Creamy Blueberry Cheesecake (Printable)

Rich cheesecake with blueberry compote and buttery graham crust.

# What You'll Need:

→ For the Crust

01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ For the Cheesecake Filling

05 - 32 ounces cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons all-purpose flour

→ For the Blueberry Topping

11 - 2 cups fresh or frozen blueberries
12 - 1/3 cup granulated sugar
13 - 2 tablespoons lemon juice
14 - 1 tablespoon cornstarch mixed with 2 tablespoons water

# How to Make It:

01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Mix in sour cream, vanilla extract, and flour until just combined. Do not overmix.
04 - Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles. Bake in the preheated oven for 50-60 minutes, or until the center is just set but still slightly jiggly.
05 - Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the oven and let cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
06 - In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5 minutes, stirring gently, until blueberries release their juices. Add the cornstarch slurry and cook for 1-2 minutes, until thickened. Remove from heat and let cool.
07 - Spread the cooled blueberry topping over the chilled cheesecake. Release the cheesecake from the pan and transfer to a serving plate. Slice and serve chilled.

# Expert Advice:

01 -
  • The blueberry compote strikes that perfect balance between tart and sweet, cutting through all that rich creaminess like a breeze
  • This recipe has survived countless dinner parties and birthday celebrations because it never fails to impress even the pickiest dessert lovers
02 -
  • Overmixing the filling after adding eggs introduces too much air, which causes the cheesecake to puff and then crack as it cools
  • The jiggly center is not underbaked, it continues cooking as it cools, and removing it too soon guarantees a dense texture
03 -
  • Grease the sides of your springform pan above the crust line, otherwise the cheesecake might stick as it rises and then collapse during cooling
  • The cornstarch slurry should be added slowly while stirring constantly to prevent any lumps in your fruit topping

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