Best Fresh Blueberry Cheesecake Recipe
- Author: Dorothy Miller
- Prep Time: 30 mins
- Cook Time: 60 mins
- Total Time: 90 mins
- Yield: 12 1x
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
For the Blueberry Topping:
- 3 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- Make the filling: Beat cream cheese until smooth. Add sugar and beat until creamy. Add eggs one at a time, mixing just until combined. Stir in sour cream, vanilla, and lemon juice.
- Pour filling over crust. Place springform pan in a larger baking dish and add hot water until it reaches halfway up the sides of the springform pan.
- Bake for 55-65 minutes until edges are set but center still jiggles slightly. Turn off oven and leave door slightly ajar for 1 hour. Remove and cool completely.
- Make the topping: Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries release juices. Mix cornstarch and water, then stir into berries. Cook until thickened. Cool completely before spreading over cheesecake.
- Refrigerate cheesecake for at least 4 hours, preferably overnight, before serving.
Notes
- For best results, all ingredients should be at room temperature.
- To prevent cracks, avoid overmixing the batter and cool the cheesecake gradually.
- Frozen blueberries can be substituted when fresh aren’t available.