Best Cheesecake Recipe With Blueberry Topping

New-York style cheesecake and a blueberry sauce that doubles as a topping for waffles, or anything else you could possibly drown with blueberry sauce.

As my sister put it, “This is better than the Cheesecake Factory!” I’m a huge cheesecake fan and this is the best cheesecake recipe I’ve tried.

The texture is amazingly smooth and the semi-tart blueberry topping is a perfect match! It’s simple to make and difficult to screw up.

This recipe was inspired by Ina Garten’s Cheesecake. I hope you give it a try!

Watch How To Make Cheesecake Video:

Ingredients for The Crust –

1 ½  cups graham cracker crumbs (I use “Honey Maid”  crumbs – it’s cheaper & easier. Or you can use 10 crackers)
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar

Ingredients for The Cheesecake –

2 ½ lb cream cheese (5 blocks – 8oz each) at room temperature
1 ½ cups sugar
¼ cup sour cream
7 whole large eggs (at room temp)
1 ½ tsp vanilla extract

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Ingredients for Blueberry Sauce:

4 cups frozen blueberries
2 tsp cornstarch
1/4 cup water
1 Tbsp lemon juice
2 Tbsp sugar

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What you will need :

A springform pan where the sides loosen and the bottom comes out.

How to Make this Cheesecake Recipe:

Preheat the oven to 350°F
Crust: combine1 ½  cups graham cracker crumbs, 1 Tbsp sugar and 6 Tbsp melted butter – mix well. Pour into a 9 or 9 ½ inch springform pan (see picture above). Use a large spoon to press the crumbs evenly into the bottom of the pan. Bake for 8 minutes. Let cool to room temperature.

Cheesecake Filling:

Raise oven temp to 450°F and place rack in bottom third of oven.
1. Mix 5 blocks (8oz each) of cream cheese and 1 1/2 cups of sugar in the bowl of an electric mixer on medium-high speed using paddle attachment (or use an electric hand mixer).

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2. Mix until light and fluffy (5 minutes), scrape the bowl down as necessary so you don’t get chunks of cream cheese.

3. Reduce the speed to medium and add 7 eggs, one at a time.

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4. Reduce speed to low and add 1/4 cup of sour cream and 1 ½ tsp of vanilla.

5. Mix well and pour into crust.

How to Bake the Cheesecake:

Place oven rack in the bottom 1/3. (Put the center rack 1 level lower than the center. In my oven, I had the rack on the third position. If it’s too close to the top, it will brown too quickly). Bake 15 minutes at 450°F.

Without opening the oven door, Reduce oven temperature to 225 °F and bake for 1 hour and 5 minutes to 1 hour and 15 minutes until the center is almost set. Try not to open the oven door because you will lose heat that way and it won’t bake properly and may crack.

Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled.

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When ready to serve the cheesecake, carefully run a butter knife around the sides of the cake. Unlatch and remove the springform pan. Serve the cake on the base of the pan.

Velvety New York style cheesecake with an easy blueberry topping! @NatashasKitchen

Berry Sauce:

In a medium saucepan over medium heat, combine 2 Tbsp sugar, 1/4 cup water, 2 tsp cornstarch and 1 Tbsp lemon juice. As soon as it starts to thicken, add 4 cups of blueberries and cook until lightly bubbly. Don’t boil. Let cool to room temp and spread on top of the cheesecake when serving. You can make this sauce ahead of time and serve the next day as well.

This recipe is great for parties and is sure to please. Enjoy!

Notes: Ina makes her cheesecake recipe by adding 1 tablespoon of grated lemon zest to the cream cheese filling; but I like the original flavor of cheesecake.

Best Cheesecake Recipe With Blueberry Topping

4.8 from 44 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Medium
Cost To Make: $9-$12
Serving: 8-10

Ingredients

The Crust -

  • 1 ½ cups graham cracker crumbs
  • 6 Tbsp (3/4 stick) melted, unsalted butter
  • 1 Tbsp sugar

The Cheesecake –

  • 2 ½ lb cream cheese (5 blocks - 8oz each) at room temperature
  • 1 ½ cups sugar
  • ¼ cup sour cream
  • 7 whole large eggs (at room temp)
  • 1 ½ tsp vanilla extract

Blueberry Sauce:

  • 4 cups frozen blueberries
  • 2 tsp cornstarch
  • ¼ cup water
  • 1 Tbsp lemon juice
  • 2 Tbsp sugar

What you will need :

  • A springform pan where the sides loosen and the bottom comes out.

Instructions

Preheat the oven to 350°F

Crust:

  1. Combine graham cracker crumbs, sugar and melted butter – mix well. Pour into a 9 or 9 ½ inch springform pan. Use a large spoon to press the crumbs evenly into the bottom of the pan. Bake for 8 minutes. Let cool to room temperature.

