Fresh Blueberry Cheesecake
Creamy, smooth cheesecake topped with a fresh, glossy blueberry sauce—this classic dessert never goes out of style.
Ingredients
For the Crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling
24 oz cream cheese (3 packages), softened
¾ cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 teaspoons vanilla extract
1 tablespoon all-purpose flour (optional, for extra firmness)
For the Fresh Blueberry Topping
2 cups fresh blueberries
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
Instructions
1. Make the Crust
Preheat oven to 325°F (165°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter.
Press mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
2. Prepare the Cheesecake Filling
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and mix until fully combined.
Beat in eggs one at a time, mixing just until incorporated.
Add sour cream, vanilla extract, and flour (if using). Mix gently until smooth.
Pour filling over the cooled crust and smooth the top.
3. Bake
Bake at 325°F (165°C) for 55–65 minutes, until the edges are set and the center slightly jiggles.
Turn off the oven, crack the door, and let cheesecake sit inside for 1 hour.
Remove and cool completely, then refrigerate for at least 4 hours (overnight is best).
4. Make the Blueberry Topping
In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water.
Cook over medium heat, stirring gently, until the mixture thickens (about 5–7 minutes).
Remove from heat and let cool completely.
5. Assemble & Serve
Spoon cooled blueberry topping over chilled cheesecake.
Slice and serve cold.
Tips
Use room-temperature ingredients for the smoothest cheesecake.
For clean slices, wipe your knife between cuts.
Store covered in the refrigerator for up to 5 days.
