Description
Silky, bakery-style blueberry cheesecake with a buttery graham crust, creamy vanilla filling, and a jewel-bright blueberry topping that’s glossy, tangy, and absolutely irresistible.
Ingredients
- Graham Cracker Crumbs: 1 1/2 cups
- Granulated Sugar: 1 cup, divided (2 tablespoons for crust, 3/4 cup for filling, 2 tablespoons for topping)
- Unsalted Butter: 6 tablespoons, melted
- Cream Cheese: 32 ounces, softened
- Sour Cream: 1 cup, room temperature
- Eggs: 4 large, room temperature
- Vanilla Extract: 2 teaspoons
- Blueberries: 2 cups, divided
- Lemon Juice: 2 tablespoons
- Cornstarch: 2 teaspoons
- Water: 1/4 cup
Instructions
- Preheat Your Equipment: Heat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with two layers of foil to prevent leaks.
- Combine Ingredients: In a bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until evenly moistened. Press firmly into the pan bottom and bake 8 minutes, then cool slightly.
- Prepare Your Cooking Vessel: Place the springform pan inside a large roasting pan to set up a water bath.
- Assemble the Dish: Beat cream cheese until smooth. Add 3/4 cup sugar, sour cream, and vanilla, mixing just until combined. Beat in eggs one at a time. Pour filling over crust. Set the roasting pan on the oven rack and pour hot water into the roasting pan to come halfway up the sides of the springform.
- Cook to Perfection: Bake 60 to 70 minutes, until edges are set and the center still jiggles slightly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Remove and chill at least 4 hours or overnight.
- Finishing Touches: In a saucepan, combine 1 cup blueberries, remaining 2 tablespoons sugar, lemon juice, cornstarch, and water. Simmer, stirring, until thick and glossy, 3 to 5 minutes. Stir in remaining 1 cup blueberries and cool completely. Spoon over chilled cheesecake.
- Serve and Enjoy: Release the springform, slice with a hot knife wiped clean between cuts, and serve with extra berries if desired.
Notes
- Room-Temp Dairy: Let cream cheese, sour cream, and eggs warm up for the smoothest batter.
- Easy Release: Run a thin knife around the edge right after baking to prevent cracking as it cools.
- No Water Bath Leaks: Use heavy-duty foil or place the pan inside a slightly larger cake pan before the roasting pan.
- Chill Time: Overnight chilling gives the cleanest slices and best flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg