Blueberry Cheesecake Recipe

Learn how to make the best homemade blueberry cheesecake with this foolproof recipe! A buttery graham cracker crust topped with creamy, tangy cheesecake filling and swirled with fresh blueberry compote. Perfect for special occasions or whenever you crave a luxurious dessert that's easier than you think!

Difficulty:

Intermediate

Prep Time:

40 mins

Cook Time:

65 mins

Serves:

1 cheesecake (12 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">750g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml sour cream, at room temperature</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">200g fresh blueberries, plus extra for garnish</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp cornstarch mixed with 1 tbsp cold water</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Wrap the outside of a 23cm springform pan with a double layer of heavy-duty aluminum foil, making sure it comes up the sides to prevent water from seeping in during baking. This water bath method is crucial for achieving that professional, crack-free cheesecake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Mix with melted butter and sugar until the mixture resembles wet sand. Press firmly into the bottom of your prepared pan, creating an even layer with a flat bottom. Use the back of a measuring cup to compact it – a tight crust won't crumble when sliced. Bake for 10 minutes until lightly golden, then remove and cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the crust cools, prepare your blueberry compote. Combine 150g of blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until berries begin to burst and release juices, about 5 minutes. Add cornstarch slurry and simmer for another 2-3 minutes until thickened. The mixture should coat the back of a spoon but still be pourable. Remove from heat, fold in remaining 50g fresh blueberries, and let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat cream cheese on medium-low speed until completely smooth with no lumps, about 2-3 minutes. Scrape down the sides frequently – this attention to detail prevents those dreaded lumps in your final cheesecake. Add sugar and continue mixing until incorporated, being careful not to whip too much air into the batter, which can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Over-mixing after adding eggs can incorporate too much air and lead to cracks during baking. Gently mix in vanilla extract, sour cream, flour, and salt until just combined. The flour helps stabilize the cheesecake and prevent cracking, while sour cream adds tanginess and creaminess.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour half the cheesecake batter over the cooled crust. Dollop several spoonfuls of blueberry compote on top, reserving about a third for serving. Pour remaining cheesecake batter over the compote. Use a skewer or knife to gently swirl the compote through the batter, creating a marbled effect. Don't overmix – you want distinct swirls of purple against the creamy white background.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the foil-wrapped springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. This water bath creates a gentle, humid environment that ensures even cooking and prevents the top from drying out and cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 60-65 minutes until the edges are set but the center still has a slight wobble when gently shaken – it should jiggle like set gelatin, not ripple like liquid. Don't be tempted to overbake; the cheesecake will continue to set as it cools. Turn off the oven, crack the door open about 5cm, and let the cheesecake cool in the oven for 1 hour – this gradual cooling prevents dramatic temperature changes that can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight. Patience is key to achieving that perfect, sliceable texture! When ready to serve, carefully run a thin knife around the edge of the pan before releasing the springform clasp. Top with the reserved blueberry compote and additional fresh blueberries. For the cleanest slices, dip your knife in hot water and wipe it clean between cuts.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blueberry Cheesecake Recipe?

This cheesecake requires graham crackers, butter, cream cheese, sugar, eggs, vanilla, sour cream, flour, salt, fresh blueberries, lemon juice and cornstarch. These combine to create a buttery crust, creamy filling, and vibrant blueberry compote swirled throughout.

How to cook Blueberry Cheesecake Recipe at home?

Learn how to cook Blueberry Cheesecake by creating a buttery graham cracker base, preparing a silky cream cheese filling, and making a homemade blueberry compote. The key technique is baking in a water bath, which provides gentle, even heat to prevent cracks and create that professional texture. Cook until just set with a slight wobble in the centre.

Why does my cheesecake crack and how can I prevent it?

Cheesecake cracks primarily due to drastic temperature changes, overmixing, or overbaking. Prevent cracks by using a water bath, mixing ingredients on low speed, avoiding overbeating eggs, and cooling gradually in the oven with the door ajar. Room temperature ingredients also help create a smooth, crack-free surface.

Can I use frozen blueberries instead of fresh ones for the compote?

Yes, frozen blueberries work perfectly for the compote! No need to thaw them first—simply add them to the saucepan and allow a few extra minutes of cooking time. You may need slightly less cornstarch as frozen berries tend to release more liquid. For garnishing, however, fresh blueberries provide the best appearance.

How long does homemade cheesecake last in the refrigerator?

A properly stored homemade cheesecake lasts up to 5 days in the refrigerator. Cover it loosely with cling film or store in an airtight container to prevent it from absorbing other food odours. For longer storage, you can freeze individual slices for up to 3 months—perfect for enjoying later.

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