Description
A creamy, tangy blueberry cheesecake topped with a luscious blueberry compote and set over a buttery graham cracker crust. Perfectly balanced in flavor and texture, it’s a crowd-pleasing dessert for any occasion.
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 3/4 cup granulated sugar (for filling)
- 24 oz cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups blueberries (fresh or frozen)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
- Preheat oven to 325°F (160°C) and set springform pan on a baking tray.
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into pan and bake for 10 minutes. Cool.
- Wrap springform pan in foil for water bath. Boil water.
- Beat cream cheese until fluffy. Add 3/4 cup sugar, then eggs one at a time. Stir in sour cream and vanilla. Pour into crust.
- Place pan in larger tray. Pour hot water around it halfway up. Bake for 50–60 minutes until center is slightly jiggly.
- Cool in oven with door ajar for 1 hour, then chill for at least 4 hours or overnight.
- For topping, simmer blueberries, lemon juice, sugar, water, and cornstarch until thickened. Cool and spoon over cheesecake before serving.
Notes
- Use room temperature ingredients for a smooth batter.
- Do not overbake; slight jiggle is key.
- Cheesecake slices better after chilling overnight.
- Warm knife before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: blueberry cheesecake, dessert, creamy cheesecake, fruit topping, graham cracker crust