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

Best Cheesecake Recipe-13

Ingredients for Blueberry Sauce:

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

Best Cheesecake Recipe-2-2

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.

Best Cheesecake Recipe-10
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.

Best Cheesecake Recipe-12

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

4.83 from 52 votes
Prep Time: 15 minutes
Cook Time: 1 hour 33 minutes
Total Time: 1 hour 48 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $9-$12
Servings: 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
  • 1/4 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 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).

  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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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Linda
    November 30, 2018

    Can I make this a few days in advance before serving? Reply

    • Natasha
      November 30, 2018

      Hi Linda, absolutely! Cover and refrigerate until ready to serve. The topping is best made fresh and I would wait to add the topping until just before serving or it will discolor the surface of your cake. Reply

  • Dilyara
    November 23, 2018

    I have never liked any type of a cheesecake until I tried this recipe. It is fluffy and soft, sweet with a tinge of sour from the berries. I ate A LOT and loved it. Planning to make it today. Thank you. Our Thanksgiving day was full of dishes that are from your blog and we are grateful for it. Reply

    • Natashas Kitchen
      November 23, 2018

      I’m so happy to hear that! Thank you for sharing that with me! Reply

  • Vicky
    November 16, 2018

    Hi Natasha, I’ve made this cheesecake many times before but every time i use your method of baking it, it comes out undercooked. The top is also super white not brown at all as your picture shows. I am not sure why maybe it’s just my oven. I just bake mine at 325 degrees with a water bath and it works out well for me. This last time I had a tiny little crack. Tastes really good though!! Is made it for a work Christmas potluck last year and everybody loved it! Thank you for the recipe!! Reply

    • Natashas Kitchen
      November 16, 2018

      Hi Vicky. Did you start the baking process at a higher heat as the recipe calls for? Reply

  • Jenna
    September 2, 2018

    Greetings from Canada,

    I have searched and searched for the Ultimate Blueberry Cheesecake recipe, I have finally found it . If you’re reading this , try it , it will definitely become a keeper. The blueberry sauce puts this cheesecake over the top ! Thank you Natasha . Reply

    • Natashas Kitchen
      September 3, 2018

      Wow! Thank you so much for your amazing and thoughtful review, Jenna! Reply

  • Lesya Love
    July 26, 2018

    Hi Natasha,

    I wanted to my gratitude for all your recipes! They always work, whatever they are. The key to success is following them step by step with exact measurements. Though I have been very successful with everything I cooked from your blog, my family especially admires this cheesecake recipe with blueberry topping. I’ve baked it multiple times already and, though it ends up being cracked quite often (I think it’s my oven), it always turns out amazing! I even got a comment several times that it’s better than Cheesecake Factory cakes. That is a complement! So thank you, Natasha and family, for your hard work, creativity and the most delicious recipes!!! Reply

    • Natasha
      July 26, 2018

      Hi Lesya, I am all smiles reading your wonderful review! thank you so much 🙂 Reply

  • Yelena Lepekhin
    July 10, 2018

    It’s amzing! Super simple to make yet absolutely delicious 😋 and mouthwatering! Reply

    • Natashas Kitchen
      July 10, 2018

      Thank you for the wonderful review, Yelena! Reply

  • Irina
    July 2, 2018

    Hi Natasha,
    Could I make more of the graham cracker crust to make a wall on the side of the cheesecake? Would it crumble when I take the springform sides off? Thanks! 🙂 Reply

    • Natashas Kitchen
      July 2, 2018

      I haven’t tested that but I think it could work, Crumbling might happen as you said. If you experiment, let me know how you liked the recipe. Reply

  • Viktoriya
    June 22, 2018

    I followed the recipe step by step, didn’t open the oven, the cheesecake looked perfect when i took it out of the oven and then it started to crack, did I take it out too soon? what could of been the cause? Reply

    • Natasha
      June 23, 2018

      Hi Viktoriya, I have had a couple of readers report that it helped to prop the door open and let it cool 10-15 minutes then remove from the oven. I hope that helps! Reply

  • Mila
    June 11, 2018

    Hi, Natasha! If I want make 1/2 ingredients of this recipe. At what temperature I should bake this cheesecake? Same as yours or no? Reply

    • Natasha
      June 12, 2018

      Hi Mila, I honestly haven’t tested it that way so it is difficult to provide a recommendation on that. I wish I could be more helpful! Reply

