Creamy Blueberry Cheesecake (Printable)

Rich and velvety cheesecake with luscious blueberry compote on a buttery graham cracker crust

# What you'll need:

→ Crust Components

01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt

→ 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

→ 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

# Directions:

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.
05 - Bake in the preheated oven for 50-60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
06 - Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
07 - 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.
08 - 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 blueberry topping strikes that perfect balance between tart and sweet, cutting through all that rich creaminess
  • This recipe somehow manages to be foolproof enough for first timers but impressive enough for special occasions
02 -
  • Overmixing after adding eggs introduces air bubbles that can cause cracking, so mix until just combined
  • The center should still jiggly when you pull it out, or it will be dry and crumbly once fully chilled
03 -
  • Run a knife under hot water between slices for perfectly clean cuts
  • Room temperature ingredients are the difference between good and great cheesecake

Return