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Blueberry Cheesecake

close up shot of a slice of Raspberry Pie on a plate
If you're looking for a show-stopping dessert, this creamy blueberry cheesecake is as delicious and decadent as they come.
Prep Time 20 mins
Cook Time 2 hrs
Chill and Rest Time 8 hrs 30 mins
Total Time 10 hrs 50 mins
Course Dessert
Cuisine American
Servings 12
Calories 684 kcal

Ingredients
  

Graham Cracker Crust

  • 2 cups finely crushed graham crackers
  • 10 tablespoons salted sweet cream butter, melted
  • 3 tablespoons granulated sugar

Cheesecake Filling

  • 32 ounces cream cheese, softened
  • cups granulated sugar
  • ¾ cup sour cream
  • tablespoons cornstarch
  • 2 teaspoons fresh lemon zest
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • cups fresh blueberries, washed and dried
  • 3 tablespoons all-purpose flour

Blueberry Topping

  • 4 cups frozen blueberries
  • ¾ cup granulated sugar
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions
 

Crust and Filling

  • Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment paper circle. Lightly spray the inside of the pan with nonstick spray. Set it aside.
  • In a medium-sized mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar until the crumbs are completely coated.
  • Press the coated crumbs evenly into the bottom and ¾ of the way up the sides of the springform pan. You can use a flat-bottomed glass or a measuring cup to firmly press the crumbs.
  • Bake the crust for 8 minutes. Allow the crust to cool while you make the filling.
  • Lower the oven temperature to 325°F.
  • Using either a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat together the cream cheese, granulated sugar, sour cream, and cornstarch for 1 to 1½ minutes, until smooth.
  • Lower the mixer speed to low and beat in the fresh lemon zest.
  • Keeping the mixer speed on low, add the eggs one at a time, mixing well after each.
  • Keeping the mixer speed on low, add the vanilla and mix just until well incorporated.
  • Toss the blueberries in the flour. Shake off any excess flour.
  • Fold in the coated blueberries. Pour the filling on top of the graham cracker crust.
  • Wrap 2 sheets of aluminum foil around the outside of the springform pan.
  • Place the springform pan into a large roaster pan. Place the roaster pan into the oven on the middle rack. Pour enough water into the roaster to measure 1½ inches deep (this is why you wrap the outside of the springform pan in 2 layers of foil).
  • Bake for 1 hour 40 minutes. Then turn the oven off, crack open the oven door and allow the cheesecake to sit in the oven for an additional 20 minutes.
  • Remove the roaster pan and cheesecake from the oven. Allow the cheesecake to rest on a cooling rack for 30 minutes.
  • After the 30-minute rest time, chill the cheesecake in the springform pan in the refrigerator for 8 hours.
  • Just before you release the cheesecake from the springform pan, carefully run a sharp knife between the sides of the pan and the crust. Carefully release the sides of the springform pan.
  • Using either a flat dinner plate or a 10-inch round cake board, place the plate or cake board on top of the cheesecake. Flip the cheesecake upside down and carefully remove the bottom of the springform pan and the parchment circle.
  • Using a serving plate or another 10-inch cake board, carefully flip the cheesecake back over.

Blueberry Topping

  • While the cheesecake is chilling in the refrigerator, add the frozen blueberries, granulated sugar, and fresh lemon zest to a 3 to 4-quart heavy-bottomed saucepan. Heat the berry mixture over medium-high heat. Stir continuously until the berries are thawed, and the sugar has melted.
  • Once the berry mixture reaches a low boil, reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
  • Using a small bowl, stir together the cornstarch and cold water. Immediately pour the slurry into the simmering blueberries. Stir continuously until the blueberry mixture is thickened. Remove the topping from the heat and allow the topping to completely cool before spooning it on top of the cheesecake.
  • Once the blueberry topping is completely cooled, evenly spread on top of the cheesecake. Keep the cheesecake in the refrigerator until you are ready to slice and serve.

Notes

  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
  • Make sure your cream cheese is at room temperature so that you don't end up with lumps in your creamy filling.
  • It’s very important to toss the fresh blueberries in flour before folding them into the filling. This will help keep them from sinking to the bottom of the cheesecake batter.
  • We highly recommend using a disposable roaster pan as it is the perfect pan for the water bath. They are strong yet very moldable.
  • If you plan on freezing the cheesecake, you can leave it in the springform pan. Cover tightly with nonstick aluminum foil. Thaw in the refrigerator overnight.
  • Slice the cheesecake while it is cold to avoid a messy cut. Dip a knife in hot water, dry the blade and then slice. Clean and rewarm the knife after each cut.

Nutrition

Calories: 684kcalCarbohydrates: 72gProtein: 9gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 172mgSodium: 441mgPotassium: 234mgFiber: 3gSugar: 55gVitamin A: 1528IUVitamin C: 8mgCalcium: 118mgIron: 1mg