Description
A smooth and creamy blueberry cheesecake featuring a buttery graham cracker crust, rich cheesecake filling, and a tangy blueberry topping—perfect for dessert lovers.
Ingredients
- 1 ½ cups graham cracker crumbs (about 10 crackers)
- ¼ cup granulated sugar
- 5 Tbsp unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- 1 cup fresh or frozen blueberries
- 2 Tbsp water
- 2 Tbsp sugar (for topping)
- 1 tsp cornstarch
Instructions
- Preheat oven to 325 °F (163 °C). Grease a 9‑inch springform pan.
- Mix graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl until combined. Press into the bottom of the pan to form crust.
- Bake crust for 8 minutes, then let cool slightly while preparing filling.
- Beat softened cream cheese and ⅔ cup sugar until smooth, about 2 minutes.
- Add eggs one at a time, mixing well after each. Then beat in sour cream, vanilla extract, and lemon juice until silky.
- Pour filling over the crust in the pan, smoothing the top.
- Bake for 45–50 minutes, until edges are set but the center slightly jiggles.
- Turn off oven and leave cheesecake inside with door ajar for 1 hour to cool gradually.
- Remove from oven and chill covered in the fridge for at least 4 hours or overnight.
- For blueberry topping: combine blueberries, water, 2 Tbsp sugar, and cornstarch in a small saucepan. Cook over medium heat until thickened, stirring constantly (about 5 minutes). Cool slightly.
- Spread blueberry topping over chilled cheesecake before serving. Release springform and slice into 12 pieces.
Notes
- For a no‑bake topping alternative, simply scatter fresh blueberries right before serving.
- Add a teaspoon of lemon zest to the filling for extra brightness.
- Prevent cracking: bake in a water bath or use a pan of hot water under the springform pan.
- Let cream cheese soften to room temperature to avoid lumps.
- Store leftovers covered in refrigerator for up to 5 days.