Blueberry Cheesecake is a velvety smooth, creamy cheesecake studded with juicy, bursting blueberries, all nestled on a crumbly, buttery graham cracker crust.
For the crust, melt the butter in a small saucepan over low heat or in a microwave. In a mixing bowl, combine the melted butter, ¼ cup sugar, and graham cracker crumbs. Stir until the crumbs are well coated with the butter.
Transfer the crumb mixture to a 10-inch springform pan. Using the bottom of a glass or measuring cup, press the crumbs into the bottom and halfway up the sides of the pan to form a crust. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
Gradually add the 1 ½ cups of sugar to the cream cheese, continue to beat until well combined and smooth.
Scrape down the sides of the bowl with a spatula to ensure that everything is fully mixed.
Add the eggs one at a time, beating well after each addition. Make sure to scrape down the bowl after adding each egg to ensure even mixing.
Add the vanilla extract, lemon juice, cornstarch, and sour cream to the bowl. Mix on medium speed until the mixture is smooth and well combined.
Pour the cream cheese mixture into the prepared graham cracker crust. 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.
Remove the cheesecake from the oven and let it cool completely on a wire rack.
While the cheesecake is cooling, prepare the blueberry topping. Combine the blueberries, ¼ cup of water, lemon juice, and 1 cup of sugar in a 2-quart saucepan.
Heat the blueberry mixture over medium-high heat until it comes to a boil.
In a separate bowl, mix together the cornstarch and ½ cup of cold water until smooth.
Gradually stir the cornstarch mixture into the boiling blueberry mixture. Continue to cook and stir until the blueberry topping is thickened, about 2 minutes.
Remove the blueberry topping from heat and let it cool.
Once both the cheesecake and blueberry topping are cooled, pour the topping over the cheesecake. Use a spatula to spread it evenly.
Cover the cheesecake with plastic wrap and refrigerate it overnight before serving.
Notes
Ensure all your ingredients are at room temperature before starting, especially the cream cheese and eggs. This helps achieve a smoother batter.
When baking, you may choose to use a water bath method to prevent cracking and achieve a more evenly baked cheesecake. To do this, wrap the springform pan in foil and place it in a larger baking dish filled with about an inch of hot water. I have found that I don't mind a little crack in my cheesecake and I often don't do this step just to simplify.
The cheesecake will keep for about one week in the refrigerator or can be frozen for up to 2 months.
To freeze, cool the cheesecake completely before wrapping it tightly in aluminum foil and placing it in a freezer-safe container. To defrost, leave it in the refrigerator overnight.