Introduction

This blueberry cheesecake is a delightful dessert that combines a creamy, smooth filling with a buttery graham cracker crust. Topped with a fresh blueberry sauce, it’s perfect for any occasion and sure to impress your guests.

A slice of cheesecake sits on a white plate with a decorative edge, showing three distinct layers: a bottom golden brown crumb crust, a thick middle creamy white layer with some blueberry bits inside, and a top layer full of glossy dark purple blueberries covered in a shiny red berry sauce that drips down the sides. A few blueberries are scattered near the plate, and the plate rests on a white marbled texture with a hint of a blue cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (302g) graham cracker crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream
1 1/2 tbsp vanilla extract
4 large eggs, room temperature
1 3/4 cups (260g) blueberries
1/2 cup + 1 tbsp (135ml) water, divided
1 1/2 tbsp cornstarch
6 tbsp (78g) sugar
2 tbsp fresh lemon juice
2 cups (277g) blueberries

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: In a small bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press the mixture into the bottom and up the sides of the springform pan.
Step 3: Bake the crust for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from the water bath from seeping in.
Step 4: Reduce the oven temperature to 300°F (148°C).
Step 5: In a large bowl, beat cream cheese, 1 cup sugar, and flour on low speed until smooth and fully combined. Scrape down the sides as needed.
Step 6: Add sour cream and vanilla extract, mixing on low speed until well incorporated.
Step 7: Add eggs one at a time, mixing slowly after each addition. Scrape down the bowl sides to ensure everything is evenly mixed.
Step 8: Gently fold in 1 3/4 cups blueberries into the batter.
Step 9: Pour the cheesecake batter evenly over the cooled crust in the springform pan.
Step 10: Place the springform pan inside a larger pan. Pour warm water in the larger pan until it reaches halfway up the sides of the springform pan, but below the foil edge.
Step 11: Bake for 1 hour 20 to 25 minutes. The center should be set but still slightly jiggly.
Step 12: Turn off the oven and keep the door closed for 30 minutes to allow the cheesecake to continue cooking gently.
Step 13: Crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking.
Step 14: Remove the cheesecake from the oven and water bath. Refrigerate until completely cooled.
Step 15: While cooling, prepare the blueberry sauce. Whisk 1 tablespoon water and cornstarch in a small bowl; set aside.
Step 16: In a medium saucepan, combine 6 tablespoons sugar, remaining 1/2 cup water, and lemon juice. Heat over medium, stirring until sugar dissolves.
Step 17: Add 2 cups blueberries to the saucepan. Cook until blueberries soften and release juice.
Step 18: Stir in the cornstarch mixture and cook until the sauce thickens enough to coat the back of a spoon. Remove from heat and refrigerate to cool.
Step 19: When ready to serve, remove the cheesecake from the springform pan and place it on a serving dish. Spoon the cooled blueberry sauce over the top and serve.

Tips & Variations

Use fresh or frozen blueberries depending on the season for the best flavor.
Room temperature ingredients help the batter mix smoothly and prevent lumps.
For a gluten-free version, use gluten-free graham crackers or substitute with crushed nuts for the crust.
Letting the cheesecake cool slowly in the oven minimizes cracks on the surface.
Add a splash of lemon zest to the batter for extra brightness.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. Keep the blueberry sauce in a separate container. To reheat, serve chilled or let it sit at room temperature for about 15 minutes for a creamier texture.

How to Serve

A round cheesecake with a thick, golden crumb crust forming the base and sides, topped with a shiny layer of dark purple blueberry glaze with whole blueberries embedded in it; some glaze drips down unevenly along the crust edges. Around the cheesecake on a white platter, a few fresh blueberries are scattered. The cake sits on a dark blue cloth, placed on a white marbled surface. In the background, a white bowl filled with blueberries and a glass jar of deep red-purple jam are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. Just keep it refrigerated and add the blueberry sauce right before serving for the best texture and flavor.

Why is the cheesecake water-bathed?

The water bath helps to bake the cheesecake evenly by providing moisture and gentle heat, which prevents cracking and keeps the texture smooth and creamy.