  • Lora
    May 24, 2018

    I made this for a Christmas party last year. Now all my neighbors are convinced I am a magnificent baker, which is funny because I’m not.
    I made it a second time and it was under done…timing is a little tricky.
    I wondered if the blueberries could be substituted for another fruit? Or mixed fruit? Reply

  • Marimar
    May 14, 2018

    Hi Natasha,
    I have made this cheesecake twice is delicious. I only have one
    Question my crust is perfect but when I cut a piece I get a lot of crust crumbs, why cause this happens.
    Thanks you Reply

    • Natasha
      natashaskitchen
      May 14, 2018

      Hi Marimar, That could be due to spreading it too loosely in the pan or using less butter than the recipe calls for. I get crumbs also but it stays together pretty well for the most part. I hope that helps! 🙂 Reply

  • Candice
    May 11, 2018

    Could I add the sweetened condensed milk into this recipe and still use everything in this or will it throw off everything?
    Curious before I attempt this. Reply

    • Natasha
      natashaskitchen
      May 11, 2018

      Hi Candice, I honestly haven’t tested it that way so it is difficult to guess how it would affect the overall texture, bake time, etc. Reply

  • Marimar
    May 7, 2018

    Hi Natasha, I have a question. Why you no put shallow pan of watwe on the bottom rack. to minimize the cracks.? You not grease the pan.
    Thanks you Reply

    • Natasha
      natashaskitchen
      May 7, 2018

      HI Marimar, the pan of water does help to minimize cracks. Also, I do not grease the pan since there is a buttery crust at the bottom so I find that it isn’t necessary; I just use a thin spatula or knife to run it around the edges and loosen it from the pan. I think even if you did grease the sides, the cheesecake would still stick at the edges. Reply

  • cheryl
    March 3, 2018

    Am I the only one who couldn’t use all of the mix in my pan? I used 9″. I think 9.5″ is the smallest you can use. Also, liquid is oozing out onto the bottom of my oven; hmmm, maybe a foil wrap should be used? Anyone? Reply

    • Natasha
      natashaskitchen
      March 3, 2018

      Hi Cheryl, a few things that might help with troubleshooting – make sure you are using a springform pan with at least 3″ tall walls to hold it sufficiently. Also, it shouldn’t be oozing out of the bottom since it isn’t that liquidy of a mixture. Check that your pan has a good seal. Also, if you beat the cream cheese on too high of speed for too long, it will incorporate more air into the mixture and will fill the pan higher and can also cause cracking. I hope that helps! Reply

  • maria
    March 3, 2018

    Hi there is it possible to give the measurement of the ingredients eg cups of sugar and butter if possible in grams or ml many thanks and thank you for sharing the lovely recipe Reply

    • Natasha
      natashaskitchen
      March 3, 2018

      Hi Maria, we are working through all of the recipes one by one to include metric measurements. It will just take some time since there are over 700 recipes! 🙂 Reply

  • Robin
    February 25, 2018

    Looking forward to making for my friend’s birthday. You’ve frequently mentioned your springform is 9″, but how tall? Have to buy a pan, and this probably makes a diiference, since so many people have issues with the time to bake. Thanks! Recipe sounds marvelous!!! Reply

    • Natasha
      natashaskitchen
      February 25, 2018

      Hi Robin, my springform pan is 3″ tall. Reply

    • Robin
      February 26, 2018

      Thanks for such a quick response! Will write back when I can tell how fabulous it was!! Reply

  • Div
    February 8, 2018

    Hey,
    What is the size of the cake mould that you used for this recipe?

    Also, can a normal aluminium cake mould be used? Reply

  • Sheila
    December 28, 2017

    This looks wonderful. Can I use frozen blueberries? Do I need to thaw first? Will that change the amount of water I should use? I will be making the sauce the day before. Thanks so much. I can’t wait to try it. Reply

    • Natasha
      natashaskitchen
      December 29, 2017

      Hi Sheila, I don’t thaw the blueberries – I just add them frozen and keep everything else in the recipe the same 🙂 Reply

  • Sharon
    December 20, 2017

    I am making this today , do I need to adjust bake time because I want to bake 2 at the same time Reply

    • Natasha
      natashaskitchen
      December 20, 2017

      Hi Sharon, I’ve never baked two at once so I’m not sure. I suspect you’ll need to bake longer after reducing the temp (don’t bake longer on the high temp so they don’t over brown). Sorry I can’t be more helpful.  Reply

  • Lucas
    December 14, 2017

    Hello, I don’t have a stand mixer or a hand mixer. Is it possible to mix the filling by hand? I don’t mind the work, but with persistence, can one achieve the same results?

