Ingredients

2 1/4 cups (302g) graham cracker crumbs

5 tbsp (65g) sugar

1/8 tsp salt

10 tbsp (140g) unsalted butter, melted

24 oz (678g) cream cheese, room temperature

1/2 cup (104g) sugar

1/4 cup (58g) sour cream

3 tbsp fresh lemon juice

1 1/4 cups (300ml) heavy whipping cream, cold

3/4 cup (86g) powdered sugar

1 tbsp vanilla extract

1/2 cup + 1 tbsp water, divided

1 1/2 tbsp cornstarch

6 tbsp (78g) sugar

2 tbsp fresh lemon juice

2 cups (277g) blueberries

1/2 cup heavy whipping cream, cold

1/4 cup (29g) powdered sugar

3/4 tsp vanilla extract

Instructions

Step 1: In a medium bowl, combine graham cracker crumbs, 5 tablespoons sugar, salt, and melted butter. Mix thoroughly until everything is well combined.

Step 2: Press the crust mixture firmly into the bottom and up the sides of a 9-inch springform pan. Place the pan in the refrigerator to chill while preparing the filling.

Step 3: In a large bowl, beat the cream cheese and 1/2 cup sugar together until smooth and creamy. Add sour cream and lemon juice, mixing until fully combined and smooth. Set aside.

Step 4: In a separate large bowl, whip 1 1/4 cups cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Step 5: Gently fold the whipped cream into the cream cheese mixture in two parts, folding carefully to maintain the fluffy texture.

Step 6: Pour the filling over the prepared crust and spread into an even layer. Refrigerate the cheesecake for 5-6 hours or overnight until set and firm.

Step 7: To make the blueberry sauce, whisk 1 tablespoon water and cornstarch together in a small bowl and set aside.

Step 8: In a medium saucepan over medium heat, combine sugar, remaining 1/2 cup water, and lemon juice. Stir until sugar dissolves and the mixture is heated through.

Step 9: Add blueberries to the saucepan and cook until they soften and release their juices, creating a sauce-like consistency.

Step 10: Stir in the cornstarch mixture and continue cooking until the sauce thickens and coats the back of a spoon. Remove from heat and refrigerate until cool.

Step 11: Remove the cheesecake from the springform pan and place it on a serving plate or platter.

Step 12: For the whipped cream topping, whip together cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 13: Pipe the whipped cream around the outer edge of the cheesecake and spread the cooled blueberry sauce in the center.

Step 14: Refrigerate the assembled cheesecake until ready to serve.

Tips & Variations

Use fresh, ripe blueberries for the best sauce flavor, or substitute with frozen blueberries if fresh aren’t available. Just thaw them beforehand.

For a citrus twist, add a bit of grated lemon zest to the cream cheese filling.

To make the dessert vegan, substitute cream cheese and heavy cream with plant-based alternatives and use a vegan butter for the crust.

FAQs

Can I use a different fruit for the topping?

Yes, you can use strawberries, raspberries, or mixed berries as a delicious alternative to blueberries. Adjust the cooking time for the sauce as needed depending on the fruit’s moisture.

How can I prevent the crust from getting soggy?

Pressing the crust firmly and chilling it well before adding the filling helps it set properly and stay crisp longer. You can also lightly toast the graham cracker crumbs before mixing with butter for extra firmness and flavor.