There’s something about a slice of blueberry cheesecake that instantly transports you from a cozy Southern kitchen to a seaside café in Santorini, where berries are sun-ripened and cream cheese is impossibly lush.
The smooth base is crafted with care, using a simplified bain-marie (water bath) method to ensure a crack-free top every time—no culinary school required. A hint of lemon zest in the batter adds a subtle citrus lift, reminiscent of the Amalfi coast, cutting through the creaminess with just the right touch.
Whether you’re layering in fresh farmer’s market blueberries or a spoonful of your favorite jam from a roadside stand, this dessert is all about balance: texture, flavor, and global inspiration baked into every forkful. Let it cool slowly, slice cleanly, and savor a moment of berry bliss that tastes like a journey well taken.
Perfect for Lazy Sundays Desserts!
- I first made this on a rainy weekend in Alabama, and it quickly became my “rainy day” go-to—it’s therapeutic to bake and even better to eat while curled up with a blanket.
- The blueberry compote topping reminds me of breakfasts in Vienna, where fruit and pastry always start the day—this cheesecake channels that indulgence beautifully.
- I’ve played with the crust too, swapping in almond flour for a gluten-free twist—it still holds together perfectly and adds a nutty warmth I didn’t expect to love so much.
- Surprisingly, a small slice after dinner actually helps me curb late-night sugar cravings—it’s rich enough to satisfy but balanced enough not to feel heavy.
Blueberry Cheesecake Recipe
Equipment
- 9-inch springform pan
- Mixing bowls (medium and large)
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Saucepan
- Spoon
Ingredients
- ¼ cup melted butter
- ⅓ cup blueberry jelly
- 1 cup Graham cracker crumbs
- 2 packages cream cheese, softened
- ¾ cup white sugar
- 2 tbsp white sugar
- 2 cups Frozen blueberries, dry pack
- 2 tbsp all-purpose flour
- 1 cup sour cream
- 4 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture is well combined.
- Pat this into the bottom of a 9-inch springform pan.
- In a separate mixing bowl, mash the cream cheese until soft and creamy.
- Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla extract.
- Add the eggs one at a time, beating until just incorporated.
- Pour the cream cheese mixture over the crust in the pan.
- Bake for about 1 hour, or until the center is firm to the touch.
- Once baked, transfer the cheesecake to the refrigerator and chill for at least 4 hours until thoroughly cold.
- To serve, run a knife around the edge of the cheesecake, release the springform latch, and place the cheesecake on a serving platter.
- Arrange frozen blueberries on top.
- Melt the jelly over low heat in a saucepan and spoon it over the blueberries to glaze.
- Chill again until ready to serve.
Notes
- For the smoothest filling, ensure all ingredients—especially cream cheese and eggs—are at room temperature before mixing.
- Avoid overmixing after adding eggs to prevent air bubbles and cracks.
- A water bath can be used during baking to maintain an even temperature and prevent cracking.
| Nutrition | Value |
| Calories | 356kcal |
| Carbohydrates | 32g |
| Fibre | 1g |
| Fat | 23g |
| Protein | 6g |
| Cholesterol | 122g |
