Name: Blueberry Cheesecake with Creamy Filling & Graham Cracker Crust
Prep time: 20 min
Cook time: 2 min
Total time: 13 min
Ingredients: 2 cups finely crushed graham crackers; 10 tablespoons salted sweet cream butter ((melted)); 3 tablespoons granulated sugar; 32 ounces cream cheese ((softened)); 1½ cups granulated sugar; ¾ cup sour cream; 3½ tablespoons cornstarch; 2 teaspoons fresh lemon zest; 4 large eggs ((room temperature)); 2 teaspoons pure vanilla extract; 2¼ cups fresh blueberries ((washed and dried)); 3 tablespoons all-purpose flour; 4 cups frozen blueberries; ¾ cup granulated sugar; 2 teaspoons fresh lemon zest; 1 tablespoon cornstarch; 2 tablespoons cold water

My Favorite Blueberry Cheesecake

This recipe is my happy place. It reminds me of summer days and family gatherings. The creamy filling just melts in your mouth. I still smile when I make it.

It might look fancy, but it’s not hard. You just need a little patience. Trust me, it is worth every minute. What is your favorite dessert to share with family?

The Story Behind the Crust

I learned to use graham crackers from my own grandma. She said they make the best crust. Their sweet, toasty flavor is perfect. It holds everything together so nicely.

Pressing the crumbs into the pan is my favorite part. I use a little glass to press them down. It feels like making a sandcastle. This matters because a good crust is the foundation of a great cheesecake.

Making the Dreamy Filling

Let your cream cheese get nice and soft. This is the secret to a smooth filling. No one likes lumpy cheesecake! Doesn’t that smell amazing with the lemon zest?

*Fun fact*: Coating the blueberries in flour is a smart trick. It stops them from sinking to the bottom. They will be scattered all through the cake like little purple jewels.

A Little Patience Goes a Long Way

The water bath keeps the cake gentle. It helps it cook slowly and evenly. This stops it from cracking on top. I know waiting is hard, but it is important.

Letting it chill overnight is the final step. This makes the flavor rich and the texture perfect. This matters because good things take time. Do you find it hard to wait for a treat to be ready?

The Sweet Blueberry Topping

This topping is like a burst of summer. The lemon zest makes the blueberries pop. I love watching the sauce thicken on the stove. It turns a beautiful, deep purple color.

You must let it cool completely before adding it. A warm topping would melt our beautiful filling. Then, you just spread it on top. It is the crowning glory!

Time to Share Your Creation

Slicing the first piece is always a thrill. Seeing those layers is so satisfying. I hope you feel proud of what you made. Sharing food made with love is a wonderful thing.

Tell me, what special occasion will you make this for? Or will you make one just because? I would love to hear your stories.

Blueberry Cheesecake with Creamy Filling & Graham Cracker Crust

Ingredients:

Ingredient	Amount	Notes
Graham crackers	2 cups	Finely crushed
Salted sweet cream butter	10 tablespoons	Melted
Granulated sugar	3 tablespoons
Cream cheese	32 ounces	Softened
Granulated sugar	1½ cups
Sour cream	¾ cup
Cornstarch	3½ tablespoons
Fresh lemon zest	2 teaspoons
Eggs	4 large	Room temperature
Pure vanilla extract	2 teaspoons
Fresh blueberries	2¼ cups	Washed and dried
All-purpose flour	3 tablespoons
Frozen blueberries	4 cups
Granulated sugar	¾ cup
Fresh lemon zest	2 teaspoons
Cornstarch	1 tablespoon
Cold water	2 tablespoons

Making My Favorite Blueberry Cheesecake

Let’s make a memory together. This cheesecake is pure joy. I love its creamy filling and fruity top. The buttery crust is my favorite part. It’s perfect for a special day. Or for a happy Tuesday. We’ll take it step by step. Don’t you worry one bit.

