Blueberry Cheesecake

My blueberry cheesecake recipe is the perfect dessert for your next gathering. With a buttery graham cracker crust, creamy, dreamy filling, and glossy blueberry sauce, your guests will be going back for more!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 15

Cooling Time 5

Total Time 6 45

Servings servings

Calories 558kcal

Author John Kanell

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.

Video

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.

Nutrition