🫐🍰 Dreaming of a creamy, tangy, berry-kissed dessert? This Classic Blueberry Cheesecake delivers silky smooth cheesecake atop a buttery graham cracker crust, crowned with a juicy homemade blueberry topping. It’s elegant, irresistible, and perfect for any occasion—or no occasion at all. 💙✨
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🧾 Ingredients (Serves 10–12)
🍪 Graham Cracker Crust
• 1½ cups graham cracker crumbs
• 6 tbsp melted butter 🧈
• 2 tbsp sugar
🍰 Cheesecake Filling
• 24 oz cream cheese, softened (3 blocks)
• 1 cup granulated sugar
• 3 large eggs 🥚
• 1 tsp vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream
🫐 Blueberry Topping
• 2 cups fresh or frozen blueberries
• ¼ cup sugar
• 1 tbsp lemon juice 🍋
• 1 tbsp cornstarch + 2 tbsp water (for thickening)
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🔥 Instructions
1. Make the Crust
• Preheat oven to 325°F (160°C).
• Mix crumbs, butter, and sugar.
• Press into the bottom of a 9-inch springform pan.
• Bake for 8 minutes. Cool slightly.
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2. Make the Cheesecake
• Beat cream cheese until smooth.
• Add sugar and mix well.
• Beat in eggs, one at a time. Add vanilla, sour cream, and heavy cream. Mix until creamy.
• Pour over the crust.
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3. Bake & Chill
• Place pan in a water bath or wrap bottom in foil to prevent leaks.
• Bake for 55–65 minutes, until edges are set and center is slightly jiggly.
• Cool completely, then refrigerate 4+ hours or overnight.
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4. Make the Blueberry Topping
• In a saucepan, heat blueberries, sugar, and lemon juice over medium.
• Stir in cornstarch slurry and cook 2–3 minutes until thick and glossy.
• Cool completely.
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5. Assemble & Serve
• Spoon cooled blueberry topping over chilled cheesecake.
• Slice and serve with extra berries or whipped cream, if desired!
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✨ Creamy, fruity, and oh-so-luscious—this blueberry cheesecake is pure dessert bliss.