Creamy Blueberry Cheesecake (Printable)

Rich cheesecake with blueberry compote and buttery graham crust, perfect for celebrations.

# What You’ll Need:

→ For the Crust

01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt

→ For the Cheesecake Filling

05 - 32 oz cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream
09 - 1 tsp vanilla extract
10 - 2 tbsp all-purpose flour

→ For the Blueberry Topping

11 - 2 cups fresh or frozen blueberries
12 - 1/3 cup granulated sugar
13 - 2 tbsp lemon juice
14 - 1 tbsp cornstarch mixed with 2 tbsp water

# How-to Steps:

01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Mix in sour cream, vanilla extract, and flour until just combined. Do not overmix.
04 - Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles. Bake in the preheated oven for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
05 - Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
06 - In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5 minutes, stirring gently, until blueberries release their juices. Add the cornstarch slurry and cook for 1 to 2 minutes, until thickened. Remove from heat and let cool.
07 - Spread the cooled blueberry topping over the chilled cheesecake. Release the cheesecake from the pan and transfer to a serving plate. Slice and serve chilled.

# Expert Advice:

01 -
  • The contrast between tangy blueberries and impossibly rich cream cheese hits different after a long day
  • This cake actually forgives beginner mistakes—my first one had a hairline crack and still disappeared in minutes
  • Making your own compote feels fancy but takes about ten minutes and tastes infinitely better than anything from a jar
02 -
  • Room temperature ingredients are the difference between silky smooth and grainy—take everything out at least two hours before you start
  • The center should still wobble slightly when you take it out, it will continue cooking as it cools
  • Never open the oven door during baking—sudden temperature changes cause cracks
03 -
  • Place a baking sheet on the rack below the cheesecake to catch any butter that might leak from the crust
  • If you do get a crack, don't panic—the blueberry topping covers almost anything, or simply call it rustic and serve with extra compote

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