Ingredients

2 cups finely crushed graham crackers

3 tablespoons granulated sugar

5 tablespoons unsalted butter, melted

24 oz cream cheese (3 blocks)

½ cup full-fat plain Greek yogurt, room temperature

¾ cup granulated sugar

2 tablespoons cornstarch

Zest of 1 lemon

1 teaspoon vanilla extract

3 large eggs, room temperature

2 cups fresh or frozen blueberries (for filling)

½ cup water

1 tablespoon cornstarch (for sauce)

2 cups fresh or frozen blueberries (plus extra fresh blueberries to decorate)

½ cup granulated sugar (for sauce)

1 tablespoon lemon juice

Instructions

Step 1: Preheat the oven to 350°F and place a roasting pan or large pan in the lower section of the oven to prepare a hot water bath. Fill the pan with enough hot water to rise about 2 inches around the cheesecake pan.

Step 2: In a food processor, pulse the graham crackers into fine crumbs or crush them in a plastic bag. Transfer crumbs to a bowl and stir in 3 tablespoons sugar and melted butter until combined.

Step 3: Press the crumb mixture evenly into the bottom and up the sides of a springform pan using the back of a rounded spoon or a glass. Bake the crust for 10 minutes. Once cooled, place the springform pan inside an oven bag or wrap with heavy-duty foil to prevent water leaks during the water bath baking.

Step 4: In an electric mixer, beat the cream cheese and Greek yogurt together until smooth. Add ¾ cup sugar, 2 tablespoons cornstarch, lemon zest, and vanilla extract. Mix on low speed, scraping the bowl sides, until smooth.

Step 5: Beat in eggs one at a time just until blended. Gently fold in 2 cups blueberries. Pour the filling over the prepared crust in the springform pan.

Step 6: Place the wrapped springform pan into the hot water bath pan in the oven. The water should be about 2 inches deep around the pan.

Step 7: Bake for 50 to 60 minutes, checking at 50 minutes. The cheesecake should be set on the edges but slightly jiggly in the center. If too liquid, bake another 10–15 minutes.

Step 8: Turn off the oven but leave the cheesecake inside for 1 hour as the oven cools, keeping the door closed to prevent cracking.

Step 9: Remove cheesecake from the oven, carefully unwrap the pan, and chill in the refrigerator for at least 5 hours or overnight.

Step 10: For the blueberry sauce, mix ½ cup water and 1 tablespoon cornstarch in a bowl to make a slurry. In a saucepan, combine 2 cups blueberries, ½ cup sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring frequently, until berries soften and release juices but do not break apart.

Step 11: Strain the juices through a sieve into the saucepan, add the cornstarch slurry, and cook for 3 minutes until thickened. Let cool slightly, then pour over the strained blueberries and stir gently.

Step 12: Pour the blueberry sauce evenly over the chilled cheesecake and spread with a spoon. Garnish with fresh blueberries or whipped cream if desired.

Step 13: Slice, serve, and enjoy this creamy, fruity dessert!

Tips & Variations

Use room temperature ingredients for a smoother, lump-free cheesecake filling.

For extra flavor, add a tablespoon of lemon zest to the crust mixture.

Try substituting blueberries with raspberries for a different berry twist.

To avoid cracks, do not overmix the batter and bake in a water bath as instructed.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well for both the filling and sauce. Thaw and drain excess liquid before using in the filling to avoid excess moisture.

Why bake the cheesecake in a water bath?

The water bath helps bake the cheesecake evenly and prevents cracking by keeping the baking environment moist and moderate in temperature.

Dessert

Creamy Blueberry Cheesecake Recipe

Introduction