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Blueberry Bliss Cheesecake

A creamy baked cheesecake topped with a luscious homemade blueberry compote for the ultimate dessert indulgence.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup sour cream room temperature
  • 3 eggs large
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
Blueberry Topping
  • 2 cups blueberries fresh or frozen
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp cornstarch mixed with 2 tbsp water

Equipment

  • Springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Saucepan
  • Cooling rack

Method
 

  1. Preheat oven to 325°F (160°C) and prepare crust in a springform pan.
  2. Mix cream cheese, sugar, sour cream, lemon juice, and zest until smooth.
  3. Add eggs one at a time and mix on low speed until combined.
  4. Pour batter over crust and bake for 55–65 minutes.
  5. Cool gradually, then refrigerate for at least 4 hours or overnight.
  6. Prepare blueberry topping by simmering blueberries, sugar, lemon, and cornstarch until thick.
  7. Top chilled cheesecake with blueberry mixture and garnish with mint.

Notes

Best chilled overnight for perfect texture. Store leftovers refrigerated up to 5 days.