Blueberry Cheesecake

This baked cheesecake has a crisp graham base, creamy vanilla filling, and a simple blueberry topping. Cooking the fruit separately preserves its fresh flavor and lets each component reach the right texture. Slow cooling reduces cracks, while overnight chilling makes clean slices possible.

Equipment and timing

9-inch springform pan
Rimmed baking sheet
Electric mixer
Small saucepan
Instant-read thermometer

Yield: 12 slices
Preparation: 30 minutes
Baking: 55 to 65 minutes
Chilling: at least 6 hours
Oven: 325°F/165°C

Ingredients

Crust:

1 1/2 cups graham-cracker crumbs
4 tablespoons unsalted butter, melted
1 tablespoon granulated sugar

Filling:

24 ounces block cream cheese, softened
3/4 cup granulated sugar
3/4 cup sour cream, room temperature
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
3 large eggs, room temperature
1/4 teaspoon fine salt

Topping:

2 cups blueberries, fresh or frozen
1/4 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons cornstarch mixed with 1 tablespoon water

Method

Heat the oven to 325°F/165°C. Grease the pan. Combine crust ingredients, press across the base, and bake 8 minutes. Cool slightly.
Beat cream cheese on low until smooth. Mix in sugar, sour cream, vanilla, zest, and salt. Add eggs one at a time on low, stopping as soon as blended.
Pour over the crust and set on a rimmed sheet. Bake 47 to 57 minutes more, until the edge is set, the center wobbles as one small area, and it reaches at least 160°F/71°C.
Turn off the oven, crack the door, and leave inside 30 minutes. Cool fully, cover, and refrigerate at least 6 hours.
Simmer blueberries, sugar, and lemon for 4 to 6 minutes. Stir in cornstarch slurry and cook 1 minute until glossy. Cool completely and spoon over the chilled cheesecake.

Cues and troubleshooting

Room-temperature ingredients blend without lumps. Keep mixing gentle after eggs are added; excess air expands and collapses, causing cracks. Do not bake until the center is rigid because residual heat continues cooking it. A crack affects appearance, not safety or flavor, and topping can conceal it.

The blueberry sauce thickens as it cools. If it becomes too firm, stir in water a teaspoon at a time. Frozen berries can go directly into the saucepan but may need another minute. Cool sauce fully before it touches the cheesecake.

Substitutions and storage

Full-fat Greek yogurt can replace sour cream for a tangier filling. Gluten-free graham-style crumbs work in the base. Avoid spreadable tub cream cheese because extra moisture can weaken the set. Raspberries or blackberries can replace blueberries.

Refrigerate at 40°F/4°C or colder and use within 4 days. Keep out no longer than 2 hours. Freeze plain slices without topping for up to 2 months and thaw overnight in the refrigerator. Use a warm, dry knife for neat cuts.

Blueberry Cheesecake