Introduction

This luscious blueberry cheesecake combines a crunchy graham cracker crust with a smooth, creamy filling dotted with fresh blueberries. Topped with a sweet homemade blueberry sauce, it’s a delightful dessert perfect for any occasion.

A slice of cheesecake sits on a white plate, showing three clear layers: a bottom light brown crumbly crust, a thick middle creamy pale yellow cheesecake with purple blueberry swirls inside, and a top layer fully covered with dark purple blueberry sauce and whole blueberries that shine with a syrupy texture. Around the plate, some fresh blueberries are scattered on a white marbled surface, and part of a white bowl with more blueberries is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups finely crushed graham crackers
10 tablespoons salted sweet cream butter (melted)
3 tablespoons granulated sugar
32 ounces cream cheese (softened)
1½ cups granulated sugar
¾ cup sour cream
3½ tablespoons cornstarch
2 teaspoons fresh lemon zest
4 large eggs (room temperature)
2 teaspoons pure vanilla extract
2¼ cups fresh blueberries (washed and dried)
3 tablespoons all-purpose flour
4 cups frozen blueberries
¾ cup granulated sugar (for topping)
2 teaspoons fresh lemon zest (for topping)
1 tablespoon cornstarch (for topping)
2 tablespoons cold water

Instructions

Step 1: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment paper circle and lightly spray the inside with nonstick spray. Set aside.
Step 2: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until crumbs are fully coated. Press the mixture evenly into the bottom and ¾ up the sides of the pan using a flat-bottomed glass or measuring cup.
Step 3: Bake the crust for 8 minutes, then let cool while making the filling. Lower the oven temperature to 325°F.
Step 4: Beat cream cheese, sugar, sour cream, and cornstarch with a mixer on medium-high for 1 to 1½ minutes until smooth.
Step 5: Reduce mixer speed to low, add lemon zest, then beat in eggs one at a time, mixing well after each addition.
Step 6: Mix in vanilla extract until combined.
Step 7: Toss fresh blueberries with flour to coat and gently fold into the filling. Pour the filling over the crust in the springform pan.
Step 8: Wrap the outside of the springform pan with two layers of aluminum foil.
Step 9: Place the springform pan in a large roaster pan. Pour hot water into the roaster until it reaches 1½ inches deep. Place on the middle rack of the oven.
Step 10: Bake for 1 hour and 40 minutes. Turn off the oven, crack the door open, and let the cheesecake sit inside for 20 minutes.
Step 11: Remove cheesecake and water bath from the oven. Allow to cool on a rack for 30 minutes, then refrigerate in the pan for 8 hours.
Step 12: Before serving, run a sharp knife around the edges to loosen the cheesecake, then carefully release the springform pan sides.
Step 13: Place a flat plate or cake board on top and invert the cheesecake. Remove the pan bottom and parchment paper, then flip the cheesecake back onto a serving plate.
Step 14: For the topping, combine frozen blueberries, sugar, and lemon zest in a heavy-bottomed saucepan over medium-high heat. Stir until berries thaw and sugar dissolves.
Step 15: Bring mixture to a low boil, reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
Step 16: Mix cornstarch with cold water to form a slurry, then stir into the blueberry mixture. Cook until thickened, then remove from heat and cool completely.
Step 17: Spread the cooled blueberry topping evenly over the cheesecake. Keep refrigerated until ready to serve.

Tips & Variations

Use fresh blueberries for the filling and frozen ones for the topping to ensure the best texture and flavor contrast.
For a gluten-free crust, substitute graham crackers with gluten-free cookies or nuts.
To prevent cracks in the cheesecake, avoid overmixing and bake in a water bath as instructed.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A round cheesecake with three layers sits on a white plate with a thin gray edge, placed on a white marbled surface. The bottom layer is thick, crumbly, and golden brown, making the base. The middle layer is creamy, smooth, and pale yellow, forming the largest part of the cake. The top layer is a glossy pile of dark purple blueberries in syrup, some syrup dripping slightly down the side. In the background, there is a small white bowl full of fresh blueberries, a clear glass bowl of blueberry sauce with a spoon, and a stack of white plates with silver forks. Scattered fresh blueberries are on the surface around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the filling instead of fresh?

It’s best to use fresh blueberries in the filling to avoid excess moisture that can affect the cheesecake’s texture. Frozen berries are ideal for the topping where they are cooked down.

How do I prevent cracks in my cheesecake?

To avoid cracks, mix ingredients just until combined, bake the cheesecake in a water bath, and allow it to cool gradually with the oven door slightly open before refrigerating.

