Ingredients
Equipment
Method
Prepare the pan:
- Grease a 9-inch springform pan. If using a water bath, wrap the outside bottom of the pan tightly with heavy-duty aluminum foil. Preheat the oven to 325°F (165°C).
Make the crust:
- Combine the finely crushed graham crackers, melted butter, and sugar until the mixture resembles damp sand. Press firmly and evenly into the bottom of the springform pan. Bake for 8–10 minutes, then remove and allow to cool.
Make the blueberry sauce:
- Add blueberries, sugar, lemon juice, and cornstarch to a small saucepan. Cook over medium heat for approximately 5–8 minutes, stirring occasionally, until the blueberries break down and the mixture thickens to a jam-like consistency. Remove from the heat and cool. For a smoother sauce, strain through a fine-mesh sieve if desired.
Prepare the cheesecake filling:
- Beat the softened cream cheese on low to medium speed until smooth. Gradually add the sugar and mix until incorporated. Add the sour cream, vanilla, and lemon juice.
Add the eggs:
- Add the eggs one at a time, mixing on low speed only until each egg is incorporated. Avoid overmixing, as excessive air can contribute to cracks during baking.
Assemble:
- Pour the cheesecake filling over the cooled crust and smooth the top. Drop spoonfuls of the cooled blueberry sauce over the surface. Use a skewer or thin knife to gently swirl the blueberry mixture through the cheesecake. Do not over-swirl.
Bake:
- Place the cheesecake in the oven. If using a water bath, carefully add hot water to the surrounding roasting pan. Bake for approximately 55–70 minutes, or until the edges are set while the center still has a gentle wobble.
Cool gradually:
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30–60 minutes. Remove it from the oven and allow it to cool completely.
Chill:
- Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight. This allows the cheesecake to fully set and develop its best creamy texture.
Serve:
- Carefully remove the springform ring. Garnish with fresh blueberries, blueberry sauce, lemon zest, whipped cream, or other desired toppings. For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.
Notes
Use full-fat cream cheese for the richest and creamiest cheesecake.
Make sure the cream cheese and eggs are close to room temperature before mixing.
Do not overbeat the batter, especially after adding the eggs.
Allow the blueberry sauce to cool before swirling it into the cheesecake.
Use only a few gentle swirling motions for clearly defined blueberry ribbons.
A slight wobble in the center when the cheesecake comes out of the oven is normal; it will continue setting as it cools.
For the best texture, refrigerate the cheesecake overnight before serving.
Fresh blueberries are excellent for garnish, but add them shortly before serving for the freshest appearance.
Store covered in the refrigerator for up to 5 days.
The cheesecake can also be frozen, preferably without fresh fruit garnishes, for approximately 1–2 months.
For a gluten-free version, substitute the traditional graham crackers with certified gluten-free graham crackers.
The standard recipe is vegetarian, but it is not vegan, keto, or low-carb.
Make sure the cream cheese and eggs are close to room temperature before mixing.
Do not overbeat the batter, especially after adding the eggs.
Allow the blueberry sauce to cool before swirling it into the cheesecake.
Use only a few gentle swirling motions for clearly defined blueberry ribbons.
A slight wobble in the center when the cheesecake comes out of the oven is normal; it will continue setting as it cools.
For the best texture, refrigerate the cheesecake overnight before serving.
Fresh blueberries are excellent for garnish, but add them shortly before serving for the freshest appearance.
Store covered in the refrigerator for up to 5 days.
The cheesecake can also be frozen, preferably without fresh fruit garnishes, for approximately 1–2 months.
For a gluten-free version, substitute the traditional graham crackers with certified gluten-free graham crackers.
The standard recipe is vegetarian, but it is not vegan, keto, or low-carb.