Name: Creamy Blueberry Cheesecake (Baked & Beautiful)
Ingredients: 1½ cups graham cracker crumbs (or ginger snaps/biscoff); ¼ cup granulated sugar; 6 tbsp melted unsalted butter; 24 oz (3 blocks) full-fat cream cheese, softened; 1 cup granulated sugar; 3 large eggs, room temperature; 1 cup full-fat sour cream; 1 tsp pure vanilla extract; 1 tbsp fresh lemon juice; 1½ cups blueberries (fresh or frozen); 1 tsp flour (for tossing berries, optional); 1 cup blueberries; 2 tbsp sugar; 1 tsp lemon juice; 1 tsp cornstarch + 1 tbsp water (slurry)

Description

Hey cheesecake lovers! This is your bakery-worthy, homemade cheesecake with a graham cracker crust, a creamy, dense filling, and bursts of blueberries. Optional glossy blueberry topping makes it extra show-stopping. Perfect for birthdays, potlucks, or “I deserve cheesecake” Tuesdays.

Ingredients

Scale

Crust

1½ cups graham cracker crumbs (or ginger snaps/biscoff)
¼ cup granulated sugar
6 tbsp melted unsalted butter

Filling

24 oz (3 blocks) full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup full-fat sour cream
1 tsp pure vanilla extract
1 tbsp fresh lemon juice
1½ cups blueberries (fresh or frozen)
1 tsp flour (for tossing berries, optional)

Blueberry Topping (Optional)

1 cup blueberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (slurry)

Instructions

1. Prep

Preheat oven to 325°F (160°C).
Line a 9-inch springform pan with parchment and grease sides.
Wrap pan in double-layer foil if using a water bath.

2. Crust

Mix crumbs + sugar, stir in melted butter.
Press firmly into pan bottom (and 1 inch up sides if desired).
Bake 8–10 minutes. Cool.

3. Filling

Beat cream cheese on medium-low until smooth (2 min).
Add sugar, beat 1–2 min until fluffy. Scrape bowl.
Add eggs one at a time, beating gently until incorporated.
Mix in sour cream, vanilla, and lemon juice on low speed.

4. Add Blueberries

Toss berries in 1 tsp flour. Fold gently into batter.
Pour over cooled crust and smooth top.

5. Bake

Place pan in larger roasting pan, pour hot water halfway up sides.
Bake 50–60 min. Edges set, center slightly jiggles.
Turn off oven, crack door, let cool 1 hour.
Remove, cool to room temp, refrigerate ≥4 hours (preferably overnight).

6. Blueberry Topping (Optional)

Cook topping blueberries + sugar + lemon juice 5–7 min until berries burst.
Stir in cornstarch slurry, cook 1–2 min until thickened.
Cool completely, spread over chilled cheesecake.

Serving Tips

Slice with hot knife, wipe between cuts.
Garnish with whipped cream, mint, or extra blueberries.
Pair with coffee, dessert wine, or enjoy solo!

Notes

Lemon-Blueberry: Add lemon zest to filling.
Mixed Berry: Swap blueberries for a berry medley.
Gluten-Free: Use gluten-free crumbs for crust.
Cheesecake Bars: Bake in 9×13 pan, reduce time (check at 35 min).
No-Bake Shortcut: Use a no-bake cheesecake mix, fold in berries, top with homemade compote.