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Blueberry Cheesecake

Blueberry Cheesecake Recipe

Paul, AI Chef
Indulge in this rich and creamy Blueberry Cheesecake with a buttery crust and luscious blueberry topping—perfect for any occasion!
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Prep Time 20 minutes
Cook Time 55 minutes
4 hours 45 minutes
Total Time 6 hours
Course Dessert
Cuisine American, Eastern European
Servings 12 slices
Calories 380 kcal

Ingredients
  

For the Graham Cracker Crust:

  • 1 ½ cups graham cracker crumbs about 10 full crackers
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted

Pro Tip: Press the crust firmly into the pan using the back of a spoon or a measuring cup for a compact base that holds up well.

For the Cheesecake Filling:

  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup sour cream adds a silky texture
  • 3 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 tbsp lemon zest for a bright, citrusy contrast

Pro Tip: Bring all ingredients to room temperature before mixing to ensure a smooth, lump-free cheesecake batter.

For the Blueberry Topping:

  • 2 cups fresh blueberries or frozen, thawed
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch to thicken the sauce
  • 2 tbsp water

Pro Tip: Simmer the blueberry sauce gently to enhance the natural sweetness and deep berry flavor without overcooking.

Instructions
 

Step 1: Prepare the Crust

  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  • In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
  • Press the mixture firmly into the bottom of the pan using the back of a spoon or a flat measuring cup.
  • Bake for 10 minutes, then set aside to cool while preparing the filling.
  • Pro Tip: Let the crust cool completely before adding the filling to prevent a soggy base.

Step 2: Make the Cheesecake Filling

  • In a large mixing bowl, beat softened cream cheese and sugar on medium speed until smooth and creamy.
  • Add sour cream, vanilla extract, and lemon zest, then mix until fully incorporated.
  • One at a time, add the eggs, mixing on low speed until just combined. Avoid overmixing, as this can create air bubbles and cause cracking.
  • Pro Tip: Scrape down the sides of the bowl frequently to ensure an even, lump-free batter.

Step 3: Bake the Cheesecake

  • Wrap the bottom of the springform pan with two layers of aluminum foil to prevent water from seeping in.
  • Pour the cheesecake batter over the crust and smooth the top with a spatula.
  • Place the pan into a larger roasting pan and fill it with about 1 inch of hot water to create a water bath.
  • Bake for 55–65 minutes, or until the edges are set and the center has a slight jiggle.
  • Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour before transferring it to the counter.
  • Pro Tip: A water bath ensures a silky texture and prevents cracks on the surface.

Step 4: Make the Blueberry Topping

  • In a saucepan over medium heat, combine blueberries, sugar, lemon juice, cornstarch, and water.
  • Cook while stirring for 5–7 minutes, until the sauce thickens and the blueberries soften.
  • Remove from heat and let it cool before spreading over the cheesecake.
  • Pro Tip: For an extra glossy finish, brush the blueberries with a little warmed apricot jam after cooling.

Step 5: Chill & Serve

  • Refrigerate the cheesecake for at least 6 hours (overnight is best) to allow the flavors to develop.
  • Once fully chilled, remove from the springform pan and slice with a warm knife for clean, professional-looking cuts.
  • Serve and enjoy every creamy, berry-filled bite!

Notes

Nutrition Information (Per Serving)
  • Calories: 380 kcal
  • Total Fat: 0.85 oz
  • Saturated Fat: 0.46 oz
  • Cholesterol: 0.0034 oz
  • Sodium: 0.0095 oz
  • Carbohydrates: 1.27 oz
  • Fiber: 0.035 oz
  • Sugar: 0.88 oz
  • Protein: 0.21 oz