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About the Recipe
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Ingredients
Blueberry Cheesecake Recipe
Ingredients
For the crust:
1 ½ cups graham cracker crumbs (about 10 full sheets)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the cheesecake filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
⅔ cup sour cream
⅔ cup heavy cream
For the blueberry topping:
2 cups fresh or frozen blueberries
½ cup sugar
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon lemon juice
Preparation
Instructions
1. Make the crust:
Preheat oven to 170C (330C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
2. Prepare the filling:
Beat the softened cream cheese until smooth (use a hand or stand mixer).
Add sugar and vanilla; beat until combined and creamy.
Add eggs one at a time, mixing just until combined after each.
Mix in sour cream and heavy cream until smooth.
3. Bake the cheesecake:
Pour the filling over the crust and smooth the top.
Place the springform pan in a larger roasting pan. Fill the outer pan with hot water halfway up the sides (water bath).
Bake for 55–70 minutes, or until edges are set and the center slightly jiggles.
Turn off oven, crack the door, and let cheesecake cool for 1 hour in the oven.
Remove from oven and chill in the fridge for at least 4 hours or overnight.
4. Make the blueberry topping:
In a small saucepan over medium heat, combine blueberries, sugar, cornstarch, water, and lemon juice.
Stir and cook until thickened and bubbly (about 5–8 minutes).
Let cool, then spoon over the chilled cheesecake before serving.