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Decadent Blueberry Cheesecake

blueberry cheesecake

A creamy, luscious cheesecake topped with vibrant blueberry sauce, perfect for any occasion. This homemade dessert is easy to make and guaranteed to impress.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (75g) granulated sugar
  • ½ cup (115g) unsalted butter, melted
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120ml) sour cream
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (300g) fresh blueberries (or frozen)
  • ⅓ cup (75g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (8g) cornstarch mixed with 2 tbsp (30ml) water

Instructions

  1. Preheat your oven to 325°F (163°C). Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix until it resembles wet sand. Press the mixture firmly into the bottom of your springform pan. Bake for 10 minutes, then set aside to cool.
  2. In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until creamy. Beat in the eggs one at a time, followed by the vanilla extract, sour cream, and flour. Avoid overmixing—it can lead to cracks.
  3. Pour the filling over the cooled crust. Smooth out the top with a spatula. Place the springform pan on a baking sheet and bake for 55-60 minutes. The edges should be set, but the center will jiggle slightly.
  4. Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for an hour, then transfer it to the fridge for at least 4 hours (overnight is best).
  5. In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices. Stir in the cornstarch mixture and simmer until thickened. Cool completely before pouring over the chilled cheesecake.

Notes

For best results, use full-fat cream cheese and fresh blueberries when in season. If cracks appear, the blueberry topping will cover them beautifully. A water bath can help prevent cracks during baking.

Nutrition

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