Blueberry Cheesecake

Blueberry Cheesecake

  • Servings: 12
  • Difficulty: medium
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There aren’t too many variations cheesecake that I don’t like. Next to plain, blueberry is definitely a personal favorite; and the family enjoys it too.



1 1/4 c graham crackers

1/2 c melted butter


4 – 8 oz pkg cream cheese (softened)

3/4 white sugar

1/2 c sour cream

3 large eggs

1 1/2 tsp vanilla extract

1 tbsp vegetable oil


1 1/2 c. fresh blueberries (frozen work too)

lemon zest

1/4 cup sugar

1/4 lemon juice


Preheat the oven to 350°F.

In a small mixing bowl, combine the graham cracker crumbs and butter and spread evenly along the bottom of a spring-form pan then set aside.

In a separate mixing bowl, combine the cream cheese, sugar, and sour cream until smooth.

Next, add the vanilla and the eggs (one at a time); mixing thoroughly.

Once mixed, pour the batter into the pan, bake for one hour and let cool, then set in the fridge for 4-6 hours.

For the topping, place the blueberries, lemon zest, lemon juice and sugar into a medium sauce pan, bringing to a medium heat. Once bubbling, slightly reduce the heat and lightly mash the fruit with a wooden spoon.

Continue to cook for about 10 minutes, mashing occasionally to combine the ingredients. Turn off the stove and remove the mixture from the heat. Let cool before adding to the cheesecake.

Return to the fridge for about an hour. Serve when ready.