Best Ever Blueberry Cheesecake
Rich, creamy cheesecake baked on a buttery graham cracker crust and topped with a glossy blueberry sauce. This Best Ever Blueberry Cheesecake is the ultimate dessert for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 4 (8-ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 cups blueberries (fresh or frozen)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat Your Equipment: Preheat oven to 325°F. Wrap the springform pan with foil and set a kettle of water to boil.
- Combine Ingredients: Mix graham cracker crumbs with melted butter and press into the bottom of the pan. In another bowl, beat cream cheese until smooth, then add sugar, sour cream, and vanilla. Add eggs one at a time, mixing gently.
- Prepare Your Cooking Vessel: Pour the filling over the crust and smooth the top. Place pan in a larger roasting pan.
- Assemble the Dish: Pour hot water around the springform pan to create a water bath.
- Cook to Perfection: Bake 55–65 minutes until edges are set and center slightly jiggly. Turn off oven, crack door, and let cool inside for 1 hour.
- Finishing Touches: In a saucepan, combine blueberries, lemon juice, cornstarch, and water. Cook until thick and glossy. Cool before topping cheesecake.
- Serve and Enjoy: Chill cheesecake at least 4 hours or overnight before slicing. Serve with extra blueberry topping if desired.
Notes
- Use room temperature cream cheese to avoid lumps.
- Bake in a water bath for the smoothest texture.
- Chill overnight for best flavor and structure.
- Frozen blueberries work perfectly for the topping.
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