Creamy Blueberry Cheesecake (Printable Version)

Rich cheesecake with tangy blueberry topping and buttery graham crust

# What You'll Need:

→ For the Crust

01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt

→ For the Cheesecake Filling

05 - 32 oz cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream
09 - 1 tsp vanilla extract
10 - 2 tbsp all-purpose flour

→ For the Blueberry Topping

11 - 2 cups fresh or frozen blueberries
12 - 1/3 cup granulated sugar
13 - 2 tbsp lemon juice
14 - 1 tbsp cornstarch mixed with 2 tbsp water

# Method:

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. Mix in sour cream, vanilla extract, and flour until just combined. Do not overmix.
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, or 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 it cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
06 - In a saucepan, combine blueberries, sugar, and lemon juice. 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.

# Chef's Tips:

01 -
  • The crust stays perfectly crunchy even after days in the refrigerator because we press it firmly and bake it just long enough to set
  • Room temperature ingredients prevent those dreaded lumps that ruin the silky texture we all crave
  • The blueberry topping strikes that perfect balance between sweet and tart without overpowering the delicate cheesecake
02 -
  • Never open the oven door during baking because that sudden temperature change will crack your cheesecake every single time
  • The center should still jiggle when you remove it from the oven because residual heat finishes the cooking
  • Cold ingredients create lumps that no amount of mixing can fix so plan ahead and set everything out
03 -
  • Wrap the bottom of your springform pan with aluminum foil to prevent any butter from leaking during baking
  • The cheesecake is done when the edges are set but the center still jiggles slightly like gelatin

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