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Classic Baked Blueberry Cheesecake with Homemade Topping

A rich slice of creamy blueberry cheesecake topped with glossy blueberry compote.
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Make a dense, creamy, New York style blueberry cheesecake that stays crack-free. This recipe includes a sweet graham cracker crust and a homemade, juicy blueberry topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 cup fresh or frozen blueberries (for swirling)
  • 1 tablespoon lemon juice (for topping)
  • 1 cup fresh or frozen blueberries (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from entering during the water bath.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and salt until combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Mix in the sour cream until the batter is smooth.
  5. Pour half of the cream cheese filling over the cooled crust. Scatter 1 cup of blueberries evenly over the filling. Pour the remaining filling over the top.
  6. Create the swirl: Gently drop spoonfuls of the remaining blueberries over the top of the batter. Use a knife or skewer to gently swirl the berries into the top layer of the batter.
  7. Bake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. Prepare the topping: In a small saucepan, combine the second measure of blueberries, 1/4 cup sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and let cool completely.
  12. Before serving, carefully remove the sides of the springform pan and spoon the cooled blueberry topping over the chilled cheesecake.

Notes

  • For a truly crack-free surface, make sure your cream cheese and eggs are at room temperature before mixing.
  • If you prefer a lemon tang in the filling, add 1 teaspoon of lemon zest to the cream cheese mixture.
  • This dessert is excellent as a make-ahead dessert; the flavor improves after a full day of chilling.

Nutrition

Find it online: https://hearthbite.com/blueberry-cheesecake-recipe-classic-baked/