# Creamy Blueberry Cheesecake Recipe (Baked, With Blueberry Topping)

Source: https://trevorfarias.com/recipes/blueberry-cheesecake
Author: Trevor (Trevor's Kitchen)
Published: 2026-09-08 · Updated: 2026-09-08
Category: Cheesecakes · Cuisine: American

> The best blueberry cheesecake is a classic baked cheesecake, made from four packages of room-temperature cream cheese, sugar, sour cream, eggs and vanilla on a graham cracker crust, baked low at 325°F in a water bath until the center barely wobbles, then chilled overnight. It is finished with a homemade blueberry topping of berries simmered with sugar, lemon and a little cornstarch until glossy. Fresh or frozen blueberries both work.

## At a glance

- Prep time: 30 minutes
- Cook time: 75 minutes
- Total time: 8 hours (Includes about 6 hours of cooling and chilling)
- Yield: One 9-inch cheesecake (12 slices)
- Servings: 12
- Calories per serving: 560

## Ingredients

### For the crust

- 1 1/2 cups graham cracker crumbs, 180 g, about 12 full sheets
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, 85 g, melted
- 1/4 teaspoon fine salt

### For the filling

- 32 ounces full-fat brick cream cheese, 900 g, four 8-ounce packages, at room temperature
- 1 1/4 cups granulated sugar, 250 g
- 1 cup sour cream, 240 g, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon all-purpose flour
- 1/2 teaspoon fine salt
- 4 large eggs, at room temperature

### For the blueberry topping

- 3 cups blueberries, 450 g, fresh or frozen, divided
- 1/3 cup granulated sugar, 67 g
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water

## Instructions

1. **Prepare the pan.** Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil. Lightly grease the inside.
2. **Make the crust.** Stir the graham cracker crumbs, sugar, melted butter and salt until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes, then cool while you make the filling.
3. **Beat the cream cheese.** In a stand mixer with the paddle, or with a hand mixer, beat the cream cheese on medium-low until completely smooth, about 2 minutes, scraping the bowl and paddle. Add the sugar and beat 1 minute more. _Tip: Low speed throughout. Air in the batter is what cracks cheesecakes._
4. **Finish the filling.** Beat in the sour cream, vanilla, lemon juice, flour and salt until smooth. Add the eggs one at a time on low, mixing just until each disappears. Scrape the bowl, fold a few times by hand, and tap the bowl on the counter to release bubbles.
5. **Bake in a water bath.** Pour the filling over the crust and smooth the top. Set the springform in a roasting pan, place in the oven, and pour hot water into the roasting pan to come 1 inch up the sides. Bake for 65 to 75 minutes, until the edges are set and the center still wobbles slightly.
6. **Cool slowly.** Turn off the oven, prop the door open a few inches, and leave the cheesecake inside for 1 hour. Remove from the water bath, discard the foil, and run a thin knife around the edge. Cool to room temperature, about 1 hour, then cover and refrigerate for at least 6 hours or overnight.
7. **Make the blueberry topping.** In a saucepan, combine 2 cups of the blueberries with the sugar and lemon juice. Cook over medium heat, stirring, until the berries burst and release their juice, about 5 minutes. Stir the cornstarch into the water, add to the pan, and simmer 1 to 2 minutes until glossy and thickened. Remove from the heat, stir in the remaining 1 cup of blueberries, and cool completely.
8. **Finish and serve.** Release the springform ring. Spoon the cooled blueberry topping over the cheesecake, or over individual slices. Cut with a sharp knife dipped in hot water and wiped between slices.

## Equipment

- 9-inch springform pan
- Heavy-duty aluminum foil
- Large roasting pan
- Stand mixer or hand mixer
- Medium saucepan

## Notes

- Room-temperature cream cheese, eggs and sour cream. This is the rule that matters most.
- Pull the cheesecake while the center still wobbles; it sets as it cools.
- Chill overnight before slicing, and add the topping cold.

## 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.

## Storage

- 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

- 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.

## Nutrition (per serving, estimated)

- Calories: 560
- Fat: 38 g
- Saturated fat: 21 g
- Carbohydrates: 47 g
- Fiber: 1.5 g
- Sugar: 36 g
- Protein: 9 g
- Sodium: 420 mg
- Cholesterol: 165 mg

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Recipe by Trevor. Full page with photos: https://trevorfarias.com/recipes/blueberry-cheesecake
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