Decadent Fresh Blueberry Cheesecake

Ingredients

For the Graham Cracker Crust

• 2¼ cups (302g) graham cracker crumbs
• 3 tablespoons (39g) granulated sugar
• 10 tablespoons (140g) salted butter, melted

For the Blueberry Cheesecake

• 24 ounces (678g) cream cheese, softened
• 1 cup (207g) granulated sugar
• 3 tablespoons (24g) all-purpose flour
• 1 cup (230g) sour cream, room temperature
• 1½ tablespoons vanilla extract
• 4 large eggs, room temperature
• 1¾ cups (260g) fresh blueberries

For the Blueberry Sauce

• ½ cup + 1 tablespoon water, divided
• 1½ tablespoons cornstarch
• 6 tablespoons (78g) granulated sugar
• 2 tablespoons fresh lemon juice
• 2 cups (277g) fresh blueberries

Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C) . Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside tightly with heavy-duty aluminum foil.
2. ADVERTISEMENT
3. Mix the graham cracker crumbs, sugar, and melted butter until evenly moistened.
4. Press firmly into the bottom and slightly up the sides of the prepared pan.
5. Bake for 10 minutes , then remove and cool slightly.
6. Reduce the oven temperature to 300°F (148°C).

Step 2: Make the Cheesecake Filling

1. Beat the softened cream cheese, sugar, and flour on low speed until smooth.
2. Mix in the sour cream and vanilla extract.
3. Add the eggs one at a time, mixing just until incorporated after each addition.
4. ADVERTISEMENT
5. Fold the fresh blueberries gently into the batter.
6. Pour the filling over the prepared crust and smooth the top.

Step 3: Bake the Cheesecake

1. Place the springform pan inside a larger roasting pan.
2. Pour warm water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
3. Bake at 300°F (148°C) for 1 hour 20–25 minutes . The edges should be set while the center still has a slight jiggle.
4. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes .
5. Crack the oven door slightly and let it cool for another 30 minutes .
6. Remove from the water bath and refrigerate for at least 6 hours , preferably overnight.

Step 4: Prepare the Blueberry Sauce

1. Whisk together 1 tablespoon water and the cornstarch to make a slurry.
2. In a saucepan, combine the remaining water, sugar, and lemon juice.
3. Bring to a gentle simmer, then add the blueberries.
4. Cook until the berries soften and release their juices.
5. Stir in the cornstarch slurry and cook until the sauce thickens.
6. Allow the sauce to cool completely before refrigerating.

Step 5: Assemble

1. Carefully remove the chilled cheesecake from the springform pan.
2. Spread the cooled blueberry sauce evenly over the top.
3. Slice and serve chilled.