Creamy Blueberry Cheesecake (Printable Version)
A velvety blueberry cheesecake with buttery crust and sweet fruit topping, ideal for celebrations.
# What You Need:
→ Crust Components
01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 32 ounces cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons all-purpose flour
→ Blueberry Compote
11 - 2 cups fresh or frozen blueberries
12 - 1/3 cup granulated sugar
13 - 2 tablespoons lemon juice
14 - 1 tablespoon cornstarch mixed with 2 tablespoons water
# How to Make It:
01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in sour cream, vanilla extract, and flour until just combined. Avoid overmixing.
04 - Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles. Bake in the preheated oven for 50-60 minutes, until the center is just set but still slightly jiggly.
05 - Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the oven and let cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
06 - Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5 minutes, stirring gently, until blueberries release their juices. Add the cornstarch slurry and cook for 1-2 minutes, until thickened. Remove from heat and let cool.
07 - Spread the cooled blueberry topping over the chilled cheesecake. Release the cheesecake from the pan and transfer to a serving plate. Slice and serve chilled.
# Expert Advice:
01 -
- The blueberry topping strikes that perfect balance between tart and sweet, cutting through all that rich creaminess
- It actually gets better after a day in the fridge, so you can make it ahead and still impress everyone
02 -
- A water bath prevents cracking but I skip it for simplicity and just use the gradual cooling method
- The center should still wobble slightly when you take it out residual heat finishes the job
03 -
- Place a baking sheet on the rack below your cheesecake to catch any butter that might drip
- The blueberry topping should be completely cool before spreading so it doesnt melt the cheesecake surface