Decadent Fresh Blueberry Cheesecake
A rich and creamy blueberry cheesecake featuring a buttery graham cracker crust, smooth cheesecake filling, and a sweet blueberry topping. Perfect for holidays, potlucks, and family gatherings.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 32 ounces full-fat brick cream cheese, room temperature four 8-oz blocks
- 1 ¼ cups granulated sugar
- 2 tablespoons all-purpose flour
- ¾ cup full-fat sour cream
- 1 tablespoon vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 4 large eggs, room temperature
For the Fresh Blueberry Topping
- 3 cups fresh blueberries, divided
- ⅓ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Prepare the Crust
- Preheat the oven to 325°F (165°C). Line a 9×13-inch glass baking dish with parchment paper, leaving an overhang on the long sides for easy lifting, and lightly grease.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool while you make the filling.
Make the Filling
- In a large bowl, beat the room-temperature cream cheese until completely smooth and creamy, scraping down the bowl to eliminate any lumps.
- Add the granulated sugar and flour and beat until just combined.
- Mix in the sour cream, vanilla, lemon zest, and lemon juice until smooth.
- Add the eggs one at a time on low speed, mixing just until each is incorporated. Do not over-mix once the eggs are in.
Bake and Cool
- Pour the filling over the cooled crust and smooth the top.
- Bake at 325°F for 75 to 85 minutes, until the edges are set and the center 2 inches still jiggle slightly (150–155°F internal temperature).
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven, cool to room temperature, then cover and refrigerate overnight.
Make the Blueberry Topping
- In a small saucepan, combine 1 1/2 cups of the blueberries, the granulated sugar, and lemon juice. Cook over medium heat until the berries burst and release their juices, about 5 minutes.
- Stir the cornstarch into the water to make a slurry, then stir it into the pan. Cook 1 to 2 minutes until thickened and glossy.
- Remove from the heat and gently fold in the remaining 1 1/2 cups fresh blueberries. Let cool.
- Spoon the topping over the chilled cheesecake just before serving.
Notes
Room temperature is essential: set the cream cheese and eggs out at least 2 hours before baking.
Do not over-mix after adding the eggs — too much air causes the cheesecake to puff, crack, and sink.
Use the jiggle test: the outer ring should be set with only the center 2 inches wobbling; an internal temperature of 150–155°F (65–68°C) confirms doneness.
Chill overnight for the best texture and flavor.
Dip a knife in hot water and wipe it clean between cuts for bakery-clean slices.
Store covered in the refrigerator for up to 5 days.
Do not over-mix after adding the eggs — too much air causes the cheesecake to puff, crack, and sink.
Use the jiggle test: the outer ring should be set with only the center 2 inches wobbling; an internal temperature of 150–155°F (65–68°C) confirms doneness.
Chill overnight for the best texture and flavor.
Dip a knife in hot water and wipe it clean between cuts for bakery-clean slices.
Store covered in the refrigerator for up to 5 days.
Nutrition
Calories: 575kcalCarbohydrates: 49gProtein: 8gFat: 38gSaturated Fat: 23gSodium: 360mgFiber: 1gSugar: 40g
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