First, we make the crust. Crush those graham crackers until they’re sandy. Mix them with melted butter and sugar. Press it into your pan. I use a glass to press it down. It reminds me of making mud pies as a girl. I still laugh at that. Bake it for just 8 minutes. (Hard-learned tip: Let the crust cool completely before adding the filling. It keeps everything crisp!) Now for the creamy part. Beat the cream cheese until it’s smooth. No lumps allowed! Add the sugar, sour cream, and cornstarch. Then comes the lemon zest. Doesn’t that smell amazing? Add the eggs one at a time. This makes it light and airy. Toss your blueberries in a little flour. This stops them from sinking to the bottom. Gently fold them into the filling. Pour the filling into your cooled crust. Now, here’s the secret. We bake it in a water bath. Wrap your pan in two layers of foil. Place it in a bigger pan. Pour hot water around it. This gentle heat prevents cracks. It bakes for a long time. Then it rests in the turned-off oven. Patience is a virtue here, my dears. After its bake, it must chill. I know, waiting is so hard! Let it sleep in the fridge for 8 hours. This makes it perfectly sliceable. *Fun fact: The word “cheesecake” appears in ancient Greek writings!* What’s your favorite dessert to share with friends? Share below! Cook Time: 1 hour 40 minutes Total Time: 10 hours 50 minutes Yield: 12 servings Category: Dessert

Three Tasty Twists

Let’s play with our food. You can change this recipe so easily. Try a different berry for the topping. It’s fun to mix things up. Lemon Sunshine: Use lemon curd instead of blueberry topping. So bright and zingy! Chocolate Dream: Make a crust from chocolate cookies. Oh my, that is good. Summer Peach: Swap the blueberries for ripe peaches. A wonderful summer treat. Which one would you try first? Comment below!

Serving It Up Right

This cheesecake is a star all by itself. But a little extra love never hurts. A dollop of fresh whipped cream is lovely. A few mint leaves make it pretty. Serve it on your best plate. For a drink, I have two ideas. A cup of hot tea is my go-to. It’s so cozy. For a festive touch, a glass of sweet Moscato wine pairs beautifully. Which would you choose tonight?

Hello, my dear! It’s Elowen. Come on in, the kitchen is warm. Today, we’re talking about my favorite blueberry cheesecake. It’s a special treat for any day. Let’s get started.

### Keeping Your Cheesecake Fresh A good cheesecake deserves to stay fresh. Keep it covered in the fridge for up to five days. You can also freeze slices for a sweet surprise later. Just wrap them tightly. I once forgot a slice in the freezer for a month. Finding it felt like a little treasure! This matters because good food is a gift to your future self. **Have you ever tried storing it this way? Share below!** ### Fixing Little Kitchen Hiccups Even grandmas have baking troubles sometimes. If your filling has lumps, your cream cheese was too cold. Always let it soften on the counter. A cracked top? That’s why we bake it in a water bath. I remember my first water bath. I was so nervous about spilling! This matters because it keeps your cake creamy and smooth. Don’t worry if your crust sticks. Just run a warm knife around the edge. **Which of these problems have you run into before?** ### Your Cheesecake Questions Answered **Q: Can I make this gluten-free?** A: Yes! Use gluten-free graham crackers for the crust. **Q: Can I make it ahead of time?** A: Absolutely. It needs to chill for 8 hours anyway. **Q: What can I use instead of sour cream?** A: Plain Greek yogurt works just as well. **Q: Can I double the recipe?** A: I don’t recommend it. Just make two separate cakes. **Q: Is the lemon zest important?** A: It adds a bright little sparkle of flavor. *Fun fact: The water bath trick is called a “bain-marie.” It’s a fancy name for a simple idea!* **Which tip will you try first?** ### Share Your Sweet Creation I hope you love making this cheesecake. It always brings a smile to my table. I would be so thrilled to see your beautiful work. Please share a picture of your slice. Let’s create a whole gallery of lovely desserts together. **Have you tried this recipe? Tag us on Pinterest!** Happy cooking! —Elowen Thorn.