Cheesecake has a reputation for being fussy. Water baths. Cracks. Soggy crusts. Not this one. This recipe skips all the drama and delivers a perfectly creamy, dense, no-crack cheesecake every single time.
And the blueberry topping? Sweet, jammy, and piled on thick. Swirl some into the batter, dump the rest on top, and watch it disappear. No fancy techniques. Just a perfect cheesecake.
Ingredients
Serves 8-10.
For the Crust:
- 1½ cups (150g) graham cracker crumbs (about 12 crackers)
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Cheesecake Filling:
- 32 oz (900g) cream cheese, softened (full-fat, room temp)
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240g) sour cream, room temperature
- 1 tablespoon vanilla extract
For the Blueberry Topping:
- 2 cups (300g) fresh or frozen blueberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Step-by-Step Instructions
Step 1: Make the Crust
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Mix crumbs, sugar, and butter. Press firmly into the bottom and slightly up the sides.
- Bake for 10 minutes. Cool slightly.
Step 2: Make the Filling
- Beat cream cheese and sugar until smooth. No lumps allowed.
- Add eggs one at a time, mixing just until combined.
- Mix in sour cream and vanilla. Do not overmix—that’s how you get cracks.
Step 3: Bake (No Water Bath!)
- Pour filling over crust. Smooth the top.
- Bake at 350°F for 10 minutes, then lower to 325°F (160°C) for 45-50 minutes.
- Cheesecake is done when edges are set but the center still jiggles slightly.
- Turn off oven, crack the door open, and let it cool inside for 1 hour.
Step 4: Make the Blueberry Topping
- Simmer blueberries, sugar, and lemon juice in a saucepan for 5 minutes.
- Add cornstarch slurry and cook until thickened, about 1 minute. Cool completely.
Step 5: Assemble and Chill
- Spoon half the blueberry topping over the cooled cheesecake. Swirl gently with a knife.
- Refrigerate for at least 6 hours (overnight is best).
- Top with remaining blueberries before serving.
Summary
Prep Time: 25 minutes | Bake Time: 60 minutes | Cool/Chill: 7+ hours | Total Time: ~9 hours
Yield: 8-10 slices
Difficulty: Easy (patience required)
Storage Notes
Cheesecake loves the fridge. Store covered for up to 5 days. It actually gets better after day 2. Freeze slices (without topping) for up to 3 months—wrap individually in plastic then foil. Thaw overnight in the fridge. Add fresh blueberry topping after thawing.
