Description
This classic Blueberry Cheesecake features a buttery graham cracker crust, a smooth and creamy cream cheese filling, and a luscious homemade blueberry topping. Perfectly baked in a water bath to ensure a silky texture, this cheesecake is ideal for celebrations or a special treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Blueberry Topping
- 3 cups fresh blueberries, divided
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Prepare Crust: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly. In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 to 10 minutes, then remove and allow to cool completely.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 ½ cups sugar and continue mixing until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until the mixture is smooth and homogenous.
- Assemble and Bake: Pour the cream cheese filling evenly over the cooled crust. For moist and even baking, optionally wrap the springform pan with foil and place it inside a larger pan filled with hot water to create a water bath. Bake in the preheated oven for 55 to 70 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
- Prepare Blueberry Topping: While the cheesecake bakes, in a saucepan over medium heat, combine 2 ½ cups of the blueberries with ⅓ cup sugar. Cook until the berries release their juices and the mixture begins to simmer. In a separate small bowl, mix cornstarch and water until smooth; add this slurry to the blueberry mixture, stirring continuously until thickened. Remove from heat, then stir in lemon juice and the remaining ½ cup fresh blueberries. Allow the topping to cool slightly.
- Cool and Chill Cheesecake: Once baking is complete, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Remove from oven, cool fully on a wire rack, then refrigerate for at least 4 hours or preferably overnight to set completely.
- Serve: Just before serving, spread the cooled blueberry topping evenly over the cheesecake. Slice with a warm knife for clean cuts and enjoy.
Notes
- Using a water bath prevents cracks and ensures a creamy texture.
- Make sure cream cheese is at room temperature to avoid lumps in filling.
- You can substitute fresh blueberries with frozen ones, but thaw and drain them first.
- To get clean slices, wipe the knife with warm water between cuts.
- Allow cheesecake to chill fully; this enhances flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Blueberry cheesecake, classic cheesecake, homemade cheesecake, blueberry topping, creamy dessert
