Description

This creamy blueberry cheesecake features a buttery graham cracker crust, a smooth and tangy cream cheese filling studded with fresh blueberries, and a luscious homemade blueberry sauce topping. Baking the cheesecake in a water bath ensures a velvety texture without cracks, making it perfect for any celebration or indulgent dessert craving.

Ingredients

Scale

Crust

2 cups finely crushed graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

Cheesecake Filling

24 oz cream cheese (3 blocks), softened
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

Blueberry Sauce

½ cup water
1 tablespoon cornstarch
2 cups fresh or frozen blueberries (plus extra fresh blueberries to decorate)
½ cup granulated sugar
1 tablespoon lemon juice

Instructions

Prepare the crust: Preheat the oven to 350°F (175°C). Place a roasting pan or large pan in the lower section of the oven for the water bath later. In a food processor, pulse the graham crackers until finely crushed or crush manually using a plastic bag. Mix the crumbs with granulated sugar and melted butter. Press the mixture evenly into the bottom and up the sides of a springform pan using the back of a rounded spoon or glass. Bake the crust for 10 minutes, then let it cool.
Prepare water bath: Fill the roasting pan in the oven with hot water until it reaches about 2 inches high. Place the springform pan inside a heavy-duty oven bag or wrap with heavy-duty aluminum foil to prevent water leakage during baking.
Make the cheesecake filling: In a mixing bowl, beat softened cream cheese and Greek yogurt until smooth and creamy. Add the sugar, cornstarch, vanilla extract, and lemon zest, then mix on low speed until fully combined, scraping down the bowl as needed. Beat in the eggs one at a time just until blended. Gently fold in the blueberries.
Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the wrapped pan in the water bath pan in the oven. Bake for 50 to 60 minutes, checking at 50 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan.
Cool cheesecake: Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool slowly, which prevents cracking. Remove from the oven and carefully take off the foil or oven bag. Chill the cheesecake in the refrigerator for at least 5 hours or overnight.
Make blueberry sauce: In a small bowl, mix water and cornstarch to form a slurry. In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the blueberries soften and release their juices without becoming mushy. Strain the juices into the saucepan, add the cornstarch slurry, and whisk together. Cook until thickened, about 3 minutes. Allow to cool slightly, then pour over the blueberries in a separate bowl and gently mix.
Final assembly: Pour the blueberry sauce evenly over the chilled cheesecake and spread gently with a spoon. Garnish with extra fresh blueberries or whipped cream if desired. Slice, serve, and enjoy!

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling.
Baking the cheesecake in a water bath prevents cracking and creates a creamy texture.
Do not overmix the batter once eggs are added to avoid incorporating too much air.
Slow cooling in the oven reduces the risk of cracks on the cheesecake surface.
The blueberry sauce can be prepared a day ahead and refrigerated.
Use fresh or frozen blueberries interchangeably; if using frozen, do not thaw before mixing into batter or sauce.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blueberry cheesecake, creamy cheesecake, graham cracker crust, blueberry sauce, baked cheesecake, dessert recipe