Easy Blueberry Cheesecake Recipe with Fresh Berry Sauce (Print version)

Creamy baked blueberry cheesecake with a buttery graham crust and fresh berry sauce spooned over the top.

# Ingredients:

For the crust

01 - 1 3/4 cups (210 g) graham cracker crumbs
02 - 5 tablespoons (70 g) unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon fine salt

For the cheesecake filling

05 - 24 oz (680 g) full-fat brick cream cheese, softened
06 - 1 cup (200 g) granulated sugar
07 - 1 cup (240 g) sour cream, room temperature
08 - 3 large eggs, room temperature
09 - 2 teaspoons vanilla extract
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon cornstarch

For the fresh berry sauce

12 - 2 cups (300 g) fresh blueberries, divided
13 - 1 cup (140 g) fresh mixed berries, such as raspberries and sliced strawberries
14 - 1/3 cup (65 g) granulated sugar
15 - 1 tablespoon fresh lemon juice
16 - 1 teaspoon finely grated lemon zest
17 - 2 teaspoons cornstarch mixed with 2 tablespoons cold water

# Instructions:

01 - Heat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - Stir graham cracker crumbs, melted butter, sugar, and salt until evenly moistened. Press firmly into the pan and bake for 10 minutes, then cool while you make the filling.
03 - Beat the softened cream cheese until smooth. Add sugar and beat again, then mix in sour cream, vanilla, lemon juice, and cornstarch on low speed.
04 - Add eggs one at a time on low speed, mixing just until each egg disappears. Scrape the bowl so the filling is even and lump-free.
05 - Pour the filling over the crust and smooth the top. Bake for 55-65 minutes, until the edges are set and the center has a gentle wobble.
06 - Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Cool to room temperature, then refrigerate for at least 6 hours or overnight.
07 - Simmer 1 1/2 cups blueberries, mixed berries, sugar, lemon juice, and lemon zest for 4-5 minutes. Stir in the cornstarch slurry and cook until glossy, then fold in the remaining 1/2 cup blueberries and cool.
08 - Remove the chilled cheesecake from the pan. Spoon the cooled fresh berry sauce over the top and slice with a warm, wiped knife.

# Good to know:

01 - Chill at least 6 hours before slicing.
02 - Best made 1 day ahead.
03 - Store covered in the refrigerator for up to 4 days.

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