My fresh blueberry cheesecake recipe might just be one of the smoothest, creamiest, and most delicious cheesecakes I have created in a very long time! The filling is light, fluffy, and rich in the best way. Tangy sour cream and tart lemon juice balance the sweetness of the fresh blueberries so well. And it bakes up perfectly without the need to fuss with a water bath!
While I love using fresh blueberries in this recipe, you can easily swap them for frozen blueberries if they’re out of season. You don’t even need to thaw the frozen berries beforehand! Do you have extra blueberries? Try my blueberry cobbler recipe, blueberry coffee cake recipe, and blueberry muffins recipe.
What You Need to Make This Recipe
Crust — I make a slightly modified version of my favorite graham cracker crust recipe for this cheesecake. You’ll need graham cracker crumbs, melted unsalted butter, and granulated sugar. You can either buy store-bought crumbs or crush 12 full sheets of graham crackers with a rolling pin or food processor.
Cream cheese — use full-fat blocks of cream cheese for the best flavor and creamiest texture, not the kind that comes in a tub. Be sure to set them out at room temperature for at least 2 hours to soften.
Sugar — granulated sugar sweetens both the cheesecake filling and the syrupy blueberry sauce.
Sour cream — if you don’t have sour cream, an equal amount of full-fat plain Greek yogurt can be substituted for similar flavor and texture. Or make your own homemade sour cream!
Eggs — eggs add richness and help set the filling for a firm cheesecake that is still smooth and creamy.
Flour — all-purpose flour helps bind the blueberry cheesecake batter and helps prevent it from cracking.
Vanilla — use good-quality store-bought or homemade vanilla extract.
Blueberries — you need fresh blueberries for the filling and the topping. If you don’t have good fresh berries available, see my tips below for using frozen blueberries.
Lemon juice — adds brightness and a bit of tartness to balance the sweetness of the blueberries.
Cornstarch slurry — a mixture of cornstarch and water thickens the blueberry sauce for the perfect jammy topping.
How to Make Blueberry Cheesecake
1. Make the graham cracker crust by combining the cracker crumbs, melted butter, and sugar.
2. Lightly spray the inside of a 9-inch springform pan with baking spray. Press the graham cracker mixture into the bottom and about 2-inches up sides of the prepared pan using a flat-bottomed glass. Refrigerate the crust while preparing the filling, or for a minimum of 30 minutes.
3. Preheat the oven to 325°F while you make the blueberry cheesecake batter. Position one oven rack in the lowest position and the other in the middle of the oven. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar on medium-high speed until smooth and fluffy. Add the sour cream and beat on medium speed until combined.
4. Add the eggs, one at a time, beating well after adding each one. Stop and scrape down the bowl a few times. Mix in the all-purpose flour and vanilla extract until smooth. Gently fold in the blueberries.
5. Pour the batter into the chilled crust, and spread the top into an even layer. Place a large ovenproof casserole dish on the bottom rack of the oven and fill it with boiling water. Place the blueberry cheesecake on the rack above the dish. Bake for 1 hour and 15 minutes or until the filling is set on the edges but still has some jiggle in the center. Let the cheesecake cool on a wire rack for one hour before transferring to the fridge. Refrigerate, uncovered, for at least 4 hours and up to 24 hours.
6. Shortly before you plan on serving the fresh blueberry cheese cake, prepare the blueberry topping. In a small saucepan, bring 1 ½ cups blueberries, the sugar, and lemon juice to a simmer over medium heat.
7. Cook, stirring often, until the blueberries break down and the sauce is syrupy. In a small bowl, whisk together the water and cornstarch to make a slurry. Stir it into the pan along with the remaining ½ cup blueberries. Cook, stirring constantly, until thickened and jammy. Remove the sauce from heat. Allow it to cool to room temperature.
8. Spoon the sauce over the top of the cheesecake before slicing.
Do You Need A Water Bath To Bake Cheesecake?
No, you do not need a water bath to bake cheesecake. Water baths are often touted as the only way to make a cheesecake with no cracks, but there are a few other tricks that work well too.
