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Blueberry Bliss Cheesecake

A rich and creamy cheesecake topped with homemade blueberry sauce — the perfect balance of sweet, tangy, and buttery goodness.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Baked
Calories: 420
Ingredients Equipment Method

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
Cheesecake Filling
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
Blueberry Topping
  • 2 cups blueberries (fresh or frozen)
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water

Equipment

  • Springform pan
  • Mixing bowls
  • Hand or stand mixer
  • Saucepan

Method
 

  1. Preheat oven to 325°F (160°C) and prepare springform pan.
  2. Mix graham cracker crumbs, sugar, and butter for crust and press into pan; bake 10 minutes.
  3. Beat cream cheese and sugar until smooth. Add sour cream, lemon juice, zest, and vanilla; mix in eggs one at a time.
  4. Pour filling over crust and bake 55–65 minutes until set but slightly jiggly.
  5. Cool slowly, then refrigerate at least 4 hours or overnight.
  6. Cook blueberries, sugar, and lemon juice until juicy; stir in cornstarch slurry and thicken. Cool and spoon over cheesecake before serving.