Here’s a classic Blueberry Cheesecake recipe with clear ingredients and detailed directions. It’s creamy, smooth, and topped with a homemade blueberry sauce
Blueberry Cheesecake
🍰 Serves
10–12 slices (9-inch / 23 cm springform pan)
⏱ Time
- Prep: 25 minutes
- Bake: 55–65 minutes
- Chill: 4 hours (or overnight)
🧾 Ingredients
Crust
- 1½ cups crushed graham crackers (or digestive biscuits)
- ⅓ cup melted butter
- 2 tbsp sugar (optional, for sweetness)
Cheesecake Filling
- 680 g (24 oz) cream cheese, softened
- ¾ cup sugar
- 3 large eggs, room temperature
- 1 cup sour cream (or Greek yogurt)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour or cornstarch
Blueberry Topping
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
🔪 Preparation
- Preheat oven to 160°C / 325°F
- Grease the springform pan and line the bottom with parchment paper.
🧱 Make the Crust
- In a bowl, mix crushed crackers, melted butter, and sugar.
- Press firmly into the bottom of the pan.
- Bake for 10 minutes, then let cool.
🥣 Make the Cheesecake Filling
- Beat cream cheese until smooth (no lumps).
- Add sugar and mix until creamy.
- Add eggs one at a time, mixing gently after each.
- Mix in sour cream, vanilla, lemon juice, and flour.
- Do not overmix—this keeps the cheesecake smooth and crack-free.
🔥 Baking
- Pour filling over cooled crust.
- Tap pan gently to remove air bubbles.
- Bake for 55–65 minutes
- Edges should be set
- Center should jiggle slightly
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
🫐 Blueberry Topping
- In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water.
- Cook over medium heat, stirring, until thickened (5–7 minutes).
- Cool completely before spreading on cheesecake.
🍽 Serving
- Slice with a knife dipped in warm water
- Serve chilled
- Add extra fresh blueberries if desired
🌟 Tips & Variations
- No cracks: Avoid overmixing and sudden temperature changes
- No-bake version: I can share one if you want
- Gluten-free: Use gluten-free biscuits
- Lighter version: Use Greek yogurt and reduced-fat cream cheese