This Blueberry Cream Cheese Cheesecake is a showstopper dessert that combines a crisp graham cracker crust, a rich and creamy cheesecake filling, and a glossy blueberry topping. The cream cheese base is lightly sweetened and flavored with vanilla and lemon zest, while the topping adds a fruity brightness that cuts through the richness. Whether you’re serving it at a dinner party or enjoying a quiet moment with coffee, this cheesecake delivers a perfect balance of indulgence and freshness.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons all-purpose flour
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
For the blueberry topping:
- 1 ½ cups blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions:
1. Prepare the crust:
Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to compact it evenly. Bake for 10 minutes, then set aside to cool.
2. Make the filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy—about 2 minutes. Add sugar and beat until well incorporated. Mix in the flour, then add eggs one at a time, beating on low speed after each addition to avoid overmixing. Stir in sour cream, vanilla extract, and lemon zest until just combined.
Gently fold in the blueberries with a spatula. Pour the filling over the cooled crust and smooth the top with a spatula.
3. Bake the cheesecake:
Place the springform pan on a baking sheet. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
Afterward, transfer the cheesecake to a wire rack and let it cool to room temperature. Then refrigerate for at least 6 hours or overnight for best results.
4. Prepare the blueberry topping:
In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Stir occasionally until the berries begin to release their juices, about 5–7 minutes. Add the cornstarch slurry and stir until the mixture thickens to a syrupy consistency. Remove from heat and let it cool completely.
5. Assemble and serve:
Once the cheesecake is fully chilled, spoon the cooled blueberry topping over the surface. Let it cascade naturally over the edges for a rustic, elegant look. Slice with a warm knife for clean cuts and serve chilled.
This cheesecake is a celebration of textures and flavors—crunchy crust, creamy filling, and juicy topping. If you’re feeling adventurous, you could even swirl some of the blueberry sauce into the batter before baking for a marbled effect. Want to elevate it further? A dollop of whipped cream or a sprig of mint adds a lovely finishing touch.
Would you like a tropical twist next—maybe a mango or passionfruit version? 🍰✨