The Best Blueberry Cheesecake
Creamy, dreamy, and bursting with fresh berry flavor, "The Best Blueberry Cheesecake" is the ultimate dessert indulgence for any occasion. This luscious recipe pairs a buttery graham cracker crust with an ultra-smooth cream cheese filling, delicately sweetened and enhanced with a hint of vanilla. Topped with a vibrant homemade blueberry compote, made with fresh blueberries and a touch of lemon juice for tang, every bite offers the perfect balance of tangy and sweet. With a few simple techniques—like cooling the cheesecake slowly in the oven to prevent cracks—you’ll achieve a picture-perfect result every time. Ideal for summer gatherings, birthdays, or a special sweet treat, this cheesecake is sure to impress your friends and family while satisfying your dessert cravings. Make this show-stopping blueberry cheesecake your new favorite go-to dessert!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter (melted)
- 680 grams cream cheese (softened)
- 200 grams granulated sugar
- 120 grams sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 250 grams fresh blueberries
- 1 tablespoon lemon juice
- 50 grams granulated sugar (for compote)
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions
Preheat your oven to 160°C (325°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese and sugar using a hand mixer or stand mixer until smooth and fluffy, about 2-3 minutes.
Add the sour cream, eggs (one at a time), vanilla extract, and flour to the cream cheese mixture. Mix until well combined, scraping down the sides of the bowl as needed.
Pour the cheesecake filling over the prepared crust, smoothing out the top with a spatula.
Place the cheesecake pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks on the surface.
While the cheesecake cools, prepare the blueberry compote: In a small saucepan over medium heat, combine blueberries, lemon juice, sugar, and water. Cook until the berries start to release their juices, about 5 minutes.
In a small bowl, whisk the cornstarch with 1 tablespoon of water to create a slurry. Add this to the saucepan and cook for another 1-2 minutes, or until the compote thickens slightly. Remove from heat and let cool completely.
Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to fully set.
Spread the cooled blueberry compote over the top of the cheesecake before serving.
Slice and enjoy your creamy, dreamy blueberry cheesecake!
Nutrition Facts
Calories |
5628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.4 g | 485% | |
| Saturated Fat | 220.5 g | 1102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1589 mg | 530% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 504.5 g | 183% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 358.7 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1066 mg | 82% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1451 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