Blueberry Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

This classic Blueberry Cheesecake features a buttery graham cracker crust filled with a creamy, tangy cream cheese mixture studded with fresh blueberries. A luscious homemade blueberry topping made from simmered frozen berries and fresh lemon zest crowns the cheesecake, creating a perfect balance of sweet and tart. Baked gently in a water bath for optimal texture and then chilled for hours, this dessert is ideal for special occasions or anytime you crave a rich, fruity cheesecake.

Author: Daniel
Prep Time: 30 minutes
Cook Time: 1 hour 48 minutes
Total Time: 10 hours 18 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

2 cups finely crushed graham crackers
10 tablespoons salted sweet cream butter, melted
3 tablespoons granulated sugar

Filling

32 ounces cream cheese, softened
1½ cups granulated sugar
¾ cup sour cream
3½ tablespoons cornstarch
2 teaspoons fresh lemon zest
4 large eggs, room temperature
2 teaspoons pure vanilla extract
2¼ cups fresh blueberries, washed and dried
3 tablespoons all-purpose flour

Blueberry Topping

4 cups frozen blueberries
¾ cup granulated sugar
2 teaspoons fresh lemon zest
1 tablespoon cornstarch
2 tablespoons cold water

Instructions

Prepare the Crust: Preheat your oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with a parchment paper circle and lightly spray the inside with nonstick spray to prevent sticking. In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until the crumbs are fully coated. Press this mixture evenly into the bottom and three-quarters up the sides of the pan using a flat-bottomed cup or glass for firm pressing.
Bake the Crust: Bake the crust in the preheated oven for 8 minutes. Remove and allow it to cool while preparing the filling. Reduce oven temperature to 325°F (163°C).
Make the Filling: In a stand mixer or large bowl with a handheld mixer, beat the softened cream cheese, sugar, sour cream, and cornstarch on medium-high speed for 1 to 1½ minutes until smooth. Lower the mixer speed to low, and add the fresh lemon zest. Then, one by one, add the eggs, mixing well after each addition. Finally, mix in the vanilla extract just until incorporated.
Incorporate Fresh Blueberries: Toss the fresh blueberries with the all-purpose flour to coat and shake off excess. Gently fold these floured blueberries into the cream cheese filling, being careful not to overmix.
Assemble and Water Bath: Pour the filling over the cooled crust. Wrap two layers of aluminum foil tightly around the outside of the springform pan to prevent water leaks. Place the pan into a large roasting pan and pour hot water into the roasting pan until it reaches 1½ inches deep, creating a water bath to ensure even baking and prevent cracks.
Bake the Cheesecake: Bake at 325°F for 1 hour and 40 minutes. After baking, turn off the oven and prop the door open slightly. Let the cheesecake sit inside the oven for an additional 20 minutes to gently finish baking and cool down to avoid cracking.
Cool and Chill: Remove the cheesecake from the water bath and place it on a cooling rack for 30 minutes. Then refrigerate the cheesecake in the springform pan for at least 8 hours (preferably overnight) to set fully.
Remove from Pan: Before serving, run a sharp knife around the edges between the crust and pan. Release the springform sides carefully. Place a flat dinner plate or cake board on top of the cheesecake, invert it, and remove the bottom of the pan and parchment. Then flip the cheesecake back onto a serving plate or cake board.
Prepare the Blueberry Topping: While the cheesecake chills, combine frozen blueberries, sugar, and fresh lemon zest in a heavy-bottomed saucepan over medium-high heat. Stir frequently until the berries thaw and the sugar dissolves. Bring to a low boil, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
Thicken the Topping: Mix the cornstarch and cold water in a small bowl to form a slurry. Immediately add this to the simmering berry mixture and stir constantly until it thickens. Remove from heat and allow to cool completely.
Finish and Serve: Once the topping has cooled, spread it evenly over the top of the chilled cheesecake. Keep the cheesecake refrigerated until ready to slice and serve. Enjoy the creamy texture and fresh blueberry flavors!

Notes

Use room temperature eggs and cream cheese to achieve the smoothest filling without lumps.
Wrapping the springform pan with foil is essential to prevent water from the water bath leaking in and ruining the crust and filling.
Sifting or tossing the blueberries in flour helps prevent them from sinking to the bottom during baking.
Allow the cheesecake to cool gradually in the oven with the door cracked to reduce cracking on the surface.
Chilling the cheesecake overnight improves flavor and texture.
The blueberry topping can be made ahead and refrigerated; bring to room temperature slightly before serving for best flavor.
If fresh blueberries are not available for the filling, frozen can be used but expect a wetter texture.

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