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Homemade Easy Cheesecake with Blueberry Topping (No Water Bath) photo

Easy Cheesecake with Blueberry Topping (No Water Bath)

Indulge in this creamy cheesecake topped with luscious blueberries! It's easy to make and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 1 tablespoon sugar
For the Filling:
  • 2 pounds cream cheese at room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 7 whole large eggs at room temperature
  • 1 teaspoon vanilla extract
For the Blueberry Topping:
  • 4 cups frozen blueberries
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar for the blueberry topping

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Small saucepan

Method
 

Instructions:
  1. In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. Mix until evenly coated.
  2. Press the mixture into the bottom of a springform pan and preheat oven to 325°F (163°C).
  3. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla extract, mixing until combined.
  4. Add eggs one at a time, mixing well after each addition to ensure smooth texture.
  5. Pour the filling over the prepared crust, smoothing the top with a spatula.
  6. Bake for about 60 minutes until edges are set and center jiggles slightly.
  7. Cool in the oven with the door cracked for about an hour.
  8. For the topping, combine blueberries, water, lemon juice, and sugar in a saucepan. Cook until blueberries break down.
  9. Mix cornstarch with cold water and stir into the blueberry sauce, cooking until thickened.
  10. 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.