Blueberry Cheesecake
A delicious and creamy blueberry cheesecake with a graham cracker crust and blueberry topping.
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- •1 1/2 cups Graham crackerscrushed
- •2 tbsp Granulated sugar
- •5 tbsp Buttermelted
- •2 packages Cream cheesesoftened
- •3/4 cup Granulated sugar
- •3 Eggsroom temperature
- •1/2 cup Sour creamroom temperature
- •1 1/2 tsp Vanilla extract
- •2 tbsp All-purpose flour
- •1 cup Blueberriesfresh or frozen
- •2 cups Blueberriesfor topping
- •1/2 cup Granulated sugarfor topping
- •2 tbsp Lemon juicefor topping
- •2 tbsp Waterfor topping
- •2 tsp Cornstarchfor topping
- 1
Crush graham crackers and mix with sugar and melted butter. Press into a springform pan and chill for 30 minutes.
30 min
- 2
Preheat oven to 325°F (163°C).
5 min
- 3
Beat softened cream cheese until smooth. Add sugar and mix until creamy.
2 min
- 4
Add eggs one at a time, mixing well after each addition. Add sour cream and vanilla extract, mix until combined.
3 min
- 5
Fold in blueberries gently. Pour mixture into chilled crust.
2 min
- 6
Bake for 1 hour and 15 minutes at 325°F (163°C).
1h 15m
- 7
For topping, cook blueberries, sugar, and lemon juice until syrupy. Add cornstarch slurry and cook until thickened.
10 min
- 8
Cool cheesecake and top with blueberry mixture.
10 min
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