Cheesecake With Blueberry Topping Recipe

Name: Cheesecake With Blueberry Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 6 tablespoons unsalted butter, melted; 2 cups graham cracker crumbs; 3 tablespoons sugar; 1/4 teaspoon ground cinnamon; 1 pinch salt; 16 ounces cream cheese, room temperature; 16 ounces sour cream; 1 cup sugar; 3 large eggs; 1 1/2 teaspoons finely grated lemon zest; 1 teaspoon pure vanilla extract; BLUEBERRY TOPPING; 3 cups blueberries; 3/4 cup sugar; 2 tablespoons unsalted butter; 2 tablespoons fresh lemon juice; 1 tablespoon cornstarch

Servings: persons

vegetable oil cooking spray
6 tablespoons unsalted butter, melted
2 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1 pinch salt
16 ounces cream cheese, room temperature
16 ounces sour cream
1 cup sugar
3 large eggs
1 1/2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
BLUEBERRY TOPPING
3 cups blueberries
3/4 cup sugar
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon cornstarch

1
MAKE THE CRUST: Preheat the oven to 325u00b0F Coat a 9-inch springform pan with cooking sprauy. Wrap exterior of pan (including base) with foil.
2
Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3-inches up sides of pan. Refrigerate 15 minutes.
3
MAKE THE FILLING: Beat cream cheese with a mixer on medium speed until fluffy. Reduce sped to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust.
4
Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up side of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour and 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roast pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).
5
BLUEBERRY TOPPING: Combine all ingedients in a saucepan over medium-high heat. Bring to a simmer and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered until cold (or up to 3 days).
6
ASSEMBLY: Run a knife around edge of cake, and unmold. Spoon topping over cake.

1577

kcal

Calories

102

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: vegetable oil cooking spray, 6 tablespoons unsalted butter, melted, 2 cups graham cracker crumbs, 3 tablespoons sugar, and more.

Yes, Cheesecake With Blueberry Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheesecake With Blueberry Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions