Description

This blueberry cheesecake recipe features a rich, creamy cheesecake filling swirled with a sweet-tart blueberry sauce, all atop a classic buttery graham cracker crust. It’s an irresistible dessert that looks stunning and delights at every bite, perfect for celebrations or a simple weekend treat. Easy step-by-step instructions make this cheesecake doable for beginners while yielding bakery-quality results.

Ingredients

Units Scale

For the Graham Cracker Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Blueberry Sauce

2 cups fresh or frozen blueberries
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

For the Cheesecake Filling

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour

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Instructions

Prepare the Graham Cracker Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Make the Blueberry Sauce: In a saucepan, combine blueberries, sugar, and lemon juice over medium heat. Stir until the berries begin to release their juices. In a small bowl, mix cornstarch and water until smooth, then stir into the blueberry mixture. Simmer until thickened (about 5 minutes). Set aside to cool.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each. Blend in vanilla extract, sour cream, and flour until just combined, taking care not to overmix.
Assemble the Cheesecake: Pour half of the cream cheese filling onto the crust. Dollop half of the blueberry sauce over the filling and gently swirl with a knife. Repeat with remaining batter and blueberry sauce, again swirling for a marbled effect.
Bake the Cheesecake: Place the pan on the center rack and bake for 50-60 minutes, or until the center is just set and still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill and Serve: Remove the cheesecake from the oven and cool to room temperature. Refrigerate at least 4 hours or overnight before releasing from the pan. Slice and serve chilled, topped with extra blueberries if desired.

Notes

For best results, use room-temperature cream cheese to avoid lumps.
A water bath while baking can help prevent surface cracks.
The cheesecake tastes even better the next day after thorough chilling.
You can substitute frozen blueberries if fresh are unavailable—no need to thaw first.
Wipe your knife clean between slices for neat, attractive cuts.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 290mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg