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Blueberry Cheesecake

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A velvety blueberry cheesecake with a rich cream cheese filling and a bright blueberry swirl, perfect for celebrations or dinner parties.

  • Author: daniel-kim
  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Total Time: 540 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 teaspoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon warm water
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 24 ounces full-fat cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature

Instructions

  1. Preheat the oven to 350°F (177°C) and wrap the bottom of a springform pan with aluminum foil.
  2. Make the cornstarch slurry by whisking together cornstarch, lemon juice, and warm water until smooth.
  3. Cook the blueberries and granulated sugar in a saucepan over medium heat until the berries begin to break down.
  4. Strain the cooked mixture through a sieve to remove skins and seeds.
  5. Prepare the crust by combining graham cracker crumbs, granulated sugar, and melted butter, then press into the bottom of the pan.
  6. Bake the crust for 10 minutes, then cool slightly.
  7. Make the cheesecake filling by beating cream cheese and sugar until smooth, then mixing in sour cream, vanilla, and eggs.
  8. Assemble the cheesecake by pouring the filling into the crust and swirling in the blueberry sauce.
  9. Set up a water bath and bake for 55 to 65 minutes, or until the center wobbles slightly.
  10. Cool the cheesecake in the oven for 1 hour, then refrigerate for at least 6 hours.
  11. Serve with reserved blueberry sauce.

Notes

Bring cream cheese and eggs to room temperature for a smooth filling. Avoid overmixing after adding eggs.

Nutrition