Easy Cheesecake with Blueberry Topping (No Water Bath)
There’s something incredibly satisfying about making a cheesecake from scratch, especially when it comes without the fuss of a water bath. This Easy Cheesecake with Blueberry Topping (No Water Bath) is the perfect dessert for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just treating yourself, this cheesecake is creamy, rich, and topped with a luscious blueberry sauce that adds a pop of flavor and color.
Why It’s My Go-To
This cheesecake has become my go-to recipe for several reasons. First, it’s remarkably easy to make, which means I can whip it up even on a busy day. Second, the blueberry topping adds a delightful freshness that contrasts beautifully with the velvety cream cheese base. Finally, the absence of a water bath simplifies the process while still yielding a stunning dessert that everyone will love. Trust me, once you try this recipe, you’ll understand why it’s a favorite in my kitchen!
What’s in the Bowl
To make your Easy Cheesecake with Blueberry Topping (No Water Bath), gather the following ingredients:
- 1 cup graham cracker crumbs
- 6 tablespoons (3/4 stick) melted, unsalted butter
- 1 tablespoon sugar
- 2 pounds cream cheese (5 blocks – 8oz each) at room temperature
- 1 cup sugar
- 1 cup sour cream
- 7 whole large eggs, at room temperature
- 1 teaspoon vanilla extract
- 4 cups frozen blueberries
- 2 teaspoons cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoons sugar (for the blueberry topping)
Prep & Cook Tools
Before diving into the recipe, make sure you have the following tools on hand:
- Springform pan – This makes it easy to remove the cheesecake once it’s set.
- Mixing bowls – You’ll need a few different sizes for mixing the crust and filling.
- Electric mixer – A handheld mixer or stand mixer works best for achieving a smooth filling.
- Rubber spatula – Perfect for scraping down the sides of your mixing bowl.
- Measuring cups and spoons – Accurate measurements are crucial for baking success.
- Small saucepan – For preparing the blueberry topping.
Easy Cheesecake with Blueberry Topping (No Water Bath), Made Easy
Now that you have everything you need, let’s get started on this Easy Cheesecake with Blueberry Topping (No Water Bath) recipe!
Step 1: Prepare the Crust
In a medium bowl, combine 1 cup of graham cracker crumbs, 6 tablespoons of melted unsalted butter, and 1 tablespoon of sugar. Mix until the crumbs are evenly coated with the butter and the mixture resembles wet sand.
Step 2: Form the Crust
Press the graham cracker mixture firmly into the bottom of your springform pan. Make sure it’s even and compact to create a sturdy base for your cheesecake. Preheat your oven to 325°F (163°C) while you prepare the filling.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat 2 pounds of cream cheese with 1 cup of sugar until smooth and creamy. This can take a few minutes, so be patient! Add in the 1 cup of sour cream, 1 teaspoon of vanilla extract, and mix until combined.
Step 4: Add the Eggs
With the mixer on low speed, add the 7 large eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next one. This step is crucial for achieving a smooth and creamy texture without overmixing.
Step 5: Pour the Filling
Once your filling is ready, pour it over the prepared crust in the springform pan. Smooth the top with a spatula to ensure an even surface.
Step 6: Bake
Place the pan in the preheated oven and bake for about 60 minutes, or until the edges are set and the center still has a slight jiggle. The cheesecake will continue to set as it cools, so don’t worry if it looks a little soft in the middle.
Step 7: Cool the Cheesecake
After baking, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracks from forming.
Step 8: Prepare the Blueberry Topping
While the cheesecake is cooling, make the blueberry topping. In a small saucepan, combine 4 cups of frozen blueberries, 1/4 cup of water, 1 tablespoon of lemon juice, and 2 tablespoons of sugar. Cook over medium heat until the blueberries start to break down and release their juices, about 5-7 minutes.
Step 9: Thicken the Sauce
In a small bowl, mix 2 teaspoons of cornstarch with a tablespoon of cold water until smooth. Stir this mixture into the blueberry sauce and cook for an additional 2-3 minutes until the sauce thickens. Remove from heat and let it cool.
Step 10: Chill and Serve
Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight for best results. When you’re ready to serve, pour the cooled blueberry topping over the cheesecake, slice, and enjoy!
Healthier Substitutions
If you’re looking to lighten up this Easy Cheesecake with Blueberry Topping (No Water Bath), consider these substitutions:
- Use low-fat cream cheese instead of regular cream cheese for a lighter filling.
- Replace sour cream with Greek yogurt for added protein and lower fat content.
- Opt for a sugar substitute or natural sweeteners like honey or maple syrup to reduce sugar intake.
Pitfalls & How to Prevent Them
Baking can be tricky, but here are some common pitfalls with cheesecake and how to avoid them:
- Cracks on the surface: Make sure to cool the cheesecake gradually in the oven as mentioned in Step 7.
- Overmixing: Mix the filling just until combined to prevent incorporating too much air, which can lead to cracks.
- Undercooked center: If the edges are set but the center jiggles too much, give it a few extra minutes in the oven.
Storage & Reheat Guide
To keep your cheesecake fresh after making the Easy Cheesecake with Blueberry Topping (No Water Bath), follow these tips:
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- If you want to freeze it, wrap individual slices tightly in plastic wrap and then in aluminum foil; freeze for up to 2 months.
- Thaw slices in the refrigerator overnight before serving.
Ask & Learn
Can I use fresh blueberries instead of frozen for the topping?
Yes! Fresh blueberries can be used, but you may need to adjust the sugar and cooking time slightly, as fresh berries may not release as much juice as frozen ones.
What can I do if my cheesecake cracks during baking?
If your cheesecake cracks, don’t worry! You can cover it with the blueberry topping, which will hide any imperfections. For prevention, make sure to follow the cooling instructions carefully.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will firm up as it cools, so don’t worry if it seems a bit soft in the middle.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time. It can be prepared a day or two in advance and stored in the refrigerator until you’re ready to serve it.
See You at the Table
This Easy Cheesecake with Blueberry Topping (No Water Bath) is sure to impress your friends and family with its creamy texture and vibrant topping. It’s the kind of dessert that brings people together, sparking conversations and creating memories around the table. So gather your ingredients, roll up your sleeves, and get ready to indulge in a homemade treat that’s as delightful to make as it is to eat. Happy baking!
Easy Cheesecake with Blueberry Topping (No Water Bath)
Ingredients
Equipment
Method
- In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. Mix until evenly coated.
- Press the mixture into the bottom of a springform pan and preheat oven to 325°F (163°C).
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla extract, mixing until combined.
- Add eggs one at a time, mixing well after each addition to ensure smooth texture.
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Bake for about 60 minutes until edges are set and center jiggles slightly.
- Cool in the oven with the door cracked for about an hour.
- For the topping, combine blueberries, water, lemon juice, and sugar in a saucepan. Cook until blueberries break down.
- Mix cornstarch with cold water and stir into the blueberry sauce, cooking until thickened.
- Refrigerate cheesecake for at least 4 hours, then top with blueberry sauce before serving.
Notes
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freeze individual slices tightly wrapped for up to 2 months.
- Thaw frozen slices in the refrigerator overnight before serving.
