Ingredients

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

3 (8-ounce) packages cream cheese, softened

1 ½ cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup sour cream

3 cups fresh blueberries

⅓ cup granulated sugar

2 tablespoons cornstarch

¼ cup water

1 tablespoon lemon juice

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan to prepare for the crust.

Step 2: In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then let it cool completely.

Step 3: Beat the softened cream cheese until smooth and creamy. Gradually add 1 ½ cups sugar, mixing well. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract and sour cream until smooth.

Step 4: Pour the cream cheese filling over the cooled crust and spread evenly.

Step 5: In a saucepan, combine 2 ½ cups of the fresh blueberries with ⅓ cup sugar. Cook over medium heat until the blueberries release their juices and begin to soften.

Step 6: In a small bowl, mix cornstarch and water until smooth. Add this mixture to the blueberry sauce, stirring constantly until it thickens. Remove from heat, stir in lemon juice and the remaining ½ cup fresh blueberries. Allow to cool slightly.

Step 7: Optionally, wrap the springform pan with foil to prevent water leaks and place it in a water bath. Bake the cheesecake for 55-70 minutes until the edges are set but the center still jiggles slightly.

Step 8: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour. Then remove from the oven, cool completely at room temperature, and refrigerate for at least 4 hours or overnight to set.

Step 9: Before serving, spoon the cooled blueberry topping evenly over the cheesecake. Slice and enjoy!

Tips & Variations

For a smoother crust, pulse graham crackers in a food processor until fine before mixing with sugar and butter.

Use frozen blueberries if fresh are not available, just thaw and drain excess liquid before using.

To enhance flavor, add a teaspoon of lemon zest to the cream cheese filling.

For a lighter topping, mix the blueberries with a little honey instead of sugar.

FAQs

Can I make this cheesecake without a water bath?

Yes, you can bake it without a water bath, but the texture might be less creamy and you risk cracking. Wrapping the pan in foil and placing it in a water bath helps ensure even cooking and a smooth surface.

How do I prevent cracks on my cheesecake?

To prevent cracks, avoid overmixing the batter and bake the cheesecake gently with the water bath. Cooling the cheesecake gradually by leaving the oven door cracked also helps minimize cracking.