Creamy Blueberry Cheesecake – A Classic Dessert with a Fruity Twist

Introduction

If you’re looking for the ultimate dessert to impress your guests, this blueberry cheesecake is a showstopper. With a smooth, creamy filling and a vibrant blueberry topping, it’s the perfect mix of tangy and sweet. Whether it’s for birthdays, holidays, or weekend treats, this classic cheesecake will never disappoint!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)
• 2 tbsp granulated sugar
• ½ cup (115g) unsalted butter, melted

For the Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 2 tbsp all-purpose flour
• Zest of 1 lemon (optional)

For the Blueberry Topping:

• 1 ½ cups fresh or frozen blueberries
• 2 tbsp water
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch (mixed with 1 tbsp water)

 

Instructions

1️⃣ Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. Combine graham cracker crumbs, sugar, and melted butter in a bowl.
3. Press mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
4. Bake for 8–10 minutes. Let cool while you prepare the filling.

Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese until smooth.
2. Add sugar and mix until creamy.
3. Beat in eggs one at a time.
4. Stir in vanilla, sour cream, flour, and lemon zest.
5. Pour the batter over the cooled crust and smooth the top.
6. Bake for 50–60 minutes, or until the center is set but slightly jiggly.
7. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

3️⃣ Make the Blueberry Topping

1. In a saucepan over medium heat, combine blueberries, sugar, water, and lemon juice.
2. Once bubbling, stir in the cornstarch mixture and cook until thickened (2–3 minutes).
3. Once the cheesecake has cooled, refrigerate for at least 4 hours (preferably overnight).
4. Top with the cooled blueberry sauce before serving.

4️⃣ Chill and Serve

1. Once the cheesecake has cooled, refrigerate for at least 4 hours (preferably overnight).
2. Top with the cooled blueberry sauce before serving.

Tips & Variations

• Use a water bath to prevent cracks. Wrap the pan in foil and place it in a larger pan with hot water.
• No sour cream? Greek yogurt works great.
• Make it mini: Use a muffin tin for mini blueberry cheesecakes—great for parties.
• Crust swap: Try using Oreo crumbs or almond meal for a different flavor.

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🧊 Storage

Store covered in the fridge for up to 5 days. You can also freeze slices individually (without the topping) for up to 1 month.