Blueberry Cheesecake

Blueberry Cheesecake is a velvety smooth, creamy cheesecake studded with juicy, bursting blueberries, all nestled on a crumbly, buttery graham cracker crust.

Let’s get started!


First make the crust: Melt the butter and mix it with sugar and graham cracker crumbs until well coated. Press the mixture into the bottom and halfway up the sides of a 10-inch springform pan to form a crust.


Beat the cream cheese until smooth and creamy. Gradually add sugar and beat until well combined.


Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, lemon juice, cornstarch, and sour cream until smooth.


Pour the cream cheese mixture into the prepared crust and smooth the top with a spatula. Bake the cheesecake in the preheated oven for 1 hour, or until the center is set and the top is lightly browned. Let it cool completely on a wire rack.


Make the blueberry topping by combining blueberries, water, lemon juice, and sugar in a saucepan. Heat until it boils. In a separate bowl, mix cornstarch and cold water until smooth, then gradually stir it into the boiling blueberry mixture.


Cook and stir until thickened, about 2 minutes. Let it cool, then pour it over the cooled cheesecake and spread evenly. Cover the cheesecake with plastic wrap and refrigerate it overnight before serving.

Bread bun

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