Cheesecake filling:

Increase oven temp to 450°F. Place oven rack in the bottom ⅓. (Put the center rack 1 level lower than the center. In my oven, I had the rack on the third position. If it's too close to the top, it will brown too quickly).

  1. Mix the cream cheese and sugar in the bowl of an electric mixer on medium-high speed using paddle attachment (or use an electric hand mixer).
  2. Mix until light and fluffy (5 minutes), scrape the bowl down as necessary so you don't get chunks of cream cheese.
  3. Reduce the speed to medium and add eggs, 1 at a time.
  4. Reduce speed to low and add sour cream and vanilla.
  5. Mix well and pour into crust.

Baking Instructions:

  1. Bake 15 minutes at 450°F.
  2. Without opening the oven door, Reduce oven temperature to 225 °F and bake for 1 hour and 5 minutes to 1 hour and 15 minutes until the center is almost set. Try not to open the oven door because you will lose heat that way and it won't bake properly and may crack.
  3. Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled.
  4. When ready to serve the cheesecake, carefully run a butter knife around the sides of the cake. Unlatch and remove the springform pan. Serve the cake on the base of the pan.

Berry Sauce:

  1. In a medium saucepan over medium heat, combine the sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add blueberries and cook until lightly bubbly. Don’t boil. Let cool to room temp and spread on top of the cheesecake when serving. You can make this sauce ahead of time and serve the next day as well. This recipe is great for parties and is sure to please. Enjoy!

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Read comments/reviewsAdd comment/review

  • Sista
    August 9, 2017

    Is this a New York style cheese cake recipe? I seen one that called for flour. I just wonder it it’s thick! Reply

    • Natasha
      natashaskitchen
      August 10, 2017

      It is similar to a New York style cheese cake. I love the creamy but light texture of this so I’ve never felt I needed to add flour. Reply

  • Sista
    August 9, 2017

    If I add a little more cream cheese will that mess up the cheese cake? Reply

    • Natasha
      natashaskitchen
      August 9, 2017

      I haven’t tested it that way but it may throw your proportions off. It’s difficult to guess since baking is so much a science 🙂 Reply

  • Elba
    August 8, 2017

    Just wondering if this cheesecake can be made ahead of time and frozen? Does it freeze ok? Reply

    • Natasha
      natashaskitchen
      August 8, 2017

      Hi Elba, I have not tried freezing it but I imagine it would work to freeze. Make sure it is fully chilled in the refrigerator overnight before you try freezing it since it needs that time to set. Reply

  • Jill
    August 7, 2017

    I found that the butter used in the crust was way too much. It dripped from the pan onto the oven floor.
    Cooking according to the directions, it was so underbaked that I cooked it for over an hour more.
    I made a raspberry coulis and topped with fresh, warmed blueberries. It was great! Reply

    • Natasha
      natashaskitchen
      August 8, 2017

      Hi Jill, I haven’t had an issue with dripping but it may be due to the spring form pan not forming a tight enough seal. In that case, you can wrap the outside with foil to prevent leaks in the future. Reply

  • Ash
    May 22, 2017

    Hi Natasha,

    Thanks a bunch for the recipe. I am a novice baker. But this recipe came out so well and was an instant hit with the family 🙂 Reply

    • Natasha's Kitchen
      May 22, 2017

      I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing 😀 Reply

  • Inna
    April 26, 2017

    Hi Natasha! This recipe looks great! Could I ask, how much of each ingredient would I need to use if I split the recipe in half? 🙂 Reply

    • Natasha
      natashaskitchen
      April 26, 2017

      Hi Inna, I haven’t tried to have it but you’ll have to just estimate on some things and run a test. For example, you can’t really divide 7 eggs so I would use either 3 extra large eggs or 4 medium eggs. You will also have to adjust the baking time if making this in a smaller pan. Reply

  • Mikos Nuske
    April 5, 2017

    I “N. E. V. E. R.” post comment on anything but I am making an exception this time. I baked this cheesecake for my husband’s birthday – Blueberry cheesecake is his favourite. I followed your instructions to a “T” and viewed your YouTube video. The cheesecake in a 9″ pan came out perfect and not a crack in sight! I had some left over cream cheese batter so I made mini cheesecakes. Though the little one did crack on top but they sunk back into place once cooled. Topped off with the blueberry syrup, no one is any wiser.
    Wish I knew how to share a photo of it on here! It is definitely the best cheesecake – tried and tasted!
    Thank you Natasha ❤️ Reply

    • Natasha's Kitchen
      April 5, 2017

      WOW! What a great review! Thanks for sharing!! 😀 Reply

  • Ira
    March 28, 2017

    Hi Natasha! Is it possible to make the topping with multiple frozen berries?:) Reply

    • Natasha
      natashaskitchen
      March 29, 2017

      Hi Ira, I think that would work fine. I think it’s best to thaw the berries in the fridge for this recipe, drain well and add a little more corn starch to the berries per the notes above. I think mixed berries would look pretty. 🙂 Reply

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