Description
This luscious Blueberry Cheesecake features a creamy, tangy filling swirled with homemade blueberry sauce atop a buttery graham cracker crust. Baked in a water bath to ensure a smooth, crack-free finish, this classic dessert is perfect for special occasions or a sumptuous treat any time of year.
Ingredients
Blueberry Sauce
- 2 cups blueberries
- 3/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon cornstarch
Crust
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter (melted)
- 1 1/2 tablespoons granulated sugar
Cheesecake Filling
- 24 ounces cream cheese (room temperature)
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 cup full-fat sour cream
- 1/2 cup heavy whipping cream
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare Blueberry Sauce: In a medium saucepan over medium heat, combine 2 cups blueberries, 3/4 cup granulated sugar, 1 teaspoon lemon juice, and 1/2 teaspoon lemon zest. Cook for 8 to 10 minutes until the blueberries break down completely, stirring occasionally.
- Thicken Sauce: In a small bowl, whisk 1 teaspoon cornstarch with about 1/4 cup of the warm blueberry sauce until smooth. Return the cornstarch mixture to the saucepan and stir well. Bring to a boil while stirring constantly, then boil for 1 minute to thicken. Remove from heat and cool.
- Prepare Crust: Preheat the oven to 325°F (163°C). Spray the sides of a 9-inch springform pan with nonstick baking spray and line the sides with a 3-inch wide strip of parchment paper to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, melted 5 tablespoons butter, and 1 1/2 tablespoons granulated sugar. Mix until the texture resembles wet sand and press firmly and evenly into the bottom of the prepared springform pan. Chill in the refrigerator for about 15 minutes.
- Make Cheesecake Filling: In a large mixing bowl, beat 24 ounces room temperature cream cheese on medium speed until smooth. Add 1 1/4 cups granulated sugar and beat until incorporated. Add the 4 eggs one at a time, beating just until each is incorporated and scraping the bowl between additions. Then add 1 cup full-fat sour cream, 1/2 cup heavy whipping cream, 2 teaspoons fresh lemon juice, and 1 teaspoon lemon zest. Beat until combined.
- Prepare for Baking: Wrap the outside of the springform pan with two layers of heavy-duty foil to prevent water leaks. Place the pan inside a larger roasting pan or baking dish.
- Layer Cheesecake and Blueberry Sauce: Pour half of the cheesecake batter over the crust. Spoon half of the cooled blueberry sauce evenly over the batter. Use a skewer or knife to swirl the sauce gently into the batter. Repeat layering with the remaining batter and blueberry sauce, swirling again 3 to 5 times. For a smoother finish and to minimize cracking, pipe the blueberry sauce with a bag instead of swirling.
- Bake in a Water Bath: Pour about 1 inch of hot water into the larger pan around the springform pan. Bake at 325°F (163°C) for 1 hour and 25 minutes, or until the edges are set and the center slightly jiggles like jello when you gently shake the pan.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven to room temperature to avoid cracks.
- Chill to Set: Once cooled, refrigerate the cheesecake overnight to firm up and develop full flavor.
Notes
- Using room temperature cream cheese helps achieve a smooth batter without lumps.
- Wrapping the springform pan in foil prevents water from leaking in during the water bath baking process.
- Swirling the blueberry sauce gently helps to create an attractive marbled effect without mixing it completely into the batter.
- Allowing the cheesecake to cool gradually in the oven reduces the risk of cracks on the surface.
- Refrigerate overnight for the best texture and flavor development before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
