Classic Blueberry Cheesecake made with a buttery graham cracker crust, rich baked cheesecake filling, and homemade blueberry topping. This creamy, fruit-topped cheesecake is perfect for holidays, celebrations, and special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 30 minsCook Time 1 hr 10 minsTotal Time 1 hr 40 minsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Blueberry Topping
2 cups fresh or frozen blueberries
½ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then set aside to cool.
Make the Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place springform pan into a roasting pan and add hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack the door open, and cool cheesecake inside for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Make Blueberry Topping
6
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat.
Cook until berries burst and release juices.
Stir in cornstarch slurry and simmer until thickened.
Cool completely, then spoon over chilled cheesecake.
Pairing Suggestions
7 Toppings & Garnishes
Fresh blueberries
Lemon zest
Whipped cream
Beverages
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Blueberry Topping
2 cups fresh or frozen blueberries
½ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
Directions Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then set aside to cool.
Make the Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place springform pan into a roasting pan and add hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack the door open, and cool cheesecake inside for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Make Blueberry Topping
6
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat.
Cook until berries burst and release juices.
Stir in cornstarch slurry and simmer until thickened.
Cool completely, then spoon over chilled cheesecake.
Pairing Suggestions
7 Toppings & Garnishes
Fresh blueberries
Lemon zest
Whipped cream
Beverages
