This Ultimate Blueberry Cheesecake is rich, creamy, and bursting with fresh blueberry flavor in every bite! It has a buttery graham cracker crust, a smooth vanilla cheesecake filling with a bit of blueberry topping folded in, and the rest of the homemade blueberry topping as the perfect finishing touch! If you are looking for another delicious way to enjoy this irresistible blueberry topping, be sure to check out my Blueberry Cream Cheese Bars (Copycat Blueberry Jamboree)!
Ingredients & Substitutions
- Blueberry Topping: The blueberry topping is sweet and fruity, made with fresh blueberries that cook down with sugar to create a thick, juicy sauce. It’s the perfect burst of blueberry flavor to top off your cheesecake! Plus, I folded a little bit into the cheesecake filling. After all, this is the ultimate blueberry cheesecake! It is the same topping as I used in my Blueberry Lemon Cream Pie (which you will want to try, too)!
- Crust: I love a good graham cracker crust for cheesecake recipes! You can crush your own graham crackers or buy graham cracker crumbs. A store-bought crust would work, too. If you want to try something different, try using Oreo cookies, vanilla wafers, or shortbread cookies for the crust.
- Cheesecake Filling: Make sure the cream cheese has softened to room temperature before starting the filling. This helps it mix smoothly with the other ingredients, making the cheesecake filling creamy and lump-free. If the cream cheese is too cold, it might be hard to blend and could leave chunks in the filling.
How To Soften Cream Cheese Quickly
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
Can I Use Frozen Blueberries In The Blueberry Topping?
Yes, you can use frozen blueberries in the blueberry topping! You don’t have to thaw them first (though I would), but if you do, be sure to drain any extra liquid. Thawing helps prevent excess moisture, which could make your topping watery. If you skip thawing, just cook the blueberries a little longer to let the liquid reduce. Frozen blueberries work just as well as fresh ones and still give you that delicious blueberry taste!
Can I Make The Blueberry Topping For Cheesecake Ahead Of Time?
Yes, you can definitely make the blueberry topping ahead of time! It is convenient to cook and cool the topping, then store it in an airtight container in the refrigerator. It’ll stay fresh for up to 3 days, making it ready to go when I am ready to make this blueberry cheesecake!
How To Use A Water Bath To Prevent Cracks In Cheesecake
A water bath is one of the best ways to prevent the edges of your cheesecake from browning and to avoid cracks on top. Here’s how you can do it:
- Wrap your springform pan with 2 layers of heavy-duty aluminum foil to prevent water from seeping in.
- Place the foil-wrapped pan into a slightly larger pan.
- Carefully place both pans into the oven, then pour hot water into the larger pan until it comes about halfway up the side of the springform pan (3-4 inches deep). A teapot with hot water works great for this!
This method creates even heat, resulting in a smooth, creamy cheesecake with no cracks!
How To Tell When Cheesecake Is Done Baking
There are a few ways I check when my cheesecake is done baking. It’s perfect when the sides are set, but the middle still jiggles just a bit. I also like to use a food thermometer to check the internal temperature, which should be around 150°F. If you happen to have a couple of holes from checking, no worries—they will be covered by the delicious blueberry topping! Another trick I use is tapping the side of the pan with a wooden spoon; if the cheesecake jiggles slightly, it’s ready to come out of the oven.
How To Store Ultimate Blueberry Cheesecake
To store your Ultimate Blueberry Cheesecake, place it in an airtight container or wrap it tightly with plastic wrap to keep it fresh. Refrigerate the cheesecake for up to 5 days.
How To Freeze Blueberry Cheesecake {With or Without The Topping}
Here is how to freeze this ultimate blueberry cheesecake with or without the topping:
Freezing the Cheesecake Without the Topping: It’s best to freeze the cheesecake without the topping. Let the cheesecake cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze it for up to 1-2 months. When ready to serve, thaw it in the refrigerator overnight and add the blueberry topping before serving.
Freezing With the Topping: You can freeze the cheesecake with the topping, but the topping might change a little in texture. Store it in an airtight container, freeze it for 1-2 months, and thaw it in the refrigerator before serving. For best results, I recommend freezing without the topping and adding it later.
