Ohhh yes — blueberry cheesecake 💙🍰
Creamy, rich, and that sweet-tart blueberry topping is chef’s kiss.
Here’s a classic baked blueberry cheesecake that’s smooth and foolproof.
🫐 Blueberry Cheesecake
Serves: 8–10
Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- ¾ cup sugar
- 3 large eggs, room temp
- 1 cup sour cream
- 2 tsp vanilla extract
Blueberry Topping
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch + 2 tbsp water
Instructions
1. Make the crust
- Preheat oven to 325°F (165°C).
- Mix crumbs, sugar, and butter.
- Press into bottom of a 9-inch springform pan.
- Bake 10 minutes, then cool.
2. Make the filling
- Beat cream cheese until smooth (no lumps).
- Add sugar, mix gently.
- Beat in eggs one at a time.
- Mix in sour cream and vanilla (low speed).
Pour over cooled crust.
3. Bake
- Bake 50–60 minutes until edges are set and center slightly jiggles.
- Turn oven off, crack door, cool 1 hour inside oven.
- Refrigerate at least 4 hours (overnight is best).
4. Blueberry topping
- Combine blueberries, sugar, and lemon juice in saucepan.
- Simmer 5–7 minutes until berries burst.
- Stir in cornstarch slurry and cook until thick.
- Cool completely.
5. Serve
- Spoon topping over chilled cheesecake.
- Slice clean with a warm knife.
🔥 Pro Tips
- No cracks: Don’t overmix and avoid high heat.
- Extra creamy: Add ¼ cup heavy cream.
- Shortcut: Use canned blueberry pie filling if needed.
- No-bake option: I can give you that too 👀
Want a no-bake blueberry cheesecake, mini cheesecakes, or extra-thick New York–style version?
