Creamy Blueberry Cheesecake (Printable Format)

Rich velvety cheesecake with blueberry compote on buttery graham crust

# What You Need:

→ For the Crust

01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ For the Cheesecake Filling

05 - 32 ounces cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons all-purpose flour

→ For the Blueberry Topping

11 - 2 cups fresh or frozen blueberries
12 - 1/3 cup granulated sugar
13 - 2 tablespoons lemon juice
14 - 1 tablespoon cornstarch mixed with 2 tablespoons water

# How-To Steps:

01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Mix in sour cream, vanilla extract, and flour until just combined. Do not overmix.
04 - Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles. Bake in the preheated oven for 50–60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
05 - Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
06 - In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5 minutes, stirring gently, until blueberries release their juices. Add the cornstarch slurry and cook for 1–2 minutes, until thickened. Remove from heat and let cool.
07 - Spread the cooled blueberry topping over the chilled cheesecake. Release the cheesecake from the pan and transfer to a serving plate. Slice and serve chilled.

# Expert Suggestions:

01 -
  • The contrast between that buttery graham cracker base and tangy cream cheese filling is absolute magic
  • This blueberry compote turns an already stunning dessert into something that feels restaurant special
02 -
  • Overmixing after adding eggs introduces air bubbles that cause cracks, so gently fold until just combined
  • The cooling in the oven technique prevents the dreaded sudden temperature change crack
03 -
  • Run a thin knife around the edge before releasing the springform for clean edges every time
  • Room temperature ingredients are non negotiable for that silky smooth texture we are after

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