Creamy Blueberry Cheesecake Recipe (Baked, With Blueberry Topping)

A great cheesecake is dense but creamy, tangy but sweet, and smooth from edge to center with no cracks. Add a spoonful of dark, glossy blueberry sauce that runs down the sides of every slice and you have the dessert that gets photographed before it gets eaten.

This is a classic New York-style baked cheesecake, made the reliable way: room-temperature ingredients, a low oven, a water bath, and a slow cool-down. None of that is difficult, and the payoff is a cheesecake that looks like it came from a bakery. The blueberry topping takes ten minutes on the stove and can be made with fresh or frozen berries any time of year.

Make it the day before you need it. Cheesecake needs a night in the refrigerator to set, and it tastes better for it.

Why this recipe works

• Full-fat cream cheese and sour cream give the filling its rich, tangy flavor and smooth body.
• Beating on low speed with room-temperature ingredients keeps air out of the batter, which is the main cause of cracks.
• A water bath and a 325°F oven cook the custard gently and evenly so the edges do not overbake before the center sets.
• Cornstarch and lemon juice in the topping make a sauce that is glossy and thick enough to sit on the cheesecake without running off.

Ingredient notes

Use brick-style full-fat cream cheese, four 8-ounce packages, and let it sit out for at least 2 hours until truly soft. This is not optional; cold cream cheese makes a lumpy filling that cannot be fixed. The eggs and sour cream should be at room temperature as well.

Graham crackers make the classic crust; about 12 full sheets give 1 1/2 cups of crumbs. Digestive biscuits or vanilla wafers can stand in. For the topping, fresh blueberries hold their shape a little better, but frozen berries make an equally good sauce straight from the freezer.

The water bath

Wrap the outside of the springform pan in two layers of heavy-duty foil before you press in the crust, bringing the foil all the way up the sides. Set the pan in a roasting pan and pour in hot water to come an inch up the sides once the filling is in. The humid, steady heat is what prevents cracks and a rubbery edge. If you would rather not risk a leak, put a pan of hot water on the rack below the cheesecake instead; the results are nearly as good.

How to tell when cheesecake is done

After 65 to 75 minutes, the outer 2 inches should look set and matte while the center still wobbles slightly when you nudge the pan, like set gelatin. An instant-read thermometer an inch from the center should read about 150°F. Turn off the oven, prop the door open with a wooden spoon, and leave the cheesecake for an hour. That slow cool is the second defense against cracks.

Blueberry topping tips

Cook half the blueberries with the sugar, lemon and cornstarch until they burst and the sauce thickens, then stir in the remaining berries off the heat so some stay whole. Cool the sauce completely before spooning it over the cold cheesecake, or it will melt the top. The sauce can be made 3 days ahead. Extra sauce is excellent on pancakes and waffles.

How to store blueberry cheesecake

• Refrigerate, covered, for up to 5 days. Store the topping separately if possible and add it when serving.
• Freeze the untopped cheesecake, whole or in slices, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator.
• The blueberry topping keeps refrigerated for 1 week.

Variations to try

• Blueberry swirl: drop spoonfuls of the cooled sauce over the filling before baking and swirl with a knife.
• Lemon blueberry: add the zest of two lemons to the filling.
• Mixed berry topping: use a mix of blueberries, raspberries and blackberries in the sauce.
• Cheesecake bars: press the crust into a 9x13-inch pan, bake the filling for 45 to 50 minutes without a water bath, and cut into squares.

Frequently asked questions

Why did my cheesecake crack?

Too much air in the batter, overbaking, or cooling too fast. Beat on low, pull it while the center wobbles, cool it in the turned-off oven, and loosen the edge before it shrinks. Cracks are also easily hidden under blueberry topping.

Can I use frozen blueberries for the topping?

Yes, straight from the freezer. They may need a minute or two longer to burst and thicken. Frozen wild blueberries make an especially dark, flavorful sauce.

Do I have to use a water bath?

It gives the creamiest texture and the fewest cracks. If you skip it, place a pan of hot water on the rack below and bake as directed, accepting a slightly firmer edge.

How far ahead can I make blueberry cheesecake?

Up to 3 days. Bake it, chill it overnight, and keep it covered in the refrigerator. Add the topping the day you serve it.

How do I get clean slices?

Chill the cheesecake fully, use a long sharp knife dipped in hot water and wiped dry between every cut, and add the topping to each slice rather than the whole cake if you want the neatest look.