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A slice of creamy Blueberry Cheesecake topped with fresh berries, blueberry sauce, whipped cream, and a lemon twist on a white plate.
Maryam

Blueberry Cheesecake

Creamy vanilla cheesecake with a buttery graham cracker crust and a crown of fresh blueberry compote that's easier than you think.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 8 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs about 12 full crackers
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
For the Filling
  • 32 oz cream cheese four 8-oz blocks, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream room temperature
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 0.25 tsp fine sea salt
For the Blueberry Topping
  • 12 oz fresh blueberries divided
  • 3 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp cornstarch

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • Large roasting pan (for water bath)
  • Fine-mesh strainer

Method
 

Prep and Make the Crust
  1. Preheat oven to 325F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent water from seeping in. Stir together graham cracker crumbs, melted butter, and sugar until the texture of wet sand. Press firmly into the bottom and 1 inch up the sides of the pan. Bake until set and fragrant, 10 minutes. Set aside to cool. Reduce oven to 300F.
Make the Filling
  1. In a large bowl, beat cream cheese on medium-low speed until completely smooth and no lumps remain, about 3 minutes. Add sugar and beat until creamy, 2 minutes more, scraping the bowl as needed. Do not rush this step - lumps now mean lumps later.
  2. Add sour cream, vanilla, and salt. Beat on low until just combined. Add eggs one at a time, beating on low after each addition until just incorporated. Overbeating incorporates air and causes cracks. Pour filling over cooled crust and smooth the top.
  3. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Carefully transfer to the oven and bake until the edges are set but the center 2 inches still jiggle slightly, 55 to 65 minutes.
  4. Turn off the oven and crack the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents cracking. Remove from water bath, run a thin knife around the edge to loosen, and cool completely on a wire rack. Refrigerate uncovered for at least 6 hours or overnight.
Make the Blueberry Topping
  1. In a medium saucepan, combine half the blueberries, sugar, lemon juice, and 2 tablespoons water. Bring to a simmer over medium heat and cook until berries burst and soften, about 5 minutes. Stir cornstarch with 1 teaspoon cold water to dissolve, then stir into the berries. Cook until thickened and glossy, 1 minute more. Remove from heat and stir in remaining fresh blueberries. Cool to room temperature.
Serve
  1. Remove cheesecake from springform pan and transfer to a serving plate. Spoon blueberry topping over the top just before serving, or serve on the side. Slice with a thin, sharp knife, wiping clean between cuts for neat slices.

Notes

Room temperature ingredients are non-negotiable for a smooth filling - cold cream cheese will never blend lump-free. The water bath seems fussy but it's what gives you that dense, creamy texture without cracks; skip it and you'll get a dry, cracked top. Make this up to 3 days ahead and keep refrigerated; the flavor actually improves on day two. Add the fresh blueberry topping just before serving so the berries don't bleed into the cheesecake.