This creamy, brilliantly flavored blueberry cheesecake is so simple to make with NO water bath! My recipe has blueberries in both the cake and the topping for a bright, yet balanced berry flavor. Recipe includes a how-to video!
3large eggslightly beaten (room temperature preferred)
2cups(311g)fresh blueberrieswashed and dried
Blueberry Topping
¼cup(50g)granulated sugar
1Tablespooncornstarch
3cups(465g)fresh blueberriesdivided
¼cup(60ml)cold water
1Tablespoonlemon juice
1Tablespoonbuttersalted or unsalted is fine
Instructions
Crust
Preheat oven to 325F (160C). In a medium-sized bowl, stir together graham cracker crumbs, granulated sugar, and brown sugar until combined. Stir in melted butter, stirring until all of the graham cracker crumbs are moistened.
1 ½ cups graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon light brown sugar, 5 Tablespoons unsalted butter
Press graham cracker crumbs evenly into the bottom and up the sides of 9” springform pan (I like to use the bottoms and sides of a glass to do this). Set aside and prepare filling.
Blueberry Cheesecake Filling
In a large mixing bowl using an electric mixer (or using stand mixer fitted with paddle attachment), stir together cream cheese and sugar on medium-low speed until smooth, creamy, and completely combined (scrape side and bottom of the bowl with a spatula to ensure ingredients are thoroughly combined).
24 oz cream cheese softened, ¾ cup granulated sugar
Stir in sour cream and vanilla extract until combined.
½ cup sour cream, 1 teaspoon vanilla extract
Add eggs, one at a time, stirring until just combined after each addition.
3 large eggs
Add blueberries and use a spatula to gently fold them into the batter until well distributed. Pour batter evenly into prepared springform pan and bake on 325F (160C) for 45-50 minutes. When finished the center will be slightly jiggly but cheesecake will be mostly set.
2 cups fresh blueberries
Allow cheesecake to cool at room temperature until no longer warm then transfer to the refrigerator to chill for at least 6 hours (preferably overnight, I do not remove the springform collar until I am ready to serve). Blueberry topping can be prepared any time between now to an hour before serving.
Blueberry Topping
Whisk together sugar and cornstarch in a medium-sized saucepan.
¼ cup granulated sugar, 1 Tablespoon cornstarch
Add 1 ½ cups (232g) blueberries, water, and lemon juice and stir to combine.
3 cups fresh blueberries, ¼ cup cold water, 1 Tablespoon lemon juice
Turn stovetop to medium/low and stir constantly until blueberries release their juices and are softened and the mixture reaches a jammy consistency.
Remove from heat and add remaining 1 ½ cups (232g) blueberries and butter and stir until completely combined and butter is melted.
1 Tablespoon butter
Transfer to a heatproof container then cover and allow to cool completely in refrigerator.
Once cheesecake has set, spoon blueberry topping evenly over the top of the cheesecake (if it’s become too firm in the refrigerator, simply stir in a splash of water).
Video
Notes
Blueberries
Fresh blueberries are best for the filling. While frozen could be used, they would need to be completely thawed and dried of excess moisture first, otherwise they could negatively affect the texture of the cheesecake. For the topping, I prefer to use fresh blueberries but frozen may be substituted without issue.
Storing
Store in the refrigerator, preferably covered, for up to 5 days.