I love how this cheesecake brings a bakery-quality dessert into my own kitchen without any fancy tools. The crust is buttery and crisp, the filling is rich yet light thanks to the sour cream, and the blueberry topping adds a refreshing fruity finish. It’s a make-ahead treat, so I don’t have to stress about last-minute dessert prep. And best of all, it tastes just as good—if not better—the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust: 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed) 2 tablespoons sugar 6 tablespoons unsalted butter, melted
For the cheesecake filling: 24 oz (675 g) cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 3 large eggs 1 cup sour cream 2 tablespoons all-purpose flour
For the blueberry topping: 2 cups fresh blueberries ¼ cup sugar 1 tablespoon lemon juice 1 teaspoon cornstarch + 1 tbsp water (for thickening)
Directions
Step 1: Make the crust I preheat the oven to 325°F (163°C). In a bowl, I combine the graham cracker crumbs, sugar, and melted butter until it feels like damp sand. Then I press it into the bottom of a 9-inch springform pan and bake for 10 minutes. After that, I let it cool while I prep the filling.
Step 2: Prepare the cheesecake filling In a large bowl, I beat the softened cream cheese until it’s completely smooth. I add the sugar and vanilla, then mix again until it’s creamy. I add the eggs one at a time, being careful not to overmix. Then I stir in the sour cream and flour until just combined. I pour this luscious mixture over the cooled crust.
Step 3: Bake the cheesecake To keep the cheesecake moist and crack-free, I place the springform pan in a water bath (wrapped with foil to prevent leaks). I bake it for 50–60 minutes until the center is mostly set but has a little jiggle. After turning off the oven, I crack the door and let it cool inside for an hour before chilling it in the fridge for at least 4 hours—overnight is even better.
Step 4: Make the blueberry topping In a small saucepan, I combine the blueberries, sugar, and lemon juice. I let it cook over medium heat for about 5–7 minutes until the berries start to burst. I stir in the cornstarch slurry and let it simmer for 2–3 more minutes until the mixture thickens. Once it’s cooled, I spoon it generously over the chilled cheesecake.
Servings and timing
This cheesecake serves 10–12 slices. Prep time: 30 minutes Cook time: 1 hour Cooling + chilling time: 5+ hours (including overnight chill for best results)
Variations
I like swapping out blueberries for raspberries or cherries when I want a twist. A chocolate cookie crust also adds a deeper flavor that pairs nicely with the fruit topping. For a citrusy note, I sometimes add lemon zest into the filling. And when I’m short on fresh berries, frozen ones work just fine—no thawing needed.
Storage/Reheating
I store leftovers in the fridge, covered, for up to 5 days. The texture actually improves after a day or two. For longer storage, I freeze individual slices wrapped in plastic and foil. When I want a piece, I thaw it overnight in the fridge. I never reheat this cheesecake—it’s best served chilled.
FAQs
How do I prevent my cheesecake from cracking?
I always use a water bath to create a moist baking environment. Letting the cheesecake cool slowly in the oven with the door cracked also helps avoid sudden temperature changes that can cause cracks.
Can I use frozen blueberries for the topping?
Yes, I’ve used frozen blueberries with great results. I just cook them straight from frozen, and sometimes add a little extra cornstarch if the topping is too runny.
Why does my cheesecake turn brown on top?
A slightly golden top is normal, but if it’s browning too much, I loosely tent the cheesecake with foil during the last 20 minutes of baking.
Can I make this cheesecake ahead of time?
Definitely. I often make it the night before I need it. The flavors meld beautifully overnight, and it sets perfectly in the fridge.
What’s the best way to slice cheesecake cleanly?
I dip a sharp knife in hot water and wipe it between slices. This gives me clean, beautiful cuts every time.
Conclusion
This fresh blueberry cheesecake with a homemade crust is a dessert I keep coming back to. It’s rich but balanced, indulgent yet refreshing. Whether it’s for a party or just a quiet weekend treat, this cheesecake hits the spot every time. Once I tried it with that homemade blueberry topping, I knew I’d never go back to store-bought again.
