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Blueberry Cheesecake Recipe
Ash Tyrrell

Blueberry Cheesecake Recipe

I recently made this blueberry cheesecake, and let me tell you—it was a hit! The creamy, rich filling paired with the sweet-tart blueberry topping felt like the ultimate treat.
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Prep Time 25 minutes
Cook Time 50 minutes
6 hours
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs – makes the perfect buttery base digestive biscuits also work.
  • ⅓ cup unsalted butter melted – holds the crumbs together nicely.
  • ¼ cup sugar – gives a subtle sweetness to balance the tangy filling.
  • 16 oz 2 blocks cream cheese, softened – full-fat makes it creamy; avoid low-fat unless you want a lighter version.
  • ¾ cup sugar – keeps the filling sweet but not overly heavy.
  • 2 large eggs room temperature – blend better and help prevent cracks.
  • ½ cup sour cream – adds a tangy balance to the cream cheese.
  • 1 teaspoon vanilla extract – gives warmth and depth.
  • 1 ½ cups fresh blueberries – fresh works best; frozen may release extra liquid.
  • ¼ cup sugar – sweetens the berries without overpowering them.
  • 1 tablespoon cornstarch mixed with 2 tbsp water – thickens the sauce into a glossy finish.
  • 1 teaspoon lemon juice – brightens the topping and balances sweetness.

Method
 

  1. I started by preheating my oven to 325°F (160°C). Then, I mixed the graham cracker crumbs, sugar, and melted butter until everything was coated. After pressing it firmly into the bottom of my springform pan, I baked it for about 8 minutes, just enough to set. I let it cool while working on the filling.
  2. In a large mixing bowl, I beat the softened cream cheese with sugar until smooth and creamy. Next, I added the eggs one at a time, mixing just until combined. I gently stirred in the sour cream and vanilla extract. The batter turned out velvety and rich, and I poured it over the cooled crust.
  3. To keep the cheesecake from drying out, I wrapped the bottom of my springform pan in foil and placed it in a water bath. It baked for about 50 minutes until the edges were firm but the center was still a little wobbly. After turning off the oven, I let it sit with the door cracked open for an hour—this prevents cracks.
  4. While the cheesecake cooled, I cooked blueberries, sugar, cornstarch-water mixture, and lemon juice in a saucepan. Stirring constantly, the mixture thickened into a shiny, sweet-tart sauce in about 6 minutes. I let it cool completely before using it.
  5. Finally, I spread the blueberry topping over the cooled cheesecake and refrigerated it for at least 6 hours. Overnight chilling gave me the best results. When ready, I released it from the springform pan, sliced it, and served it chilled.

Notes

  • I always use room-temperature cream cheese—it blends so much smoother.
  • I learned not to over-mix the batter; it keeps the cheesecake dense and creamy.
  • I prefer baking a day before serving—it gives the flavors time to settle.
  • I use fresh blueberries whenever possible; they make the topping shine.