Fresh Blueberry Cheesecake

This Fresh Blueberry Cheesecake is rich, creamy, and perfectly balanced with a bright, fruity topping. A buttery graham cracker crust supports a smooth, crack-free cheesecake filling, finished with a glossy blueberry compote that adds just the right amount of sweetness and tang. It’s an elegant yet approachable dessert that’s ideal for celebrations, holidays, or anytime you want a truly impressive homemade cheesecake.

Ingredients

For the Graham Cracker Crust

1½ cups (150 g) graham cracker crumbs (about 10 full sheets)
¼ cup (50 g) granulated sugar
6 tablespoons (85 g) unsalted butter, melted

For the Cheesecake Filling

4 packages (8 oz each) full-fat cream cheese, softened
1 cup (200 g) granulated sugar
1 cup (240 g) full-fat sour cream
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice
3 large eggs, room temperature

For the Fresh Blueberry Topping

3 cups (450 g) fresh or frozen blueberries
¼ cup (50 g) granulated sugar
1 tablespoon lemon juice
1½ teaspoons cornstarch mixed with 1 tablespoon cold water
Optional: ½ teaspoon lemon zest

Instructions

Step 1: Make the Crust

Preheat the oven to 325°F (160°C).

In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan.

Bake for 10 minutes, then set aside to cool while preparing the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until completely smooth, about 2–3 minutes.

Add sour cream, vanilla extract, and lemon juice, mixing until just combined.

Add the eggs one at a time, mixing on low speed just until incorporated. Scrape down the bowl as needed. Do not overmix.

Step 3: Bake Gently

Pour the filling over the cooled crust and smooth the top.

Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Remove from the oven and cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight.

Step 4: Make the Blueberry Topping

In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook for 5–7 minutes, until the berries begin to burst.

Stir in the cornstarch slurry and cook for 1–2 minutes, until thickened and glossy. Remove from heat and cool completely.

Step 5: Assemble and Serve

Run a knife around the edge of the cheesecake and remove the springform ring.

Spoon the cooled blueberry topping over the cheesecake, letting it gently spill toward the edges. Garnish with fresh blueberries or mint if desired.

Pro Tips for Success

Use fully room-temperature ingredients to avoid lumps
Mix gently after adding eggs to prevent cracks
Allow gradual cooling to maintain a smooth surface
Chill thoroughly before slicing for clean cuts

Serving Suggestions

Serve chilled with coffee or tea
Add whipped cream or vanilla ice cream for extra indulgence
Slice thin for brunch tables or special occasions
Perfect centerpiece for birthdays, showers, or summer holidays

Make-Ahead & Storage

Refrigerator: Keeps covered for up to 5 days
Freezer: Freeze cheesecake without topping for up to 2 months
Topping: Store separately and add just before serving