Fresh Blueberry Cheesecake

A rich, creamy cheesecake packed with fresh blueberry flavor and topped with a sweet blueberry sauce on a buttery graham cracker crust.

Ingredients

For the Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• ½ cup sour cream

For the Blueberry Topping

• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 325°F (165°C).
2. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then let it cool.
4. Beat cream cheese until smooth. Add sugar and vanilla, mixing well.
5. Add eggs one at a time, mixing on low speed after each addition.
6. Fold in the sour cream until fully combined.
7. Pour the filling over the cooled crust.
8. Bake for 60–70 minutes, or until the center is almost set.
9. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
10. Refrigerate for at least 4 hours, preferably overnight.

Make the Blueberry Topping

1. In a saucepan, combine blueberries, sugar, cornstarch, and water.
2. Cook over medium heat, stirring gently, until the mixture thickens.
3. Stir in lemon juice and let cool completely.
4. Spread over the chilled cheesecake before serving.

Tips

• Use room-temperature cream cheese and eggs for the smoothest texture.
• Avoid overmixing once the eggs are added to prevent cracks.
• Fresh blueberries provide the best flavor, but frozen blueberries work too.

For an extra fresh taste, garnish with whole blueberries and a little lemon zest before serving.