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 45 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

  • Liya
    December 11, 2017

    Either something is wrong with my oven or I have no idea what it is. I followed the recipe to the bone. It was undercooked inside and it rose about an inch above the pan. I had to go buy a cheese cake the next day😔 Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Liya, it is supposed to rise and then it sinks as it cools and sets. It is critically important to also give the cake the proper chance to rest and chill in refrigerator completely as instructed once it comes out of the oven. If you slice into it right away when it comes out of the oven, it will seem undercooked and will be ruined. Did you give the pan a little jolt to see if it was nearly set in the center? Not all ovens are created equal so it is important to check the visual cues for doneness. I hope that helps for next time. Reply

  • Jess
    November 27, 2017

    can I use mango to replace blueberries as topping? should I use the same recipe? Reply

    • Natasha
      natashaskitchen
      November 28, 2017

      Hi Jess, mango could work but you may need a splash of juice of water since mango doesn’t release as much liquid as blueberries. Reply

  • Anastasia
    November 24, 2017

    So I’ve made this cake many times but my question is… how in the world do u take the full cake off the bottom of the pan? I always just served it with the bottom still there but I wanna put it on a pretty cake stand next time. Reply

    • Natasha
      natashaskitchen
      November 24, 2017

      Hi Anastasia, the cleanest way is to place the cake with the bottom of the pan attached on a cake platter. I use a damp folded paper towel underneath the cake pan part to keep it from sliding. Another idea if you want to remove it is to place a ring of parchment paper on the bottom before adding the crumbs which will help it slide off the base easier. Reply

  • Madelynn
    September 30, 2017

    Can I use this crust for a pie and substitute crushed almonds as I am gluten free? Reply

    • Natasha
      natashaskitchen
      September 30, 2017

      Hi Madelynn, I think that would work ok, but you might do some googling on gluten free almond pie crusts to see if there are any other substitutions you will need to make. Reply

      • Natasha Reizis
        September 30, 2017

        Hi Madelynn, my husband has celiac and therefore cannot have gluten. I used a gluten free graham cracker for the crust. Came out phenomenal! Reply

        • Natasha
          natashaskitchen
          September 30, 2017

          Thank you for sharing that with us 😀 Reply

  • Natasha
    September 18, 2017

    Hi Natasha,

    Can I use an electric hand mixer to make this recipe? Reply

    • Natasha
      natashaskitchen
      September 19, 2017

      Hi Natasha, I think that could work fine, but make sure you really are on low speed for the last mixing part so you don’t add too much air into the cake which can cause cracking. I hope you love it! 🙂 Reply

      • Natasha
        September 19, 2017

        Thank you, Natasha.

        My blueberry lemon cake and beef plov were a hit. Hopefully this is a hit too!! 😁

        -Natasha Reply

        • Natasha's Kitchen
          September 19, 2017

          My pleasure! I’m glad you’re enjoying the recipes so much! 🙂 Reply

  • Natasha's Kitchen
    September 7, 2017

    What a great tip Elmo! Thanks for sharing with other readers! Reply

  • Alissa
    August 23, 2017

    Hello Natasha,
    Can this recipe suitable for mini cheesecake in a muffin form? Do you have tips on what’s the best way?
    -Alissa Reply

    • Natasha
      natashaskitchen
      August 23, 2017

      H Alissa, I haven’t tried it personally but one of my readers wrote: “it works in a muffin tin, i have tried it before. it turns out so pretty especially if you decorated it by piping 3 ganache lines over the top then add half a strawberry and a blackberry. I bake my mini cheese cakes in the oven at 350 degrees F for 18-22 mins” Reply

  • 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

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