Blueberry Cheesecake

5 from 1 vote

This baked Blueberry Cheesecake recipe has a buttery graham cracker crust, creamy lemon and blueberry filling, and fresh blueberry topping. It's easy, elegant, and perfect for any occasion!

Prep Time15

Cook Time53

Chilling Time8

Total Time9 8

Course: Dessert

Cuisine: American

Servings: Servings

Author: Amy Nash

Ingredients

Crust

1 3/4 cup graham cracker crumbs
3 Tablespoons granulated sugar
6 Tablespoons salted butter melted

Filling

32 ounces cream cheese softened (four 8-ounce packages)
1 1/3 cups granulated sugar
1 cup sour cream room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs room temperature
2 cups fresh blueberries

Blueberry Topping

3 cups blueberries divided
1/3 cup granulated sugar
1 Tablespoon cornstarch
3 Tablespoons water
1 Tablespoon lemon juice

Instructions

Preheat oven to 350°F. Line a 9-inch springform pan with a circle of parchment paper.
Combine graham cracker crumbs with the granulated sugar and melted butter until evenly moistened. Press crust mixture into the bottom and about 1 inch up the sides of the prepared pan. Bake 10 minutes. Reduce oven temperature to 325°F.
1 3/4 cup graham cracker crumbs, 3 Tablespoons granulated sugar, 6 Tablespoons salted butter
Combine cream cheese and sugar in a large bowl. Beat for 1-2 minutes until creamy and smooth.
32 ounces cream cheese, 1 1/3 cups granulated sugar
Add sour cream, vanilla, and salt. Beat again on medium-low speed until combined, stopping to scrape the bottom and sides of the bowl.
1 cup sour cream, 2 teaspoons vanilla extract, 1/4 teaspoon salt
Add eggs, one at a time, mixing on low speed between each addition just until incorporated. Scrape the bottom and sides of the bowl partway through to ensure the eggs mix in evenly.
4 large eggs
Stir in the fresh blueberries until evenly dispersed. Pour the cheesecake filling into the prepared crust. Tap the pan against the counter a few times to help remove air bubbles.
2 cups fresh blueberries
Place the 9-inch springform pan inside a larger 10-inch cake pan. Nest these into a larger 12-inch cake pan or roasting pan and carefully transfer to the oven. Fill the outer ring halfway with boiling water to create a water bath before closing the oven door.
Bake for 80-90 minutes just until it reaches 145°F when tested with an instant read digital thermometer in the center of the cheesecake and the edges are set but there is a still a slight jiggle in the center of the cheesecake.
Turn off the oven and leave the oven door slightly ajar so the cheesecake can cool slowly for 30 minutes. Then carefully remove the springform pan from the water bath and run a thin, sharp knife around the inside edge of the cheesecake pan to help release the cheesecake from the pan. Let the cheesecake cool completely at room temperature for 1-2 hours.
Transfer the cooled cheesecake to the fridge and chill for 4-6 hours until completely set. Run a thin, sharp knife around the inside edge of the cheesecake pan again to loosen the cheesecake before removing the cheesecake from the springform pan.
Combine 1 1/2 cups of the blueberries in a medium saucepan over medium heat with the sugar, cornstarch, water, and lemon juice.
3 cups blueberries, 1/3 cup granulated sugar, 1 Tablespoon cornstarch, 3 Tablespoons water, 1 Tablespoon lemon juice
Cook over medium-low heat, stirring frequently, until the blueberries begin to release their juices and burst and the mixture thickens to a jam-like consistency.
Remove from heat and stir in the remaining 1 1/2 cups of whole blueberries.
Cool completely before topping the cheesecake with the blueberry topping.

Notes

You can use fresh or frozen blueberries. If using frozen, do not thaw first or they will cause the batter to streak.
Use room temperature cream cheese, sour cream, and eggs for the smoothest batter.
Don’t overmix once the eggs are added.
Tap the filled pan on the counter before baking to pop air bubbles.
Let the cheesecake cool slowly in the oven, then chill fully for clean slices and the best texture.
No water bath: Bake at 325°F for 55-65 minutes in a 9-inch springform pan.

Storage & Make Ahead

Store: Keep the cheesecake covered in the fridge for up to 7 days.
Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
Make Ahead: Cheesecake can be made 1–2 days in advance. Add the blueberry topping just before serving.

Nutrition

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