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Easy Cheesecake with Blueberry Topping

Easy Cheesecake with Blueberry Topping

The ultimate summer dessert, this Easy Cheesecake with Blueberry Topping is creamy, rich, and topped with a luscious blueberry sauce. Perfect for gatherings or simply to satisfy a sweet craving, it’s a showstopper that everyone will love. Make it tonight to impress your friends and family!
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Prep Time 15 minutes
Cook Time 1 hour 33 minutes
Total Time 1 hour 48 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups Graham Cracker Crumbs
  • 6 Tbsp Unsalted Butter melted
  • 1 Tbsp Sugar
  • 2 ½ lbs Cream Cheese 5 blocks - 8oz each at room temperature
  • 1 ½ cups Sugar
  • ¼ cup Sour Cream
  • 7 whole Large Eggs at room temp
  • 1 ½ tsp Vanilla Extract
  • 4 cups Frozen Blueberries
  • 2 tsp Corn Starch
  • ¼ cup Water
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Sugar
  • Springform Pan where the sides loosen and the bottom comes out.

Equipment

  • Large Pot
  • Oven
  • Baking Sheet
  • Frying Pan
  • Mixing Bowl

Method
 

  1. Start by preheating your oven to 350°F. This ensures that your cheesecake will bake evenly.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of a 9 or 9 ½ inch springform pan. Make sure it's evenly distributed to create a solid base.
  4. Bake the crust in the preheated oven for 8 minutes until it’s golden. Remove it and let it cool to room temperature.
  5. In a large mixing bowl, combine the cream cheese and sugar. Using an electric mixer on medium-high speed, whip them together for about 5 minutes until light and fluffy. Scrape down the bowl as needed to avoid lumps.
  6. Lower the mixer speed to medium and add the eggs one at a time, ensuring each is fully incorporated before adding the next. This step is critical for a smooth filling.
  7. Once all the eggs are added, reduce the speed to low and mix in the sour cream and vanilla, blending until just combined.
  8. Pour the creamy filling into the cooled crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
  9. Bake the cheesecake in the oven for 15 minutes at 450°F. After that, without opening the oven, reduce the temperature to 225°F. Bake for an additional 1 hour and 5 minutes to 1 hour and 15 minutes until the center is almost set. Avoid opening the oven door during this time to prevent cracks.
  10. Once baked, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate until fully chilled, ideally overnight.
  11. To serve, run a butter knife around the edges of the cheesecake. Carefully unlatch and remove the springform pan, leaving the cheesecake on its base.
  12. For the blueberry topping, in a medium saucepan over medium heat, combine the sugar, water, cornstarch, and lemon juice. Stir until it thickens, then add the frozen blueberries, cooking just until bubbly. Do not boil.
  13. Let the blueberry sauce cool to room temperature before spreading it generously over the cheesecake when serving.
  14. Enjoy your delicious homemade Easy Cheesecake with Blueberry Topping as a treat that is sure to impress everyone!

Notes

  • Tip 1: Store leftover cheesecake in an airtight container in the refrigerator to maintain its freshness. It can last up to a week.
  • Tip 2: You can freeze cheesecake for up to 3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn.
  • Tip 3: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
  • Tip 4: Feel free to swap the blueberries with strawberries or raspberries for a different flavor profile.
  • Tip 5: For a more refined presentation, serve slices with a sprig of mint and a drizzle of additional blueberry sauce.