Blueberry Cheesecake with Graham Crust (Print Version)
Creamy cheesecake with graham crust and blueberry topping.
# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 24 oz cream cheese, softened
06 - 3/4 cup granulated sugar
07 - 2 tsp vanilla extract
08 - 3 large eggs, room temperature
09 - 1/2 cup sour cream
10 - 1 tbsp lemon juice
11 - 2 tbsp all-purpose flour
→ Blueberry Topping
12 - 8 oz fresh or frozen blueberries
13 - 1/3 cup granulated sugar
14 - 1/4 cup water
15 - 1 tbsp lemon juice
16 - 2 tsp corn starch dissolved in 1 tbsp water
# How to Make It:
01 - Preheat oven to 320°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
02 - In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt. Press mixture firmly into the pan base. Bake for 10 minutes; cool slightly.
03 - Beat cream cheese until smooth. Add sugar, vanilla, and lemon juice; mix well. Add eggs one at a time, beating after each. Fold in sour cream and flour until just combined.
04 - Pour filling over the cooled crust. Tap pan gently to release air bubbles.
05 - Bake for 50-60 minutes, until edges are set but center is slightly wobbly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
06 - In a saucepan, combine blueberries, sugar, water, and lemon juice. Cook over medium heat until berries soften and release juices. Stir in cornstarch slurry; simmer until thickened (2–3 minutes). Cool.
07 - Refrigerate cheesecake for at least 4 hours (preferably overnight).
08 - Spread blueberry topping over chilled cheesecake before serving.
# Expert Advice:
01 -
- The texture is impossibly creamy without being too heavy.
- That tart blueberry swirl cuts through the richness perfectly.
02 -
- Room temperature ingredients are non-negotiable for a smooth texture.
- Opening the oven door too early will cause the cheesecake to crack.
03 -
- Run a thin knife around the edge immediately after baking to prevent sticking.
- Let the compote cool completely so it does not melt the cheesecake top.