Ultimate Blueberry Cheesecake
Ingredients
Blueberry Topping
- 3 ½ cups (518 g) fresh blueberries, divided
- ¼ cup (50 g) granulated sugar
- 2 tablespoons light brown sugar, packed
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon lemon zest
Crust
- 1 ½ cups (126 g) graham cracker crumbs, about 10-12 sheets
- 2 tablespoons granulated sugar
- ⅓ cup (76 g) unsalted butter, melted
Cheesecake
- 4 packages (8 ounces each) cream cheese, softened
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (115 g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
Instructions
Blueberry Topping
- In a medium saucepan over medium heat, add 2 cups of blueberries, sugar, and brown sugar. Stir until the sugar dissolves and the blueberries begin to release their juices, about 3–5 minutes.
- In a small bowl, whisk together cornstarch and water until smooth. Pour into the saucepan, stirring continuously, until the mixture thickens, about 2 minutes.
- Remove from heat and stir in the lemon zest.
- Gently fold in the remaining blueberries.
- Measure out ½ cup of the blueberry mixture and set aside for the cheesecake filling. Transfer the remaining blueberry mixture to a separate bowl. Let it cool to room temperature before transferring it to the refrigerator to chill as you continue with the cheesecake.
Crust
- Preheat oven to 350°F. Lightly grease a 9-inch springform pan. Then, line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter Mix until evenly combined and the texture resembles wet sand.
- Press the mixture firmly into the bottom and about ⅔ of the way up the sides of the prepared pan. Set aside.
Cheesecake
- In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and mix until fully incorporated, scraping down the sides of the bowl as needed.
- Mix in sour cream and vanilla until smooth.
- With the mixer on low, add eggs one at a time, mixing until just incorporated. Do not overmix.
- Gently fold in the reserved ½ cup of blueberry topping. Pour the filling into the crust.
- Wrap two layers of heavy-duty aluminum foil tightly around the outside of the pan, making sure the foil extends up the sides and is sealed well to avoid leaks. Carefully place the springform pan into a larger pan and then place both in the oven. Pour hot water into the larger pan until it reaches about halfway up the side of the springform pan.
- Bake for about 70-75 minutes, or until the sides are set but the center remains slightly jiggly.
- Remove from oven. Let the cheesecake cool on a wire rack until it reaches room temperature (about 1 hour).
- Top the cooled cheesecake with the chilled blueberry topping.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
If you love blueberries and you love cheesecake, you will definitely love this dessert! It is great!
Elizabeth
I love this cheesecake! The blueberry topping folded into the cheesecake makes it extra delicous!
Stephanie
This cheesecake has the perfect balance of sweetness and tartness. The homemade blueberry topping really takes it over the top!
Annabelle
This cheesecake is creamy, smooth, and the blueberry topping is just the right touch.
Bella
This might be one of the best cheesecakes I have had, especially because I love blueberries. Yum!
Blueberry bliss!
Do you need help eating it??
Wow – yum! That looks amazing, Amanda!
This looks fantastic, and I’m a huge fan of lemon and blueberry together…and cheesecake in general.
This looks really, really good! I did previously print off Tyler’s recipe when you recommended it before – looks like I have another one to try! You spoke of your cheesecake cracking – have you tried a water bath? I always have good luck with that.
mmmmm cheesecake!
I am most definitely NOT a baker, but you always make it seem so easy and pleasurable that I’m inspired to try. 🙂
Is this the cheesecake that was ready for the oven when you lost power? If so, it certainly doesn’t look any worse for wear. How beautiful is all that blueberry juice floating on top and drizzling over the sides!
Just beautiful! I’ve only made one cheesecake and it cracked terribly, but I had a blueberry topping as well, so no one even knew 🙂 Great tip about room temperature ingredients – I didn’t know that!
Looks fantastic!
I love plain cheesecake, but it it’s going to be topped with anything, than I’m right with you on this one! It has to be blueberries. I believe the cracking comes from over mixing or so I’ve been told. My mom makes a perfect cheesecake, so I let her do it whenever she feels like spoiling me 🙂 I was just thinking of blueberries on cheesecake when I blogged a recipe yesterday. It’s Cranberry Cheesecake Pie,yes-in a pie, I was shocked I liked it with the cranberries in it, the pie part I loved! YUM!!!! It may become a staple for Thanksgiving 🙂
I’m sure everyone enjoyed your delicious looking cheesecake!