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Velvety Blueberry Cheesecake

Blueberry Cheesecake is a creamy dessert with a crisp graham cracker crust and sweet blueberry topping. Simple to make and always a hit.
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Ingredients
  

For the Crust:

  • 200 g graham crackers or digestive biscuits crushed
  • 100 g unsalted butter melted
  • 2 tbsp granulated sugar

For the Filling:

  • 680 g cream cheese softened
  • 200 g granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200 g sour cream
  • 2 tbsp all-purpose flour

For the Blueberry Topping:

  • 250 g fresh or frozen blueberries
  • 60 g granulated sugar
  • 2 tsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water

Instructions
 

  • Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment. Wrap the outside with two layers of foil to prevent leaks during the water bath.
  • Mix crushed graham crackers, melted butter, and sugar until sandy. Press into the pan base. Bake for 10 minutes, then let it cool.
  • Beat cream cheese until smooth (2–3 mins). Add sugar and vanilla; beat until fluffy.
  • Add eggs one at a time, mixing gently. Stir in sour cream and flour just until blended—don’t overmix.
  • Pour filling over the crust and smooth the top.
  • Place the pan in a roasting tray. Add hot water halfway up the sides. Bake 55–65 minutes until set around edges but center still jiggles.
  • Turn off oven, crack the door, and let it sit for 1 hour. Cool to room temp, then chill for at least 6 hours or overnight.
  • Simmer blueberries, sugar, and lemon juice until berries burst (5–7 mins). Stir in cornstarch slurry; cook 2 more minutes until thick and glossy. Cool.
  • Spread blueberry topping over chilled cheesecake. Slice with a hot, clean knife. Serve and enjoy!