You can create a humid environment in your oven, which does help prevent cracks, without the fuss and possible mess of placing the pan directly in water. Simply place a roasting pan filled with boiling water on the rack beneath the cheesecake and it will steam during baking.
Why Did My Cheesecake Crack?
Since this blueberry cheesecake has a topping, I don’t worry too much about cracks, which only affect the look (not taste) of a cheesecake. The blueberry sauce will hide any flaws! However, a flawless cheesecake is always impressive. There are a few reasons why cheesecakes crack:
- If the batter is overmixed, too much air is introduced, and it will puff up in the oven and then collapse.
- If your oven runs hot, it can also cause the filling to puff up too much. A lower oven temperaturecooks the cheesecake filling slower so it won’t rapidly puff and then fall.
- Opening the oven door often to peek at the cheesecake while it bakes or within the first hour of cooling is a big culprit for cracked cheesecakes. Hot air from the oven will escape, and cold air will enter the oven, causing the cheesecake to fall and crack. Only open it to check for doneness near the end of the bake time. And do not open it at all once the oven is off and the cheesecake is cooling.
- Transferring the cheesecake directly from the oven to the refrigerator can cause cracks because of the drastic temperature change. Cool the cheesecake at room temperature first, then move it to the oven to chill completely.
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries to make blueberry cheesecake. There is no need to thaw them beforehand; you can use them frozen in both the filling and the sauce and add 5 or 10 minutes to the bake/cook time. Be aware that frozen blueberries may turn your cheesecake purple as they release their liquid. This won’t affect the flavor, but it’s just something to keep in mind!
Is It Possible To Use Fresh Raspberries Instead Of Blueberries?
Yes, you can use fresh raspberries instead of blueberries in this recipe. Blackberries will also work! Both of these berries contain similar amounts of moisture as blueberries and will bake up nicely. Keep in mind, though, they both break down more easily when cooked, so the topping will much softer and jam-like. I’d recommend stirring in a handful of fresh berries after it’s cooked if you want chunks of fruit. For another fresh berry recipe, follow my strawberry cheesecake recipe to use strawberries. (They are too juicy to substitute correctly in this recipe.)
Can I Use A 10 Inch Pan?
To make a slightly bigger blueberry cheesecake, you can use a 10-inch springform pan. The cheesecake will be thinner and will take a bit less time to bake. To check for doneness, make sure the edges of the cheesecake are set and firm and the middle has a slight wobble, but isn’t liquidy and wet.
Pro Tips for Making This Recipe
- Use room temperature ingredients. Bringing the eggs, cream cheese, and sour cream to room temperature will make it easier to mix them for a smooth batter. If any of these ingredients are cold, the filling can form lumps.
- Add lemon zest: For a more lemony flavor, add a teaspoon of lemon zest to the filling or the blueberry sauce.
- Get rid of air bubbles. When you pour the cheesecake batter into the pan, gently tap the pan on the counter to pop any air bubbles in the batter. This helps to prevent the filling from puffing up too much during baking and forming cracks.
- Serving ideas: If you don’t feel like making the blueberry sauce, you can serve the cheesecake plain, with store-bought jam, or decorated with whipped cream and fresh berries instead.
- If the top of the cheesecake starts to brown in the oven: Tent it with foil to prevent further browning.
- Blueberry sauce consistency: The sauce should be jammy, thick, and quite syrupy. It will thicken as it cools, so don’t rush to add more cornstarch slurry if it isn’t quite thick enough while you cook it.
Frequently Asked Questions
To store, cover and refrigerate leftover cheesecake for up to 4 days in an airtight container.
Yes, this baked blueberry cheesecake recipe is actually an ideal make-ahead dessert because it needs so much time to chill and set. I usually make mine a day in advance of when I plan to serve it to give it adequate time to set up properly in the refrigerator.
Leave it in the pan and cover it so it doesn’t dry out. Cheesecake is quite moist and can form condensation on plastic wrap or other coverings that will drip onto the cheesecake. To prevent this, you can lay a paper towel or tea towel over the top edge of the pan to catch any moisture, then cover it with foil or plastic wrap.
