New York–Style Cheesecake with Fresh Blueberry Topping
Some desserts never go out of style, and this one proves why. A buttery graham cracker crust, rich and creamy filling, and a fresh blueberry topping make this cheesecake the kind of dessert that turns a regular day into a special one.
There’s no need for fancy ingredients or complicated techniques—this cheesecake keeps it classic and simple. Each layer is made from scratch using straightforward steps and easy-to-find ingredients, but the final result tastes bakery-worthy.
Graham Cracker Crust: Buttery and Balanced
The base is made with graham cracker crumbs, cinnamon, sugar, and melted butter. That hint of cinnamon adds subtle warmth and pairs beautifully with the blueberries on top. The texture is crisp but tender, and it holds up perfectly to the creamy filling.
Use a food processor to pulse your graham crackers into fine crumbs, or use a rolling pin if you’re working by hand. Mix everything together until the crumbs are evenly moistened, then press into the bottom of a springform pan. A measuring cup works well to pack the crust tightly and create a smooth, even layer.
Bake it for about 10 minutes at 350°F to help it set. This ensures it won’t get soggy once the filling goes in.
The Filling: Classic and Creamy
This cheesecake filling uses five simple ingredients: cream cheese, sugar, sour cream, vanilla, and eggs. It’s smooth, rich, and just the right amount of sweet.
Use full-fat cream cheese for the best texture. Let it come to room temperature before mixing so you can achieve a silky batter without lumps. Beat it until smooth before adding the sugar and sour cream.
Vanilla adds a subtle flavor that ties the filling together, and the sour cream helps create a creamy, melt-in-your-mouth finish.
When it’s time to add the eggs, do it one at a time. Mix on low just until combined. This helps prevent air bubbles that can lead to cracks as the cheesecake bakes.
Pour the filling onto the pre-baked crust and smooth out the top with a spatula.
Baking the Cheesecake
Bake at 350°F for about 60 minutes. You’ll know it’s ready when the edges are set but the center still has a slight jiggle. That gentle wobble is your sign to take it out—don’t wait for it to be fully firm.
Let the cheesecake cool in the pan at room temperature for an hour before refrigerating. This gradual cooling process helps prevent cracks. Then chill for at least 4 hours, but overnight is even better for a fully set texture and clean slices.
If you’re used to baking cheesecake in a water bath, you can do that with this recipe too, but it’s not required.
Blueberry Topping: Sweet, Tangy, and Fresh
This homemade blueberry topping takes the cheesecake to the next level. It starts with two cups of blueberries, sugar, lemon juice, and water cooked down into a thick sauce, then finishes with whole blueberries added at the end for texture and brightness.
Stir everything together in a saucepan and bring to a boil over medium heat. Let it bubble for 3 to 4 minutes, then add the remaining blueberries.
Mix cornstarch and water into a slurry, stir it into the blueberry mixture, and let it cook for another minute or two until it thickens into a glossy topping.
This sauce can be spooned over the cheesecake just before serving, or spread across the top and chilled to set. It stores well in the fridge and works beautifully on pancakes, waffles, and other desserts too.
Optional Variations
You can adjust this cheesecake to fit your mood or the season.
For a citrus twist, add 1 tablespoon of lemon zest to the filling. It pairs perfectly with the blueberry topping and brightens the flavor.
If you love white chocolate, fold in 1 cup of chopped white chocolate or white chocolate chips into the batter before baking.
To switch up the crust, try crushed vanilla wafers or chocolate graham crackers. Either one brings a different flavor profile while keeping the structure and texture.
And of course, feel free to change the topping entirely—strawberries, raspberries, or blackberries all work well here. You can even mix and match berries for a colorful twist.
Serving and Storage
Let your cheesecake sit at room temperature for about 15 minutes before slicing. This helps it soften just enough for smooth, clean cuts.
Use a sharp knife and wipe it clean between slices. If you want perfect edges, dip the knife in warm water and dry it off before each cut.
Leftovers keep well in the refrigerator for up to 5 days. Store them in an airtight container or cover the pan tightly with foil or plastic wrap.
You can also freeze individual slices. Wrap them in plastic wrap and foil, then place in a freezer-safe container. They’ll keep for up to a month. Thaw overnight in the refrigerator before serving.
Make-Ahead Tips
The crust can be made a day ahead and kept covered in the refrigerator. The blueberry topping can also be prepared a few days in advance and chilled until you’re ready to use it.
The cheesecake itself is best made the day before serving. That overnight chill helps the flavor and texture settle perfectly, and it also makes slicing much easier.
Troubleshooting Tips
If your cheesecake cracks, don’t worry—it’s purely cosmetic, and the blueberry topping covers it beautifully.
If your filling is lumpy, chances are your cream cheese wasn’t softened enough. Beat it longer at the beginning next time, and scrape down the sides of the bowl frequently.
If your cheesecake seems too soft after chilling, give it more time. Four hours is the minimum, but overnight is ideal.
If you’re unsure about doneness, gently shake the pan. You should see a slight jiggle in the center, but it shouldn’t slosh. It will finish setting as it cools.
Baked Cheesecake with Blueberry Topping
Ingredients
For the crust
- 1 1/2 Cups graham cracker crumbs
- 1/4 tsp cinnamon
- 1/3 Cup butter melted
- 1 Tbsp sugar
For the filling
- 32 oz cream cheese softened
- 1 1/4 Cups sugar
- 1/2 Cup sour cream
- 2 tsp vanilla extract
- 5 eggs
For the blueberry topping
- 3 Cups blueberries divided
- 1/3 Cup sugar
- 1 Tbsp lemon juice
- 7 Tbsp water divided
- 2 Tbsp cornstarch
Instructions
- In a medium bowl, combine graham cracker crumbs, cinnamon, sugar, and melted butter. Mix until crumbs are evenly coated. Press into the bottom of a 9-inch springform pan. Bake crust for 10 minutes, then remove and set aside.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Add sour cream and vanilla, mixing until fully incorporated. Add eggs one at a time, mixing on low until just combined.
- Pour the filling over the crust and smooth the top. Bake for 60 minutes, or until the edges are set and the center jiggles slightly. Remove from oven and cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight.
- In a saucepan, combine 2 cups blueberries, sugar, lemon juice, and 3 Tbsp water. Bring to a boil over medium heat. Boil for 3–4 minutes. Add remaining 1 cup of blueberries.In a small bowl, stir together 4 Tbsp water and cornstarch. Add to blueberry mixture and stir. Cook 1–2 minutes more until thickened. Remove from heat and cool.
- Top cheesecake with blueberry topping before serving.