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Blueberry Cheesecake

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A classic Blueberry Cheesecake with a rich cream cheese filling and a glossy blueberry swirl, perfect for special occasions.

Ingredients

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  • 2 teaspoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon warm water
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 24 ounces full-fat cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature

Instructions

  1. Preheat the oven to 350°F (177°C) and wrap the bottom of a springform pan with aluminum foil.
  2. Whisk together the cornstarch, lemon juice, and warm water to make a smooth slurry; set aside.
  3. Heat the blueberries and 2 tablespoons granulated sugar over medium heat for about 3 minutes.
  4. Stir in the cornstarch slurry and cook until it thickens. Remove from heat and strain the mixture.
  5. Combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl.
  6. Press the mixture into the bottom of the prepared springform pan and bake for 10 minutes.
  7. Beat the cream cheese and 1 cup granulated sugar together until smooth.
  8. Add the sour cream and vanilla extract and mix until combined.
  9. Incorporate the eggs one at a time, mixing on low speed.
  10. Pour the cream cheese filling over the cooled crust and spoon the reserved blueberry sauce over the filling.
  11. Place the springform pan inside a larger roasting pan and pour hot water into the outer pan.
  12. Bake the cheesecake for 55 to 65 minutes.
  13. Turn off the oven and leave the cheesecake in the water bath to cool for 1 hour.
  14. Refrigerate for at least 6 hours, preferably overnight.

Notes

Use room temperature ingredients for the best results. Avoid overmixing to prevent cracks.

Nutrition