This blueberry cheesecake is the perfect balance of creamy richness and bright berry freshness. The buttery graham cracker crust adds a delicate crunch, while the silky smooth filling melts in every bite, creating a luxurious dessert that feels both comforting and elegant.
Finished with a glossy homemade blueberry compote, this cake looks stunning on any table and tastes even better than it looks. It’s ideal for birthdays, family gatherings, or a cozy weekend treat when you want something special yet simple to prepare. Each slice delivers sweet, tangy, and creamy notes in perfect harmony.
Full Recipe
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
2 tablespoons sugar
3 blocks (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1/2 cup heavy cream
3 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon zest
2 cups fresh blueberries
1/3 cup sugar (for topping)
1 tablespoon lemon juice
1 tablespoon cornstarch + 2 tablespoons water
Directions
Preheat oven to 325°F (165°C). Line a springform pan with parchment paper.
Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the pan to form the crust. Bake for 10 minutes and cool.
Beat cream cheese until smooth and creamy.
Add sugar, then mix in sour cream, heavy cream, vanilla, and lemon zest.
Add eggs one at a time, mixing gently. Do not overmix.
Pour batter over crust and tap the pan to remove air bubbles.
Bake 50–60 minutes until center is slightly jiggly. Turn off oven and cool inside for 1 hour with the door cracked.
Simmer blueberries, sugar, and lemon juice for 5 minutes. Add cornstarch slurry and cook until thickened. Cool.
Spread topping over cheesecake and refrigerate at least 4 hours before slicing.
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