Go Back
husseysands

Blueberry Cheesecake Recipe Card

A creamy baked blueberry cheesecake with a buttery graham cracker crust, silky cream cheese filling, and a glossy homemade blueberry topping — crack-free and perfect every time.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
6 hours
Total Time 7 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups 180g graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 6 tablespoons 85g unsalted butter, melted
  • Pinch of salt
  • Cream Cheese Filling
  • 3 packages 680g full-fat block cream cheese, room temperature
  • 1 cup 200g granulated sugar
  • 3 large eggs room temperature
  • ½ cup 120g full-fat sour cream, room temperature
  • 2 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 tbsp all-purpose flour optional
  • Blueberry Topping
  • 2 cups 300g fresh or frozen blueberries
  • ⅓ cup 65g granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Equipment

  • 1 9-inch springform

Method
 

  1. Crust: Preheat oven to 325°F (163°C). Mix crumbs, sugar, butter, and salt. Press into greased pan bottom and 1 inch up sides. Bake 10 minutes. Cool.
  2. Filling: Beat cream cheese on medium 2 minutes until smooth. Add sugar, beat 1 minute. Add eggs one at a time on LOW speed — just until combined. Add sour cream, vanilla, lemon juice, and flour. Mix on low until just combined. One final fold with a spatula.
  3. Wrap & fill: Wrap springform pan in two layers of heavy-duty foil. Pour filling over cooled crust. Smooth the top.
  4. Water bath: Place wrapped pan in roasting pan. Pour hot water around it to 1-inch depth. Bake 55–65 minutes — edges set, center wobbles.
  5. Cool: Oven off, door cracked 1 inch, leave 1 hour. Cool on rack 1 hour. Refrigerate 6+ hours, ideally overnight.
  6. Topping: Cook blueberries, sugar, and lemon juice over medium heat 5 minutes. Add cornstarch dissolved in water. Cook 2–3 more minutes until glossy and thick. Cool completely. Spoon over chilled cheesecake before serving.

Notes

  • Tested six times — the 2-hour room-temperature rule for cream cheese is non-negotiable.
  • Blueberry topping keeps in the refrigerator for up to 3 days in a sealed jar.
  • Freeze without topping for up to 2 months. Thaw overnight in the fridge.
  • LSI terms: baked cheesecake recipe, cream cheese dessert, cheesecake with blueberry sauce, homemade cheesecake, water bath cheesecake, fresh blueberry dessert