Creamy Blueberry Cheesecake (Printable)
A rich, velvety dessert layered with luscious blueberry compote on a buttery graham cracker crust—perfect for celebrations or indulgent treats.
# What You Need:
→ For the Crust
01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt
→ For the Cheesecake Filling
05 - 32 oz cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream
09 - 1 tsp vanilla extract
10 - 2 tbsp all-purpose flour
→ For the Blueberry Topping
11 - 2 cups fresh or frozen blueberries
12 - 1/3 cup granulated sugar
13 - 2 tbsp lemon juice
14 - 1 tbsp cornstarch mixed with 2 tbsp water
# How To Make It:
01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Mix in sour cream, vanilla extract, and flour until just combined. Do not overmix.
04 - Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles. Bake in the preheated oven for 50–60 minutes, or until the center is just set but still slightly jiggly.
05 - Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
06 - In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5 minutes, stirring gently, until blueberries release their juices. Add the cornstarch slurry and cook for 1–2 minutes, until thickened. Remove from heat and let cool.
07 - Spread the cooled blueberry topping over the chilled cheesecake. Release the cheesecake from the pan and transfer to a serving plate. Slice and serve chilled.
# Expert Suggestions:
01 -
- The contrast between the tangy blueberry compote and silky smooth cheesecake creates that perfect bite that keeps people coming back for seconds
- This recipe has gotten me through countless celebrations and never once failed to impress even the pickiest eaters
02 -
- Room temperature ingredients are nonnegotiable for achieving that silky smooth texture without overmixing the batter
- The jiggly center is actually a good sign when you pull it from the oven because it continues cooking as it cools
03 -
- Add a tablespoon of lemon zest to the filling if you want to brighten the flavor and cut through the richness
- For the smoothest blueberry topping, press about half the berries through a sieve after cooking and mix the puree back in with the whole berries