Blueberry Cheesecake

5 from 2 votes

This Blueberry Cheesecake is a homemade blueberry cheesecake recipe with a buttery graham crust, sweet and tangy cheesecake filling, topped with a blueberry sauce.

Course Dessert

Cuisine American

Keyword Blueberry Cheesecake, blueberry sauce

Prep Time 35 minutes

Cook Time 1 hour 25 minutes

Chill Time 8 hours

Total Time 10 hours

Servings slices

Calories 466kcal

Author Miranda Couse

Ingredients

Blueberry Sauce

2 cups blueberries
¾ cup granulated sugar
1 teaspoon lemon juice
½ teaspoon lemon zest
1 teaspoon cornstarch

Crust

1 ½ cups graham cracker crumbs
5 tablespoons butter melted
1 ½ tablespoons granulated sugar

Cheesecake

24 ounces cream cheese room temperature
1 ¼ cups granulated sugar
4 large eggs
1 cup sour cream
½ cup heavy cream
2 teaspoons lemon juice
1 teaspoon lemon zest

US Customary - Metric

Instructions

Blueberry Sauce

In a medium saucepan, add the blueberries, granulated sugar, lemon juice, and lemon zest. Place over medium heat and cook for about 8 to 10 minutes or until the blueberries are completely broken down.
In a small bowl, add in the cornstarch and about ¼ cup of the blueberry sauce. Whisk until the cornstarch is completely combined.
Add the cornstarch mixture into the saucepan with the rest of the blueberry sauce and whisk until combined.
Let the sauce come up to a boil and stir constantly. Once the sauce comes up to a boil, let it boil for 1 minute to thicken the sauce. Remove from heat and let cool.

Crust

Preheat oven to 325 degrees. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
Mix the graham crackers crumbs, melted butter, and sugar in a medium bowl. Mix until it resembles wet sand and can be packed down.
Press the crust into a 9-inch springform pan.
Place in the fridge for about 15 minutes while preparing the cheesecake filling.

Cheesecake

Add the cream cheese in a large mixing bowl and beat on medium until the cream cheese is smooth. Scrape down the bowl.
Add in the sugar and beat on medium again until combined.
Add in the eggs one at a time until they are all incorporated. Scrape down the sides and bottom of the bowl.
Add in the sour cream, heavy cream, lemon, and lemon zest. Beat on medium until the mixture comes together.
Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can also place the springform pan inside a slightly larger pan and then down in the water bath.
Pour the cheesecake batter into the prepared pan on top of the crust.
Pour the blueberry sauce evenly on the cheesecake. Using a skewer or knife, swirl the sauce into the cheesecake.
Place the cheesecake into a slightly bigger pan and fill the outer pan with 1 inch of water.
Place the cheesecake into a slightly bigger pan and fill the outer pan with 1 inch of water.
Place in the oven and bake for 1 hour 15 minutes - 1 hour 25 minutes until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.

Nutrition