Here’s a simple and delicious Blueberry Cheesecake recipe — creamy, rich, and topped with sweet-tart blueberries. 💙🍰
🧁 Ingredients
For the crust:
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1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
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¼ cup (50g) granulated sugar
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½ cup (115g) unsalted butter, melted
For the cheesecake filling:
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24 oz (680g) cream cheese, softened
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1 cup (200g) granulated sugar
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1 cup (240g) sour cream (or Greek yogurt)
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3 large eggs
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2 tsp vanilla extract
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1 tbsp lemon juice (optional, for brightness)
For the blueberry topping:
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2 cups (250g) fresh or frozen blueberries
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½ cup (100g) granulated sugar
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1 tbsp cornstarch
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2 tbsp water
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1 tsp lemon juice
🍳 Instructions
1. Make the crust
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Preheat oven to 325°F (160°C).
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Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
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Press mixture firmly into the bottom of a 9-inch (23cm) springform pan.
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Bake for 10 minutes, then let cool.
2. Make the filling
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Beat cream cheese and sugar until smooth and creamy.
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Add sour cream, vanilla, and lemon juice; mix until combined.
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Add eggs one at a time, mixing on low speed until just blended.
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Pour filling over the crust.
3. Bake the cheesecake
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Bake for 55–65 minutes, until the center is almost set (a slight jiggle is okay).
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Turn off oven, crack the door open slightly, and let cheesecake rest inside for 1 hour.
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Chill in the refrigerator for at least 4 hours (preferably overnight).
4. Make the blueberry topping
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In a saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice.
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Cook over medium heat for 5–8 minutes, stirring until thickened and glossy.
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Let cool completely, then spoon over chilled cheesecake.
✨ Tips
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For extra creaminess, ensure all ingredients are room temperature before mixing.
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Wrap the pan in foil and bake in a water bath to prevent cracks (optional but worth it!).
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Store leftovers covered in the fridge for up to 5 days or freeze for up to 2 months.
Would you like me to adapt it for something specific — like no-bake, mini cheesecakes, or a vegan version?
