This Ultimate Blueberry Cheesecake is a showstopper. The cheesecake is a classic New York recipe (perfect for years!) covered with the most luxurious blueberry topping. One of the best parts is the graham cracker crust which has a secret ingredient… cinnamon! This recipe is a must-try!
I made this to bring to my hubby’s’ family’s Thanksgiving celebration this Sunday, and actually snapped these pictures when we were there. Please forgive the poor quality!
I love love, love Cheesecake. The thick buttery crust and decadently rich and smooth filling with blueberries spilling over the top is a sight to behold! Whenever I make this recipe, the consistency is smooth and creamy and there are no cracks to speak of. Plus it’s stinking delicious!
Servings: 12 servings
This filling is to be spread generously over the top of the cheesecake after it is cooled.
Truly, this is the most wonderful cheesecake.
I hope you will try it!
If You Love Cheesecake You Might Also Like:
Ultimate Blueberry Cheesecake
- 2 pints fresh blueberries
- 2 tablespoons lemon juice
- ¼ cup (50g) granulated sugar
- 2 cups finely ground graham crackers
- ½ teaspoon ground cinnamon
- ½ cup (1 stick or 113g) unsalted butter, melted
- 4 packages (8-ounce packages) cream cheese, room temperature
- 1½ cups (300g) granulated sugar
- ¾ cup (184g) whole milk, room temperature
- 4 large eggs, room temperature
- 1 cup (230g) sour cream, room temperature
- 1 tablespoon vanilla extract
- ¼ cup (31g) all-purpose flour
- In a small saucepan, add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
- In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
- Preheat oven to 350°F.
- In a bowl of a stand mixer, mix cream cheese with sugar on medium-high speed until smooth. (about 3 minutes)
- With the mixer on low, blend in milk and then mix in the eggs one at a time, mixing just enough to incorporate.
- Add in sour cream, vanilla, and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour.
- After 1 hour, turn the oven off, and let the cheesecake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.* See Notes for alternative method.
- Chill in refrigerator until serving.
Did you make this recipe?
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I really love to cook . I will surely do this at home!
I made this cheesecake on Sunday. I am a cheesecake snob and this recipe did not disappoint. It is amazing. But… Sorry to say the blueberry topping was not perfect. It was not sweet and not thick enough. It drips everywhere. Just needs a bit more sugar and some flour or cornstarch to keep it from being such a drippy mess.
I am 76 and have lots of experience with cheesecake. They are correct about putting it in a water bath. Since I am also a cake decorator, I just set it in the pan which is a little larger than the cheesecake pan. I then set that pan in a larger wedding cake pan and put the water in that second pan. Works great, and is much better than the recommended wrapping the cheesecake pan in foil and setting the foil covered pan in the water.
CRACKS ARE PLACES TO PUT YOUR EXTRA TOPPINGS.
Great point Wanda! 🙂
What a great tip, Wanda!!!! I have made a few cheesecakes where the water leaked into the crust because when I wrapped the foil around the pan, the hinge of the springform pan poked a hole in it that I wasnt aware of. And I knew for sure I hadnt put in too much water. I will try your method when I try this recipe, thanks!!!!
This looks and sound delish but as I was reading the directions for the crust it says use an “8 inch pan” but when you read the directions for the cheesecake it says a “9 inch pan.” Judging by the amount of ingredients for both the crust and the filling, Im thinking a 9 inch pan would be needed.
Yet another successful attempt using your recipe! I followed the steps exactly, replaced the grahams with digestive instead. Cake turned out simply divine!! And bcos it looked so pretty, i didnt have the heart to eat it. Lol
The best cheesecake I have ever made. I don’t know how to put it into words. Where has this cheesecake been all my life?!?
I have made this every year for the last 9 years for my sons birthday. This year he turned 21 and I thought he’s want a fancy birthday cake or something but nope. He requested this. It’s a tradition we both love. Thank you for this awesome recipe!