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Judy John

Blueberry Cheesecake Recipe

This blueberry cheesecake layers a crisp crumb crust, silky vanilla filling, and glossy blueberry topping. It tastes elegant, fresh, and suspiciously bakery-worthy.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Chill Time 4 hours
Total Time 1 hour 20 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 3/4 cup sour cream
  • 1 tbsp vanilla extract
Blueberry Topping
  • 3 cups blueberries fresh or frozen
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water

Equipment

  • Mixing Bowl
  • Springform Pan
  • Hand Mixer
  • Saucepan
  • Rubber Spatula
  • Measuring Cups
  • Oven
  • Cooling Rack
  • Refrigerator
  • Freezer
  • Knife

Method
 

  1. Heat oven to 325°F. Grease a 9-inch springform pan and line the base.
  2. Mix crumbs, melted butter, and sugar until evenly moistened. Press firmly into the pan base and slightly up the sides.
  3. Bake crust for 10 minutes until fragrant and lightly golden. Cool briefly.
  4. Beat cream cheese and sugar until smooth and fluffy. Scrape the bowl often for a lump-free batter.
  5. Add eggs one at a time on low speed. Mix in sour cream and vanilla just until combined.
  6. Pour filling over crust. Smooth the top and tap pan gently to release bubbles.
  7. Bake 45 to 55 minutes until edges are set and center jiggles slightly. Turn oven off and crack the door.
  8. Cool cheesecake in oven 1 hour, then refrigerate at least 4 hours or overnight.
  9. Cook blueberries, sugar, and lemon juice until juicy. Stir in cornstarch slurry and simmer until glossy, then cool completely.
  10. Spoon topping over chilled cheesecake. Slice with a warm knife and serve.

Notes

For a softer center, remove cheesecake when the middle still wobbles slightly. For firmer slices, bake a few extra minutes. Freeze whole or sliced cheesecake tightly wrapped for up to 2 months; thaw overnight in the refrigerator. If topping feels loose, chill it before spreading. Add lemon zest, cinnamon crumble, mixed berries, or almond extract for flavor twists. Store covered in the refrigerator up to 5 days.