Introduction

This blueberry cheesecake is a delightful dessert that combines a creamy, smooth filling with a buttery graham cracker crust. Topped with a fresh blueberry sauce, it’s perfect for celebrations or a special treat any time of year.

A slice of cheesecake is on a white plate with a decorative edge, placed on a white marbled surface with a dark blue cloth underneath. The slice has three visible layers: a thick golden brown crumbly crust at the bottom, a creamy white middle layer with visible blueberries inside, and a glossy top layer covered with dark purple whole blueberries saturated in bright red syrup that drips down the side onto the plate. In the background, there is a blurred jar of red jam and part of a whole cheesecake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (302g) graham cracker crumbs
10 tbsp (140g) salted butter, melted

3 tbsp (39g) sugar
24 ounces (678g) cream cheese, room temperature

1 cup (207g) sugar
3 tbsp (24g) all purpose flour

1 cup (230g) sour cream
1 1/2 tbsp vanilla extract
4 large eggs, room temperature

1 3/4 cups (260g) blueberries
1/2 cup + 1 tbsp (135ml) water, divided
1 1/2 tbsp cornstarch

6 tbsp (78g) sugar
2 tbsp fresh lemon juice
2 cups (277g) blueberries

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: Combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar in a small bowl. Press this mixture firmly into the bottom and up the sides of the springform pan.
Step 3: Bake the crust for 10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil to prevent water from getting in during the water bath. Set aside.

Step 4: Reduce the oven temperature to 300°F (148°C).
Step 5: In a large bowl, beat the cream cheese, 1 cup sugar, and flour on low speed until smooth and combined, scraping down the sides as needed.
Step 6: Add the sour cream and vanilla extract, mixing on low until well combined.

Step 7: Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides to ensure an even batter.
Step 8: Gently fold the 1 3/4 cups of blueberries into the batter.
Step 9: Pour the batter evenly into the prepared crust.

Step 10: Place the springform pan inside a larger pan. Pour warm water into the larger pan to reach halfway up the sides of the springform pan, ensuring water does not reach above the foil on the springform pan.
Step 11: Bake for 1 hour 20-25 minutes. The center should be set but still slightly jiggly.
Step 12: Turn off the oven and leave the door closed for 30 minutes to let the cheesecake cool slowly while continuing to cook.

Step 13: Crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking.
Step 14: Remove the cheesecake from the oven and water bath. Refrigerate until completely cooled.
Step 15: To make the sauce, whisk 1 tablespoon water with cornstarch in a small bowl and set aside.

Step 16: In a medium saucepan, combine sugar, remaining 1/2 cup water, and lemon juice. Heat over medium, stirring until sugar dissolves.
Step 17: Add 2 cups blueberries and cook until they soften and release juices.
Step 18: Stir in the cornstarch mixture and cook until the sauce thickens and coats the back of a spoon. Remove from heat and let cool in the refrigerator.

Step 19: When ready to serve, remove cheesecake from the springform pan, place on a serving dish, and spoon the blueberry sauce over the top.

Tips & Variations

Use fresh or frozen blueberries for the filling and sauce; frozen berries may need extra cooking time to soften.
To prevent cracks, mix the batter at low speed and cool the cheesecake gradually as directed.

For a nutty crust, add finely chopped toasted nuts to the graham cracker crust mixture.
Try swapping blueberries for raspberries or mixed berries to change the flavor profile.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 4-5 days. Keep the blueberry sauce in a separate container and spoon it over the cheesecake just before serving. Reheat the sauce gently if desired, but the cheesecake should be served cold or at room temperature.

How to Serve

A round cheesecake with a thick, golden-brown crumb crust as the bottom and sides layer, topped with a glossy, dark purple blueberry sauce that covers the entire top surface and drips down the sides. Whole blueberries are embedded densely in the sauce layer, adding texture and shine. The cheesecake sits on a white plate with a wavy edge, placed on a blue cloth atop a white marbled surface. Scattered fresh blueberries surround the base, with a white bowl filled with blueberries and a jar of blueberry sauce blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance. In fact, chilling it overnight helps the flavors develop and makes slicing easier.

Why is the water bath necessary?

The water bath provides gentle, even heat around the cheesecake while baking, which helps prevent cracks and keeps the texture creamy.