Blueberry Cheesecake

A creamy and tangy cheesecake dotted with juicy blueberries and topped with a blueberry sauce, this homemade Blueberry Cheesecake will be your new favorite recipe. It comes together so easily and is perfect for any occasion.


  • 9″ Springform pan
  • Stand mixer
  • Baking dish
  • Saucepan


For the Crust:

  • 1 ½ cups graham cracker crumbs (180g)
  • 5 tablespoons unsalted butter melted (70g)
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 2 (8-ounce/227g blocks) cream cheese room temperature
  • ¾ cup granulated sugar (150g)
  • ½ cup sour cream (120g)
  • 3 large eggs room temperature
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons vanilla extract
  • 1 cup blueberries (155g)

For the Blueberry Topping:

  • 2 cups blueberries divided (300g)
  • ½ cup granulated sugar (100g)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 2 teaspoons cornstarch


For the Crust:

  • Lightly spray the inside of a 9-inch springform pan with baking spray.
  • In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar. Press into the bottom and about 2-inches up sides of the prepared pan. Refrigerate while preparing the filling, or at least 30 minutes.

For the Cheesecake Filling:

  • Preheat the oven to 325°F. Position one oven rack in the lowest position and the other oven rack in the middle of the oven.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and fluffy, about 2 to 3 minutes. Add the sour cream and beat on medium speed until combined, about 1 minute. Add the eggs, one at a time, beating well after each addition. Stop and scrape down the bowl a few times during mixing. Mix in the flour and vanilla until smooth, about 1 minute.
  • Gently fold in the blueberries. Pour the batter into the chilled crust, spreading the top into an even layer.
  • Place a large ovenproof casserole dish on the bottom rack of the oven. Fill the dish with boiling water. Place the cheesecake on the rack above the dish.
  • Bake for 1 hour and 15 minutes or until the filling is set, begins to pull away from sides and the center is wobbly when gently shaken. Tent with foil if the top starts to brown during baking. Let cool on a wire rack, for 1 hour. Refrigerate, uncovered, for at least 4 and up to 24 hours.

For the Blueberry Topping:

  • In a small saucepan, bring 1 1/2 cups of blueberries, sugar, and lemon juice to a simmer over medium heat. Cook, stirring often, until the blueberries breakdown and the sauce is syrupy, about 8 minutes.
  • In a small bowl, whisk together the water and cornstarch. Stir it into the pan along with the remaining 1/2 cup blueberries. Cook, stirring constantly until thickened, about 2 minutes. Remove from heat, and let cool to room temperature, about 30 minutes.
  • Spoon over the cooled cheesecake before slicing.


  • Do not overmix the cheesecake batter, as it will introduce too much air to the batter. Air in the batter leads to the cheesecake rising too much in the oven and collapsing in the middle.
  • Bring your ingredients, such as the eggs, sour cream, and cream cheese, to room temperature, so they will easily incorporate without overmixing.
  • Do not open the oven to peek at your baking cheesecake. The hot air from the oven will escape, and cold air will enter the oven, causing the cheesecake to fall or crack.
  • Use a flat-bottomed measuring cup or glass to press the graham cracker crust to make sure the crust is tightly packed and smooth.
  • When you pour the cheesecake batter into the pan, gently tap the pan on the counter to pop any air bubbles in the batter.

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