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Blueberry Cheesecake Recipe

Blueberry Cheesecake

Steven
A truly great blueberry cheesecake recipe that stays with you long after the last slice is gone. This dessert features a buttery, crisp graham cracker crust, a silky-smooth cream cheese filling with bright lemon zest, and a glossy homemade blueberry topping that's sweet, jammy, and perfectly tart.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch springform pan - non-negotiable for clean release
  • Stand mixer - or hand mixer
  • Large mixing bowl
  • Food processor - or zip-lock bag and rolling pin for crushing crackers
  • Medium saucepan - for blueberry topping
  • Kitchen scale - recommended for accuracy (optional)
  • Rubber spatula
  • Measuring cups and spoons
  • Large roasting pan - for steam method
  • Wire cooling rack
  • Aluminum foil - heavy-duty for wrapping pan
  • Offset spatula - or butter knife for smoothing and loosening
  • Instant-read thermometer - optional but helpful

Ingredients
  

  • 2 cups graham cracker crumbs - 200g, from about 14 full sheets
  • 3 tablespoons granulated sugar - 38g
  • 6 tablespoons unsalted butter - 85g, melted

For the Cheesecake Filling

  • 24 oz full-fat block cream cheese - 680g, softened to room temperature
  • 1 cup granulated sugar - 200g
  • 1 cup full-fat sour cream - 240g, at room temperature
  • 1 tablespoon lemon zest - from about 1 large lemon
  • 1 teaspoon pure vanilla extract
  • 3 large eggs - at room temperature

For the Blueberry Topping

  • 2 cups fresh blueberries - 290g, divided
  • 3 tablespoons granulated sugar - 38g
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

For Serving (Optional)

  • whipped cream
  • fresh blueberries - for garnish
  • lemon zest - for garnish

Instructions
 

  • Remove cream cheese, sour cream, and eggs from refrigerator at least 1 hour before beginning. Preheat oven to 325°F (163°C). Lightly grease the 9-inch springform pan and wrap outside tightly with two layers of heavy-duty aluminum foil.
  • Pulse graham crackers in food processor until you have 2 cups (200g) of fine crumbs. Mix with 3 tablespoons (38g) sugar and 6 tablespoons (85g) melted butter until texture resembles wet sand. Press firmly into bottom and 1 inch up sides of prepared pan. Bake for 10 minutes until lightly golden.
  • In medium saucepan over medium heat, cook 1 cup (145g) blueberries and 3 tablespoons (38g) sugar for 3-4 minutes until berries burst. Whisk cornstarch with cold water, then add slurry and lemon juice to saucepan. Cook 1-2 minutes until thickened. Stir in remaining 1 cup (145g) blueberries, remove from heat, and cool to room temperature.
  • In stand mixer with paddle, beat 24 oz (680g) softened cream cheese on medium speed for 3 minutes until smooth. Add 1 cup (200g) sugar and beat 2 more minutes until fluffy and pale. Add sour cream, lemon zest, and vanilla; mix on low until just combined.
  • Add eggs one at a time, mixing on low just until yellow disappears. Stop immediately after last egg is incorporated to avoid overmixing. Scrape bowl and fold gently with spatula to ensure even combination.
  • Pour filling over pre-baked crust and smooth top with offset spatula. Tap pan on counter 2-3 times to release air bubbles.
  • Place foil-wrapped pan in roasting pan and pour hot water into roasting pan until 1 inch up sides of springform pan. Bake at 325°F (163°C) for 55-65 minutes. Cheesecake is done when edges are set and center 2-3 inches has a gentle wobble like Jell-O.
  • Turn off oven without opening door and let cheesecake rest for 1 hour. Then crack oven door open and cool for 30 more minutes. Remove from roasting pan, peel away foil, and run thin spatula around edge to loosen. Cool on wire rack to room temperature (1-2 hours).
  • Cover cheesecake loosely and refrigerate at least 8 hours or overnight to fully set. When ready to serve, remove springform ring and spoon chilled blueberry topping over cheesecake or individual slices.

Notes

  • Room-temperature ingredients are non-negotiable. Cold cream cheese will result in a lumpy batter that never fully smooths out, no matter how long you mix it.
  • Mix on low speed after adding the eggs. High speed incorporates too much air, which makes the cheesecake puff and then crack as it deflates.
  • Don't skip the gradual cooling steps. The two-stage cooling process in the off oven and then at room temperature dramatically reduces the risk of cracks.
  • The jiggle test is your best friend. A properly baked cheesecake will wobble like set gelatin in the center. If it sloshes like liquid, it needs more time. If it doesn't move at all, it may be overbaked.
  • Use a sharp, thin knife for cutting slices. Dip the blade in hot water and wipe dry between each cut for clean, beautiful slices.
  • Make the blueberry topping a day ahead. It keeps well in the refrigerator for up to 5 days and tastes even better the next day.
  • If cracks appear, don't stress. The blueberry topping will cover them completely and no one will ever know.
  • Store cheesecake (with or without topping) covered in the refrigerator for up to 5 days. To prevent condensation, lay a clean paper towel lightly over the top before covering with plastic wrap or foil.
  • You can freeze the cheesecake without the blueberry topping for up to 3 months. Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag. Thaw overnight in the refrigerator.
  • For a lemon blueberry variation, double the lemon zest in the filling to 2 tablespoons and add 1 tablespoon of fresh lemon juice to the batter for a more pronounced citrus flavor.
Keyword baked cheesecake, blueberry cheesecake recipe, cream cheese dessert, fruit cheesecake