About the Recipe
Few desserts impress quite like cheesecake, and this blueberry version takes it to the next level. With a crisp graham cracker base, silky smooth filling, and a sweet-tart blueberry topping, it’s the perfect centerpiece for gatherings, holidays, or anytime you want to treat yourself. While cheesecakes often get a reputation for being tricky, this recipe keeps things simple and foolproof with step-by-step guidance.
Ingredients
For the crust:
200g (2 cups) graham cracker crumbs
100g (7 tbsp) unsalted butter, melted
2 tbsp sugar
For the filling:
900g (32 oz) cream cheese, softened
200g (1 cup) granulated sugar
3 large eggs
240g (1 cup) sour cream
1 tsp vanilla extract
1 tbsp lemon juice
For the blueberry topping:
250g (2 cups) fresh or frozen blueberries
50g (¼ cup) sugar
1 tbsp cornstarch mixed with 2 tbsp water
1 tsp lemon zest
Preparation
Make the CrustPreheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until sandy. Press into the bottom of a 9-inch springform pan. Bake 10 minutes, then let cool.
Prepare the FillingBeat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Blend in sour cream, vanilla, and lemon juice until creamy.
Bake the CheesecakePour filling over crust. Place pan on a baking sheet and bake for 50–55 minutes, until the edges are set but the center is slightly jiggly. Turn off oven, crack the door, and let cool inside for 1 hour.
ChillRefrigerate cheesecake for at least 4–6 hours (overnight is best).
Make the Blueberry ToppingIn a saucepan, combine blueberries, sugar, and lemon zest. Cook over medium heat until berries burst. Stir in cornstarch slurry and cook 1–2 minutes until thickened. Let cool.
Finish & ServeSpoon blueberry topping over chilled cheesecake. Slice and enjoy!