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–+ servings
A classic Blueberry Cheesecake with a golden graham cracker crust, thick cream cheese layer, and a rich blueberry compote on top, set against a light, matte background.

Blueberry Cheesecake

A rich and creamy cheesecake topped with a fresh blueberry compote, perfect for any occasion or dessert craving.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 390 kcal

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Electric mixer
  • Medium Saucepan
  • Spatula

Ingredients
  

Crust Ingredients

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tbsp unsalted butter, melted

Cheesecake Filling

  • 3 packages cream cheese, softened 8 oz each
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch

Blueberry Topping

  • 2 cups fresh blueberries
  • ¼ cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water

Instructions
 

  • Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
  • In a large bowl, beat the cream cheese and sugar until smooth. Add in the vanilla extract, lemon juice, and cornstarch, mixing well.
  • Add eggs one at a time, beating after each addition just until combined. Pour the filling over the prepared crust.
  • Place the springform pan in a water bath and bake for 50-60 minutes until the center is almost set. Turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour.
  • In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start releasing juice, about 5 minutes.
  • Stir in the cornstarch mixture and cook until the sauce thickens, around 2-3 minutes. Let cool completely.
  • Spread the blueberry topping evenly over the chilled cheesecake before serving.

Notes

Ensure all ingredients are at room temperature for a smoother filling. Avoid over-mixing to prevent cracks in the cheesecake.

Nutrition

Calories: 390kcalCarbohydrates: 38gProtein: 6gFat: 24gSaturated Fat: 15gCholesterol: 90mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 700IUVitamin C: 5mgCalcium: 90mgIron: 1mg
Keyword Blueberry Cheesecake, Creamy Cheesecake, Dessert
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