Description

This classic Blueberry Cheesecake features a buttery graham cracker crust topped with a creamy, smooth cheesecake filling and a luscious homemade blueberry swirl. Perfectly baked to a rich, velvety texture and enhanced by fresh blueberry compote, this dessert is ideal for gatherings or a special treat.

Ingredients

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons melted butter

Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 tablespoon all-purpose flour

Blueberry Sauce

1 cup fresh or frozen blueberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to prevent sticking.
Make Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the base of the prepared pan. Bake for 10 minutes, then remove from oven and set aside to cool.
Prepare Blueberry Sauce: In a small saucepan, combine the blueberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat until the berries release their juices. Stir in the cornstarch slurry and continue cooking until the mixture thickens. Remove from heat and allow to cool.
Make Cheesecake Batter: Beat the softened cream cheese until smooth. Gradually add 1 cup granulated sugar and beat until creamy. Incorporate eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and flour until the batter is well combined.
Assemble Cheesecake: Pour half of the cheesecake batter onto the cooled crust. Dollop half of the blueberry sauce over the batter and gently swirl to create a marbled effect. Repeat with the remaining batter and blueberry sauce.
Bake: Bake the cheesecake for 50-60 minutes, or until the center is mostly set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavors before serving.

Notes

Ensure the cream cheese is softened to room temperature for a smooth batter.
Using a springform pan helps with easy removal of the cheesecake.
Swirling the blueberry sauce gently prevents it from mixing completely into the batter, giving a beautiful marbled look.
Allowing the cheesecake to cool gradually in the oven reduces cracking on the surface.
Chilling overnight enhances texture and flavor.
Fresh or frozen blueberries can be used interchangeably for the sauce.