Description
This Creamy Blueberry Cheesecake is a rich, smooth, and fluffy baked cheesecake with a golden graham cracker crust and a glossy homemade blueberry sauce. It’s a classic dessert that’s simple to make and delivers show-stopping results every time.
Ingredients
- Crust:
- 2 cups finely crushed graham crackers
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- Cheesecake Filling:
- 24 oz cream cheese, room temperature
- ½ cup full-fat plain Greek yogurt, room temperature
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 cups fresh or frozen blueberries
- Blueberry Sauce:
- ½ cup water
- 1 tablespoon cornstarch
- 2 cups fresh or frozen blueberries (plus extra for garnish)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F. Place a roasting pan filled with hot water on a lower oven rack to create a water bath. Prepare a 9-inch springform pan by lining the bottom with parchment paper and wrapping the outside in heavy-duty foil or an oven bag.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then cool.
- Make the filling: In a mixing bowl, blend cream cheese and yogurt until smooth. Add sugar, cornstarch, lemon zest, and vanilla; mix until combined. Beat in eggs one at a time until just blended. Fold in blueberries and pour the mixture over the crust.
- Bake: Place the filled springform pan in the water bath. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake sit inside for 1 hour without opening the door.
- Cool and chill: Remove cheesecake, allow to cool at room temperature, then refrigerate for at least 6 hours or overnight.
- Make the blueberry sauce: In a small bowl, stir together water and cornstarch to make a slurry. In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until juices are released and berries are softened. Strain juices into the pan, stir in the slurry, and cook until thickened. Combine with cooked berries and let cool slightly.
- Assemble: Pour the blueberry sauce over the chilled cheesecake and spread evenly. Garnish with fresh blueberries or whipped cream if desired. Slice and serve.
Notes
- Use room temperature ingredients to ensure a smooth filling.
- Don’t overmix the batter to prevent air bubbles and cracks.
- The cheesecake can be made 1–2 days in advance and stored in the fridge.
- For clean slices, wipe the knife between each cut.
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 30g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
