Blueberry Cheesecake

Feels like for the longest time, I have been craving cheesecakes. It has been my all-time favorite dessert. A few weeks ago when we went to Downtown Seattle at Pike Place Market we stopped by The Confectional. This place is a must to go to, to fulfill any sweet cravings of yours. After purchasing a few of their goodies, this made me want to start making homemade cheesecake for both Josh and I. Since we live near a small family owned product market, the different kinds of fruits I can get gives me a variety of ways to make a cheesecake.

First one I decided to make is a Blueberry Cheesecake. I wanted to make sure everything is homemade so I made my own graham crust for it and purchased a 9″ springform pan. I adapted a great homemade graham crust method from Sally Baking Addiction.


Prep and Cook Time: Ā 1 hour 20 minutes (6 hours-overnight for refrigeration)

Servings: 8 slices


Blueberry Sauce

  • 2 cups frozen blueberries

  • 2 teaspoons cornstarch

  • 1 teaspoon lemon juice

  • 1 tablespoon warm water

  • 2 tablespoons granulated sugar


  • 1 1/2 cups crushed graham crackers (about 10 whole graham crackers)

  • 6 tablespoons unsalted butter, melted

  • 1/3 cup granulated sugar


  • 24 ounces cream cheese, softened to room temperature

  • 1 cup granulated sugar

  • 1 cup sour cream, room temperature

  • 2 teaspoons vanilla extract

  • 3 large eggs, room temperature


  1. Preheat oven to 350 degrees Fahrenheit and place oven rack on lower third position. Spray a 9″ springform pan with nonstick cooking spray and set aside.

  2. Blueberry Sauce: Mix by whisking the cornstarch, lemon juice and water in a small bowl until the cornstarch is dissolved. Set aside. In a small saucepan, heat the blueberries and sugar over medium heat. For 3 minutes continuously stir until the juice of the blueberries release. Start adding the cornstarch mix slowly into the pan while continuing to stir for another 3 minutes. Smash some blueberries as you go (this will be for the topping part). Once the mixture starts to thicken, separate the cooked berries and it’s juice by pressing it through a fine mesh strainer. Set both aside.

  3. Graham Cracker Crust: Mix the graham cracker crumbs, butter and sugar together until combined thoroughly. Press into the bottom of the prepared springform pan and about a 1/4-1/3 up the sides of the pan. Tightly wrap the bottom and outside walls of the pan with aluminum foil. Bake for 7 minutes and then allow to cool.

  4. Cheesecake Filling: In a stand mixer using a paddle attachment, beat the cream cheese and sugar together on medium speed until mixture is smooth and creamy about 3 minutes. Add and beat in the sour cream and vanilla extract. Once combined, on a low speed add one egg at a time, allowing each egg to blend in with the filling mix. Do not overmix the filling after you have added the eggs.

  5. Pour the filling into the cooled crust. Drop several spoonfuls of the blueberry sauce on top of the filling. With a knife or toothpick, gently swirl through the sauce creating a design. Add the extra sauce with the cooked blueberries and set aside for topping the cheesecake.

  6. Place the pan into a roasting pan and fill with about an inch of water. Place in the oven. The foil around the pan will keep the water out.

  7. Bake for 50-60 minutes or until the center is almost set. Turn the oven off and leave the oven door slightly open, while you let the cheesecake sit in the oven for 1 hour. Remove from oven and allow to cool completely at room temperature. Refrigerate for 6 hours or overnight.

  8. Loosen the cheesecake from the pan and cut into slices. Top with the remaining chunky blueberry sauce and serve chilled.

16 thoughts on “Blueberry Cheesecake”

    1. I know right. Cheesecake is amazing and can be made in so many ways and flavors. I’ll soon be posting a Strawberries and Creme one soon.

    1. I haven’t tried it with raspberries yet but I’m sure it will still work. Strawberries was one berry I used in another cheesecake I made and it came out perfect. That will soon be posted šŸ™‚

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