bath, then run a knife around the edge to loosen it from the pan. Let it cool to room temperature.

4. Prepare the Blueberry Topping:

  • In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice.
  • Cook over medium heat, stirring frequently, until the mixture comes to a boil and thickens (about 5-7 minutes).
  • Remove from heat and let the topping cool to room temperature.

5. Assemble the Cheesecake:

  • Once the cheesecake and blueberry topping have cooled, spread the blueberry topping evenly over the top of the cheesecake.
  • Refrigerate the assembled cheesecake for at least 4 hours, or overnight, to allow it to set completely.

6. Serve:

  • Remove the cheesecake from the springform pan and transfer it to a serving plate.
  • Slice and serve your delicious Blueberry Cheesecake, enjoying the creamy filling and fruity topping.

Enjoy your delightful Blueberry Cheesecake