Blueberry Cheesecake: The Classic Dessert That Never Disappoints
This classic Blueberry Cheesecake features a buttery graham cracker crust, silky smooth cream cheese filling, and homemade blueberry topping. Using the water bath method ensures crack-free, professional results. Perfect for special occasions, holidays, or anytime you want an impressive dessert!
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Total Time: 6 hours (includes cooling/chilling)
- Yield: 12 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup butter, melted
- Pinch of salt
Filling:
- 32 oz cream cheese, room temperature
- 1¼ cups sugar
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- ¼ cup flour
- Pinch of salt
Blueberry Topping:
- 2 cups blueberries (fresh or frozen)
- ½ cup sugar
- 2 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Prep: Preheat oven to 325°F. Wrap springform pan exterior with foil. Grease interior.
- Crust: Mix graham crumbs, sugar, salt, and melted butter. Press into pan bottom. Bake 10 minutes. Cool.
- Filling: Beat cream cheese until smooth (2-3 min). Add sugar, beat 2 min. Add sour cream and vanilla. Add flour and salt. Add eggs one at a time on low speed, mixing just until incorporated.
- Pour: Pour filling over crust. Smooth top. Tap to release bubbles.
- Water bath: Place springform in roasting pan. Add hot water halfway up sides.
- Bake: Bake 60-75 minutes until edges set but center jiggles.
- Cool: Turn off oven, crack door. Let sit 1 hour. Remove, cool 2 hours at room temp. Refrigerate 4+ hours (overnight best).
- Topping: Cook blueberries, sugar, cornstarch, water, lemon juice, and salt over medium heat until thick (8-10 min). Cool completely.
- Serve: Release springform. Top with blueberries. Slice with hot knife.
Notes
- Room temperature ingredients essential
- Water bath prevents cracks
- Mix on low after adding eggs
- Center should jiggle when done
- Gradual cooling prevents cracks
- Chill minimum 4 hours, overnight best
- Frozen blueberries work perfectly
- Flavor improves after 24 hours
- Store refrigerated up to 5 days
- Freezes well for 2 months (without topping)