You can make and refrigerate the topping in a separate container and assemble it when ready to serve!
You can freeze the plain cheesecake (without topping) for up to 3 months by wrapping slices or the whole cheesecake in plastic wrap and storing in a freezer-safe airtight container. Thaw in the fridge for about 8 hours before serving. It’s better to make the blueberry sauce fresh as its texture may be affected with freezing and thawing out.
If you love this recipe try these out!
If you’ve tried this Blueberry Cheesecake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Blueberry Cheesecake
Video
Equipment
- 9″ Springform pan
- Stand mixer
- Baking dish
- Saucepan
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (180g)
- 5 tablespoons unsalted butter melted (70g)
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 2 (8-ounce/227g blocks) cream cheese room temperature
- ¾ cup granulated sugar (150g)
- ½ cup sour cream (120g)
- 3 large eggs room temperature
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- 1 cup blueberries (155g)
For the Blueberry Topping:
- 2 cups blueberries divided (300g)
- ½ cup granulated sugar (100g)
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 teaspoons cornstarch
Instructions
For the Crust:
- Lightly spray the inside of a 9-inch springform pan with baking spray.
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar. Press into the bottom and about 2-inches up sides of the prepared pan. Refrigerate while preparing the filling, or at least 30 minutes.
For the Cheesecake Filling:
- Preheat the oven to 325°F. Position one oven rack in the lowest position and the other oven rack in the middle of the oven.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and fluffy, about 2 to 3 minutes. Add the sour cream and beat on medium speed until combined, about 1 minute. Add the eggs, one at a time, beating well after each addition. Stop and scrape down the bowl a few times during mixing. Mix in the flour and vanilla until smooth, about 1 minute.
- Gently fold in the blueberries. Pour the batter into the chilled crust, spreading the top into an even layer.
- Place a large ovenproof casserole dish on the bottom rack of the oven. Fill the dish with boiling water. Place the cheesecake on the rack above the dish.
- Bake for 1 hour and 15 minutes or until the filling is set, begins to pull away from sides and the center is wobbly when gently shaken. Tent with foil if the top starts to brown during baking. Let cool on a wire rack, for 1 hour. Refrigerate, uncovered, for at least 4 and up to 24 hours.
For the Blueberry Topping:
- In a small saucepan, bring 1 1/2 cups of blueberries, sugar, and lemon juice to a simmer over medium heat. Cook, stirring often, until the blueberries breakdown and the sauce is syrupy, about 8 minutes.
- In a small bowl, whisk together the water and cornstarch. Stir it into the pan along with the remaining 1/2 cup blueberries. Cook, stirring constantly until thickened, about 2 minutes. Remove from heat, and let cool to room temperature, about 30 minutes.
- Spoon over the cooled cheesecake before slicing.
Notes
- Use room temperature ingredients. Bringing the eggs, cream cheese, and sour cream to room temperature will make it easier to mix them for a smooth batter. If any of these ingredients are cold, the filling can form lumps.
- Add lemon zest: For a more lemony flavor, add a teaspoon of lemon zest to the filling or the blueberry sauce.
- Get rid of air bubbles. When you pour the cheesecake batter into the pan, gently tap the pan on the counter to pop any air bubbles in the batter. This helps to prevent the filling from puffing up too much during baking and forming cracks.
- Serving ideas: If you don’t feel like making the blueberry sauce, you can serve the cheesecake plain, with store-bought jam, or decorated with whipped cream and fresh berries instead.
- If the top of the cheesecake starts to brown in the oven: Tent it with foil to prevent further browning.
- Blueberry sauce consistency: The sauce should be jammy, thick, and quite syrupy. It will thicken as it cools, so don’t rush to add more cornstarch slurry if it isn’t quite thick enough while you cook it.
K says
Excellent recipe! I received so many compliments at the potluck!
A note while baking – I ended up pulling my cheesecake out at the 60 minute mark instead of waiting the whole 75 minutes. The sides were looking well done and the centre had a very slight wobble, so I knew it was ready. Maybe my oven runs slightly warmer than usual.