Ingredients You’ll Need

Let’s take a closer look at the ingredients and what makes them essential for the perfect cheesecake:

For the Crust:

  • 1½ cups graham cracker crumbs – Provides a sweet, nutty, and buttery base.
  • ¼ cup granulated sugar – Sweetens the crust and helps it brown beautifully.
  • ½ cup unsalted butter, melted – Acts as a binder and adds richness.

For the Cheesecake Filling:

  • 16 oz (2 packages) cream cheese, softened – The star of the show; creates that creamy texture.
  • ¾ cup granulated sugar – Sweetens and balances the tanginess of the cream cheese.
  • 2 large eggs – Give the cheesecake structure while keeping it silky smooth.
  • 1 tsp vanilla extract – Adds warmth and depth to the flavor.
  • ½ cup sour cream – Keeps the filling extra creamy and prevents it from drying out.

For the Fresh Blueberry Topping:

  • 2 cups fresh blueberries – Bursting with flavor and antioxidants.
  • ½ cup sugar – Creates a syrupy glaze that coats the berries.
  • 1 tbsp cornstarch – Thickens the sauce to the perfect consistency.
  • 2 tbsp water – Helps dissolve the cornstarch.
  • 1 tsp lemon juice – Brightens and enhances the blueberry flavor.

Step-by-Step Instructions

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch baking dish or springform pan, ensuring an even layer. Bake for 8–10 minutes until lightly golden. Remove from the oven and let it cool completely while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and lump-free. Gradually add sugar and continue to beat until the mixture is creamy and fluffy. Add the eggs, one at a time, mixing well after each addition. Finally, blend in the vanilla extract and sour cream. The batter should be silky and uniform.

Step 3: Assemble and Bake

Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula. Bake for about 25–30 minutes (if using a 9×13-inch pan) or 45–50 minutes (if using a springform pan) — just until the center is slightly set and the edges are lightly golden. Avoid overbaking; the cheesecake will firm up as it cools.

Step 4: Cool and Chill

Remove the cheesecake from the oven and allow it to cool at room temperature for 30–40 minutes. Then, refrigerate it for at least 4 hours or overnight. Chilling allows the flavors to meld and gives the cheesecake its signature creamy, firm texture.

Step 5: Prepare the Blueberry Topping

While the cheesecake chills, make the topping. In a small saucepan, combine blueberries, sugar, lemon juice, and water. Heat gently over medium heat until the blueberries begin to release their juices. Stir in the cornstarch slurry (cornstarch mixed with a bit of cold water) and cook for 2–3 minutes until the sauce thickens and turns glossy. Remove from heat and let it cool completely.

Step 6: Add the Blueberry Topping

Once both the cheesecake and topping are fully cooled, spread the blueberry mixture evenly over the top. The deep purple hue and natural shine make this dessert irresistibly beautiful. Slice and serve chilled for the best texture and flavor.