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

Easy Cheesecake with Blueberry Topping (No Water Bath)

This Easy Cheesecake with Blueberry Topping is a creamy delight! Perfect for any occasion, it’s simple, delicious, and sure to impress!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup graham cracker crumbs
  • 6 Tbsp melted unsalted butter (3/4 stick)
  • 1 Tbsp sugar
For the Cheesecake Filling:
  • 2 lb cream cheese (5 blocks - 8 oz each, at room temperature)
  • 1 cup sugar
  • 1 cup sour cream
  • 7 whole large eggs (at room temperature)
  • 1 tsp vanilla extract
For the Blueberry Topping:
  • 4 cups frozen blueberries
  • 2 tsp cornstarch
  • 1/4 cup water
  • 1 Tbsp lemon juice
  • 2 Tbsp sugar (for the blueberry topping)

Equipment

  • Springform Pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons

Method
 

Build Easy Cheesecake with Blueberry Topping (No Water Bath) Step by Step
  1. Step 1: Prepare the Crust - In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well-coated with the butter and the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan to form an even crust. Bake in a preheated oven at 325°F (165°C) for about 10 minutes, then let it cool while preparing the filling.
  2. Step 2: Make the Cheesecake Filling - In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add in the sugar and continue mixing until well combined. Scrape down the sides as needed.
  3. Step 3: Add the Sour Cream and Eggs - Mix in the sour cream and vanilla extract, blending until smooth. Then, add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can incorporate too much air.
  4. Step 4: Bake the Cheesecake - Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (165°C) for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. This helps prevent cracks.
  5. Step 5: Prepare the Blueberry Topping - While the cheesecake cools, prepare the blueberry topping. In a small saucepan, combine the frozen blueberries, sugar, water, lemon juice, and cornstarch. Cook over medium heat until the mixture begins to bubble and thicken, about 5-7 minutes. Remove from heat and let it cool slightly.
  6. Step 6: Assemble and Chill - Once the cheesecake is completely cool, gently remove it from the springform pan. Pour the blueberry topping over the cheesecake, spreading it evenly. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for the best flavor.

Notes

  • For best results, use room temperature ingredients to ensure a smooth batter.
  • Watch the baking time closely; every oven is different to avoid overbaking.
  • Letting the cheesecake cool in the oven helps prevent cracks.