Ultimate Blueberry Cheesecake
This Ultimate Blueberry Cheesecake is rich, creamy, and bursting with fresh blueberry flavor in every bite! It has a buttery graham cracker crust, a creamy cheesecake filling with a bit of blueberry topping folded in, and the rest of the homemade blueberry topping as the perfect finishing touch!
Servings: 12 people
Calories: 549kcal
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.
Nutrition
Serving: 1piece | Calories: 549kcal