Name: Blueberry Cheesecake
Prep time: 45 min
Cook time: 50 min
Total time: 7 min
Ingredients: 1 ½ cups graham cracker crumbs ((170 g)); 2 Tablespoons granulated sugar; 1 Tablespoon light brown sugar (firmly packed); 5 Tablespoons unsalted butter (melted (74 g)); 24 oz cream cheese (softened (680 g) (use full-fat brick style cream cheese, not the spreadable kind in the tub)); ¾ cup granulated sugar ((150 g)); ½ cup sour cream ((120 g)); 1 teaspoon vanilla extract; 3 large eggs (lightly beaten (room temperature preferred)); 2 cups fresh blueberries (washed and dried (311 g)); ¼ cup granulated sugar ((50 g)); 1 Tablespoon cornstarch; 3 cups fresh blueberries (divided (465 g)); ¼ cup cold water ((60 ml)); 1 Tablespoon lemon juice; 1 Tablespoon butter (salted or unsalted is fine)

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This Blueberry Cheesecake is a dreamy blend of creamy richness and vibrant fruity sweetness, perfect for any occasion. The velvety smooth filling, paired with a buttery graham cracker crust, creates a delightful contrast in every bite. Fresh blueberries add a burst of tangy flavor and a pop of color, making it as beautiful as it is delicious. With just 45 minutes of prep and 50 minutes of baking, this dessert comes together effortlessly, though the 6-hour chill time is worth the wait for that perfect slice.

Each serving offers a luxurious texture that melts in your mouth, balanced by the natural sweetness of blueberries. Packed with 442 calories per slice, it’s a treat that satisfies without overwhelming. The cheesecake’s creamy base, enriched with hints of vanilla, complements the tartness of the fruit topping beautifully. Whether for a special celebration or a cozy night in, this dessert is sure to impress with its harmonious flavors and elegant presentation.

Ingredients for Blueberry Cheesecake

Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar (firmly packed)
- 5 Tablespoons (74 g) unsalted butter (melted)
Blueberry Cheesecake Filling:
- 24 oz (680 g) cream cheese (softened, use full-fat brick style, not spreadable)
- ¾ cup (150 g) granulated sugar
- ½ cup (120 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (lightly beaten, room temperature preferred)
- 2 cups (311 g) fresh blueberries (washed and dried)
Blueberry Topping:
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon cornstarch
- 3 cups (465 g) fresh blueberries (divided)
- ¼ cup (60 ml) cold water
- 1 Tablespoon lemon juice
- 1 Tablespoon butter (salted or unsalted is fine)

Step-by-Step Instructions

Prepare the Crust:
1. Preheat oven to 325°F (160°C).
2. In a medium-sized bowl, mix graham cracker crumbs, granulated sugar, and brown sugar.
3. Add melted butter and stir until crumbs are evenly moistened.
4. Press mixture into the bottom and sides of a 9” springform pan (use the bottom of a glass for even pressing). Set aside.
Make the Cheesecake Filling:
1. In a large mixing bowl, beat cream cheese and sugar on medium-low speed until smooth and creamy (scrape sides and bottom of the bowl to ensure thorough mixing).
2. Add sour cream and vanilla extract, mixing until combined.
3. Add eggs one at a time, mixing just until combined after each addition.
4. Gently fold in blueberries with a spatula until evenly distributed.
5. Pour batter into the prepared crust and bake for 45-50 minutes. The center should be slightly jiggly but mostly set.
Cool and Chill:
1. Let cheesecake cool at room temperature until no longer warm.
2. Transfer to the refrigerator and chill for at least 6 hours (preferably overnight). Keep the springform collar on until ready to serve.
Prepare the Blueberry Topping:
1. Whisk sugar and cornstarch in a medium-sized saucepan.
2. Add 1 ½ cups blueberries, water, and lemon juice. Stir to combine.
3. Cook over medium/low heat, stirring constantly, until blueberries soften and the mixture thickens to a jammy consistency.
4. Remove from heat and stir in remaining 1 ½ cups blueberries and butter until combined and butter is melted.
5. Transfer to a heatproof container, cover, and refrigerate until completely cooled.
Assemble and Serve:
1. Once cheesecake is set, spoon the blueberry topping evenly over the top.
2. If the topping is too firm, stir in a splash of water to loosen it.
3. Slice and serve chilled. Enjoy!

Perfect Pairings: Serving Suggestions

This Blueberry Cheesecake is a showstopper on its own, but you can elevate it further with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, serve with a side of lemon sorbet or a drizzle of white chocolate sauce. Pair it with a cup of hot tea or coffee for a delightful dessert experience.

Keep It Fresh: Storage and Reheating Tips

Store your cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight before serving. Avoid reheating, as cheesecake is best enjoyed cold.

Mix It Up: Recipe Variations

Try swapping blueberries for raspberries or blackberries for a different berry twist. For a nutty crust, replace graham crackers with crushed pecans or almonds. If you’re feeling adventurous, add a layer of lemon curd between the crust and filling for a tangy surprise.

Time-Saving Hacks

To save time, prepare the crust and filling the night before and assemble the cheesecake the next day. Use a pre-made graham cracker crust for an even quicker option. For the topping, cook the blueberries in advance and store them in the fridge until ready to use.

Essential Equipment Guidance

A 9-inch springform pan is key for easy cheesecake removal. Use a stand mixer or hand mixer for smooth, lump-free filling. A glass or flat-bottomed cup helps press the crust evenly. For the topping, a medium-sized saucepan and whisk are must-haves.