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.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil.
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.
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.
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.
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.
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.
Toppings & Garnishes
Fresh blueberries
Lemon zest
Whipped cream
Beverages
Earl Grey or blueberry tea
Iced coffee or cold brew
Moscato or sparkling white wine
12 servings