Blueberry Cheesecake
Prep Time:
20 Minutes
Cook Time:
60 Minutes
Serves:
8-10 Servings
Level:
Intermediate
About the Recipe
Indulge in the rich, creamy goodness of this Blueberry Cheesecake, a perfect balance of smooth cheesecake, buttery graham cracker crust, and a luscious blueberry topping. Whether you’re celebrating a special occasion or simply craving a decadent dessert, this homemade cheesecake is sure to impress. The silky texture of the filling pairs beautifully with the sweet-tart blueberry compote, creating a delightful treat that’s as stunning as it is delicious. Follow this easy, step-by-step recipe to create a showstopping dessert that will leave everyone wanting more! 🍰💙
Ingredients
For the Crust:
• 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
• ¼ cup (50g) granulated sugar
• ½ cup (115g) unsalted butter, melted
For the Cheesecake Filling:
• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) sour cream
• ¼ cup (60ml) heavy cream
• 1 tbsp all-purpose flour
For the Blueberry Topping:
• 2 cups (300g) fresh or frozen blueberries
• ½ cup (100g) granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water
Preparation
Prepare the Crust
1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let it cool while preparing the filling.
Make the Cheesecake Filling
1. Beat the softened cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing on low speed.
3. Mix in vanilla, sour cream, heavy cream, and flour until just combined.
4. Pour the batter over the cooled crust.
Bake the Cheesecake
1. Wrap the bottom of the springform pan with foil and place it in a larger roasting pan.
2. Pour hot water into the roasting pan (about 1 inch deep) to create a water bath.
3. Bake for 50-60 minutes, until the center is slightly jiggly.
4. Turn off the oven and let the cheesecake sit inside for 1 hour with the door slightly open.
5. Chill in the refrigerator for at least 4 hours (preferably overnight).
Make the Blueberry Topping
1. In a saucepan, heat blueberries, sugar, and lemon juice over medium heat until the blueberries soften.
2. Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
3. Let it cool, then spread over the chilled cheesecake.
Serve & Enjoy!