Ooo, solid choice 😌💙
Here’s a classic homemade blueberry cheesecake—creamy center, buttery crust, glossy blueberry topping.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- 2 tbsp sugar
- 6 tbsp melted butter
Cheesecake filling
- 16 oz (450 g) cream cheese, softened
- ¾ cup sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- ½ cup sour cream (or heavy cream)
Blueberry topping
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water
Step-by-step process
1. Make the crust
- Preheat oven to 325°F (165°C).
- Mix graham crumbs, sugar, and melted butter.
- Press firmly into the bottom of a springform pan.
- Bake 10 minutes, then cool.
2. Make the cheesecake filling
- Beat cream cheese until smooth (no lumps).
- Add sugar and mix gently.
- Beat in eggs one at a time (don’t overmix).
- Mix in vanilla and sour cream until just combined.
👉 Overmixing adds air and causes cracks—go slow.
3. Bake the cheesecake
- Pour filling over cooled crust.
- Tap pan gently to release air bubbles.
- Bake 45–55 minutes until edges are set and center slightly jiggles.
- Turn oven off, crack the door, and let sit 1 hour.
4. Cool completely
- Remove from oven.
- Chill in the fridge at least 4 hours (overnight is best).
5. Make blueberry topping
- In a saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat until berries burst.
- Stir in cornstarch slurry.
- Simmer until thick and glossy.
- Cool completely.
6. Assemble
- Spoon cooled blueberry topping over chilled cheesecake.
- Slice with a warm knife for clean cuts.
Pro tips
- Room-temperature ingredients = smoother cheesecake
- For zero cracks, bake in a water bath
- Want extra richness? Swap sour cream for mascarpone
If you want, I can give you:
- A no-bake blueberry cheesecake
- A mini cheesecake version
- A New York–style ultra-dense one
- Or tips to fix cracks and texture issues
Just tell me your vibe 🍰💙
