Why You’ll Love This Recipe
I keep coming back to this cheesecake because:
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It has a rich, creamy filling that’s not overly sweet.
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The fresh blueberry topping adds brightness and a little tartness.
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It looks elegant but is actually very simple to make.
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It can be made a day ahead, making it perfect for entertaining.
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It keeps well in the fridge, so I can enjoy leftovers for days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust
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200 g (about 1½ cups) graham cracker crumbs or digestive biscuits
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2 tablespoons sugar
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90 g (6 tablespoons) unsalted butter, melted
For the filling
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600 g (about 3 cups) cream cheese, room temperature
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150 g (¾ cup) granulated sugar
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2 teaspoons vanilla extract
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3 large eggs
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200 ml (¾ cup + 1 tbsp) sour cream or heavy cream
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1 tablespoon cornstarch (optional, for stability)
For the fresh blueberry topping
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300–400 g (2 cups) fresh blueberries
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2 tablespoons sugar
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2 tablespoons lemon juice
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1 teaspoon cornstarch + 1 tablespoon water (for thickening)
Directions
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Make the crust:
I preheat the oven to 340°F (170°C). In a bowl, I mix the graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand. I press it firmly into the bottom of a 9-inch (23 cm) springform pan, sometimes pressing a little up the sides. Then I bake it for 10 minutes and let it cool. -
Prepare the filling:
I lower the oven to 300°F (150°C). In a large bowl, I beat the cream cheese and sugar until smooth. I add the vanilla, then the eggs one at a time, mixing just until combined. I stir in the sour cream (or heavy cream), and add cornstarch if I want extra stability. I pour the mixture over the cooled crust and smooth the top. -
Bake the cheesecake:
I bake for 50–60 minutes, until the edges are set but the center still has a slight jiggle. I turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. After that, I chill it in the fridge for at least 4 hours, ideally overnight. -
Make the blueberry topping:
In a saucepan, I combine the blueberries, sugar, and lemon juice. I let it simmer gently for 5–8 minutes until the berries release their juices. I stir in the cornstarch-water mixture and cook for 1–2 more minutes until thick and glossy. I let it cool completely before spooning it over the chilled cheesecake.
Servings and Timing
Yield: 1 cheesecake (about 10–12 slices)
Prep time: 20 minutes
Cook time: 50–60 minutes
Cooling + chilling time: 5+ hours (including resting)
Total time: About 6–7 hours with chilling
Variations
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Berry swap: I use raspberries, blackberries, or a mix of berries instead of blueberries.
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Citrus twist: A bit of lemon zest in the filling brightens the flavor.
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Chocolate base: Chocolate graham crackers or Oreos instead of plain crumbs make it richer.
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No-bake option: I skip the oven and use a chilled no-bake cheesecake filling with the same blueberry topping.
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Nut crust: Crushed almonds or pecans mixed with the crumbs give extra crunch.
Storage/Reheating
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Refrigerator: I keep the cheesecake covered in the fridge for up to 4–5 days.
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Freezer: I freeze individual slices without the topping, wrapped tightly, for up to 2 months. I thaw them in the fridge overnight and add fresh topping before serving.
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Reheating: Not needed—it’s best served cold.
FAQs
Can I use frozen blueberries for the topping?
Yes, I can. I just cook them straight from frozen, adding a little extra cornstarch if the mixture is too watery.
How do I keep the cheesecake from cracking?
I avoid overbeating the batter and let it cool gradually in the oven with the door ajar. A water bath can also help if I want extra insurance.
Can I make this ahead of time?
Definitely. I like making it the day before so it has time to set and the flavors develop.
Do I need to use cornstarch in the filling?
It’s optional, but I find it helps the cheesecake hold together more firmly, especially if I plan to slice it neatly for serving.
What pan should I use?
A 9-inch (23 cm) springform pan works best. The removable sides make it easy to release the cheesecake without damaging it.
Conclusion
This fresh blueberry cheesecake is one of those desserts that always feels special. The creamy filling, buttery crust, and jewel-toned blueberry topping come together in a way that’s both elegant and comforting. I love making it ahead for gatherings, because it looks impressive and tastes even better than it looks. Once I started making this at home, it quickly became one of my favorite go-to cheesecakes.
Print
Fresh Blueberry Cheesecake
- Total Time: 5 hours 20 minutes (including chilling)
- Yield: 1 cheesecake (23 cm / 9-inch, serves 10–12)
- Diet: Vegetarian
Description
Creamy baked cheesecake topped with a luscious fresh blueberry sauce. A classic dessert that’s rich, fruity, and perfect for any occasion.
Ingredients
For the Crust:
200 g (about 1½ cups) graham cracker crumbs or digestive biscuits
2 tbsp sugar
90 g (6 tbsp) unsalted butter, melted
For the Filling:
600 g (about 3 cups) cream cheese, room temperature
150 g (¾ cup) granulated sugar
2 tsp vanilla extract
3 large eggs
200 ml (¾ cup + 1 tbsp) sour cream or heavy cream
1 tbsp cornstarch (optional, for stability)
For the Blueberry Topping:
300–400 g (2 cups) fresh blueberries
2 tbsp sugar
2 tbsp lemon juice
1 tsp cornstarch + 1 tbsp water (for thickening)
Instructions
Prepare the crust:
Preheat oven to 170°C (340°F).
Mix crumbs, sugar, and butter until it resembles wet sand.
Press into the bottom of a 23 cm (9-inch) springform pan (optionally halfway up the sides).
Bake for 10 minutes, then let cool.
Make the filling:
Lower oven temperature to 150°C (300°F).
Beat cream cheese and sugar until smooth.
Add vanilla, then eggs one at a time, mixing well.
Add sour cream/heavy cream and cornstarch (if using).
Pour filling over cooled crust and smooth the top.
Bake the cheesecake:
Bake 50–60 minutes, until edges are set but the center still jiggles slightly.
Turn off oven, crack the door, and let cheesecake rest for 1 hour.
Refrigerate at least 4 hours, preferably overnight.
Make the blueberry topping:
In a saucepan, combine blueberries, sugar, and lemon juice.
Simmer gently 5–8 minutes until juices release.
Stir in cornstarch slurry, cook 1–2 minutes until glossy and thick.
Let cool, then spoon over chilled cheesecake.
Notes
Best made a day ahead for ideal texture and flavor.
Garnish with extra blueberries or lemon zest before serving.
Store covered in the fridge for up to 4–5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Western
