Blueberry Cheesecake

by

This Classic Baked Blueberry Cheesecake combines a buttery graham cracker crust with a velvety, rich cream cheese filling, topped with a sweet, glossy homemade blueberry compote.

Prep & Bake Time

  • Prep time: 25 minutes

  • Bake time: 55–60 minutes

  • Chilling time: 6 hours (or overnight)

  • Yield: 10 to 12 slices (9-inch springform pan)

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs (about 11–12 full sheets, finely crushed)

  • ¼ cup granulated sugar

  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz (3 blocks) full-fat cream cheese, room temperature

  • 1 cup granulated sugar

  • ¾ cup full-fat sour cream, room temperature

  • 1 teaspoon vanilla extract

  • 1 tablespoon fresh lemon juice

  • 3 large eggs, room temperature

Homemade Blueberry Topping

  • 2 ½ cups fresh or frozen blueberries

  • ⅓ cup granulated sugar

  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

  • 1 tablespoon fresh lemon juice

  • ¼ cup water

Step-by-Step Instructions

1. Prepare the Crust

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.

  2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

  3. Press the mixture firmly into the bottom and slightly up the sides of the pan using the bottom of a measuring cup.

  4. Bake for 10 minutes, then set aside to cool completely while making the filling.

2. Make the Creamy Filling

  1. In a large bowl, beat the room-temperature cream cheese and sugar on medium speed until completely smooth and creamy (about 2 minutes). Scrape down the sides of the bowl.

  2. Beat in the sour cream, vanilla extract, and lemon juice until combined.

  3. Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter.

    • Rule: Avoid overmixing once the eggs are added so you don’t incorporate excess air, which causes surface cracks.

3. Bake with a Water Bath

  1. Wrap the outside bottom and sides of your springform pan tightly with 2–3 layers of heavy-duty aluminum foil to prevent water from seeping in.

  2. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan.

  3. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

  4. Bake at 325°F for 55 to 65 minutes, or until the edges are set but the center still has a slight, gentle wobble when shaken softly.

4. Cool and Chill Slow

  1. Turn off the oven, crack the oven door open slightly, and let the cheesecake sit inside for 1 hour to cool gradually.

  2. Remove from the water bath, take off the foil, and let it cool completely to room temperature on a wire rack.

  3. Cover and refrigerate for at least 6 hours (preferably overnight) to set fully.

5. Make the Blueberry Topping

  1. In a small saucepan over medium heat, combine 2 cups of the blueberries, sugar, lemon juice, and ¼ cup water. Cook for 5 minutes until the berries burst and release their juices.

  2. Stir in the cornstarch slurry and let it simmer for 1 to 2 minutes until thickened and glossy.

  3. Remove from heat and fold in the remaining ½ cup of whole blueberries for texture. Let the topping cool completely before pouring it over the chilled cheesecake.

Leave a Comment