Creamy Blueberry Cheesecake (Printable Version)

Rich cheesecake layered with blueberry compote on buttery graham cracker crust

# Ingredient List:

→ For the Crust

01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt

→ For the Cheesecake Filling

05 - 32 oz cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream
09 - 1 tsp vanilla extract
10 - 2 tbsp all-purpose flour

→ For the Blueberry Topping

11 - 2 cups fresh or frozen blueberries
12 - 1/3 cup granulated sugar
13 - 2 tbsp lemon juice
14 - 1 tbsp cornstarch mixed with 2 tbsp water

# Step-by-Step Instructions:

01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Mix in sour cream, vanilla extract, and flour until just combined. Do not overmix.
04 - Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles. Bake in the preheated oven for 50–60 minutes, or until the center is just set but still slightly jiggly.
05 - Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the oven and let cool completely at room temperature.
06 - Cover and refrigerate for at least 4 hours, preferably overnight.
07 - In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5 minutes, stirring gently, until blueberries release their juices. Add the cornstarch slurry and cook for 1–2 minutes, until thickened. Remove from heat and let cool.
08 - Spread the cooled blueberry topping over the chilled cheesecake. Release the cheesecake from the pan and transfer to a serving plate. Slice and serve chilled.

# Tips from hearthlykitchen:

01 -
  • The texture is impossibly silky, like eating a cloud that decided to become dessert
  • That blueberry topping strikes the perfect balance between tart and sweet, cutting through all that richness
  • It actually tastes better the next day, which means you can make it ahead and still impress everyone
02 -
  • Cold ingredients are the enemy—everything needs to be at room temperature before you start mixing
  • The jiggle in the center when you pull it from the oven is normal, it will firm up as it cools
  • Running a knife around the edge right after baking helps prevent cracking as it contracts
03 -
  • Place a pan of water on the rack below your cheesecake while baking—the steam helps prevent cracks
  • Use an offset spatula to get perfectly smooth tops on both the filling and the fruit layer
  • Chill your springform pan in the freezer for 10 minutes before pressing in the crust—it helps it set up faster

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