Blueberry Cheesecake Recipe
Ingredients
For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
For the Cheesecake Filling
450 g (16 oz) cream cheese, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream (or plain yogurt)
For the Blueberry Topping
2 cups fresh or frozen blueberries
1/3 cup sugar
2 tbsp water
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water (to thicken)
Instructions
Step 1 — Prepare the Crust
Preheat oven to 180°C (350°F).
Mix graham crumbs + sugar + melted butter until combined.
Press mixture firmly into bottom of a springform pan.
Bake 8–10 minutes, then let cool.
Step 2 — Make Cheesecake Filling
Beat cream cheese until smooth.
Add sugar → mix well.
Add eggs one at a time → mix slowly.
Add vanilla + sour cream → mix until creamy (don’t overmix).
Step 3 — Bake Cheesecake
Pour filling over cooled crust.
Bake 45–55 minutes (center slightly jiggly is OK).
Turn off oven, open door slightly, let cake cool inside 1 hour.
Chill in fridge at least 4 hours (best overnight).
Step 4 — Make Blueberry Topping
Add blueberries, sugar, water, lemon juice to saucepan.
Cook medium heat until berries release juice.
Add cornstarch mix → stir until thick and glossy.
Cool completely.
Step 5 — Assemble
Spread blueberry topping over cold cheesecake.
Slice and serve chilled.
Tips for Best Result
Use room temperature cream cheese → smoother texture.
Don’t overmix eggs → prevents cracks.
Chill overnight for clean slices.
