Ingredients
– 1 ½ cups graham cracker crumbs
– ¼ cup sugar
– 6 tbsp melted butter
– 24 oz cream cheese, softened
– 1 cup sugar
– 3 large eggs
– 1 cup sour cream
– 2 tsp vanilla extract
– 2 tbsp lemon juice
– 2 cups blueberries
– ¼ cup sugar
– 1 tbsp lemon juice
– 1 tbsp cornstarch + 1 tbsp water
Instructions
1. Prepare the Crust
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Preheat oven to 325°F (165°C).
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Mix graham crumbs, sugar, and melted butter until sandy.
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Press into a 9-inch springform pan.
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Bake for 8 minutes, then cool.
2. Make the Cheesecake Filling
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Beat cream cheese until smooth.
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Add sugar and mix again.
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Add eggs one at a time, mixing slowly.
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Mix in sour cream, vanilla, and lemon juice until creamy.
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Pour into crust and smooth the top.
3. Bake
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Bake at 325°F (165°C) for 50–60 minutes, until edges are set but center is slightly jiggly.
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Turn off oven, crack the door, and let cool inside for 1 hour.
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Chill at least 4 hours or overnight.
4. Prepare Blueberry Topping
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Add blueberries, sugar, and lemon to a saucepan.
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Simmer 5 minutes.
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Add cornstarch slurry and cook until thickened.
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Cool completely.
5. Serve
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Spoon blueberry topping over the chilled cheesecake.
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Slice and enjoy!
Notes
Room-temperature cream cheese is essential for a smooth, lump-free filling.
Do not overmix once the eggs are added — this prevents cracking.
For a crack-free cheesecake, place a small pan of hot water on the lower oven rack (no water bath needed).
The cheesecake should still be slightly jiggly in the center when you turn off the oven. It finishes setting as it cools.
Chill the cheesecake overnight for the best flavor and texture.
You can use frozen blueberries for the topping — do not thaw before cooking.
For a thicker topping, add an extra ½ tablespoon of cornstarch.
For extra brightness, add 1 teaspoon lemon zest to the filling.
Store cheesecake in the fridge for up to 4 days or freeze slices for up to 2 months.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: no bake
- Cuisine: American