    Thanks. Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      Hi Lucas, I do think it is possible, but it will be a challenge especially whipping together the cream cheese and sugar until it is light and fluffy consistency without lumps. You would need a pretty sturdy whisk and some strong arm muscles! You might start by creaming the cream cheese and sugar together with a wooden spoon and then switching to a whisk once it’s creamy. I would follow the same process but each step will take longer whisking together by hand. Reply

  • 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

      • Anastasiya
        December 15, 2017

        I always use parchment paper but I feel like if I try to remove the bottom, the cheesecake is going to fall apart. It’s not like all the other cakes that u can just flip over and remove. Reply

        • Natasha
          natashaskitchen
          December 15, 2017

          Hi Anastasiya, I know what you mean! If you let the edges extend a little bit outside of the springform base, once it is baked, you might have more success pulling it out from under the cheesecake – gently 🙂 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

  • 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

  • Lily
    March 14, 2017

    I did everything by the recipe even where you turn down the oven to 225 and after an hour and 15 minutes it was still undercooked. I read on most recipes to do 325 so I changed it but it took so much longer to make and didnt turn out the same. Reply

    • Natasha
      natashaskitchen
      March 14, 2017

      The cheesecake should not be completely set until after it has cooled and been refrigerated for a while. When it first comes out of the oven, it should still have a slight jiggle to it in the center when you wiggle the pan. I hope that helps! Reply

  • Nadya t.
    March 14, 2017

    I want to make this as cupcakes. How long will I have to bake them? Reply

    • Natasha
      natashaskitchen
      March 14, 2017

      I have tried baking these as mini cheesecakes and I did not have great success. They did not rise properly and ended up like little bowls. I have not had a chance to go back and re-test to see if I need to change anything about the recipe or the baking time. Sorry I can’t be more helpful. Reply

  • Emily Wyngarden
    March 9, 2017

    The cheesecake looks very overdone in the picture, why is that? Reply

    • Natasha
      natashaskitchen
      March 9, 2017

      Hi Emily, it’s not overdone at all. You can tell by the inside slice in the photos. The top is darker because the cake bakes on high heat initially, causing it to rise and then the heat is reduced for the remaining cooking time. The higher heat causes the top layer to change color. Reply

    • Becca
      May 11, 2017

      That was rude Reply

  • Galina Nechiporuk
    January 24, 2017

    Natasha, do the eggs need to be at room temperature?
    Didn’t take them out when I took out the cream cheese 🙂 Reply

    • Natasha
      natashaskitchen
      January 24, 2017

      Hi Galina, if your eggs are cold, put them into a bowl of warm water for 15 minutes, then pat dry and continue with the recipe. It’s best if they are at room temperature – they beat better and don’t chill the cream cheese which could end up a little lumpy. I hope you love the cheesecake! Reply

  • Dianna
    January 18, 2017

    How do the directions differ if I’m using fresh blueberries for the sauce? Also, like another commenter – can you give directions to bake the cheesecake with a water bath? I’m making this on Friday for my husband’s birthday. Thank you! Reply

    • Natasha
      natashaskitchen
      January 18, 2017

      Hi Dianna, I don’t bake mine with a water bath so I can’t give you specific instructions for that. I have tried with a separate pan of water next to the cheesecake inside the oven and it worked well. I hope that helps and happy birthday to your husband! Oh and with the blueberries, you will have to give them slightly more time to release a little juice but the fresh blueberries will work without any other modifications. Reply

  • Laura
    January 18, 2017

    Made just this blueberry sauce to go over a tried and true pound cake recipe that I have had for years. Needed something to jazz it up. This blueberry topping sauce will be a staple in my recipe keeper. Can’t wait to try over pancakes or waffles! Great and easy sauce. Reply

    • Natasha
      natashaskitchen
      January 18, 2017

      I’m so happy to hear you loved it!! Now tell me more about this pound cake of yours 😉 Reply

  • January 7, 2017

    It looks AMAZING! I love cheesecakes with berries. Can’t wait to try this one 🙂 Reply

    • Natasha
      natashaskitchen
      January 7, 2017

      Natalie, thank you for stopping by the site! This cheesecake wont’ disappoint 😋. Reply

  • Pat Balanquit
    December 20, 2016

    Hi can I use Ricotta for the cheese, or maybe just half, half cream cheese half ricotta? Thanks! Reply

    • Natasha
      natashaskitchen
      December 20, 2016

      Hi Pat, since baking is so much a science, I can’t really say if that would work without testing it myself. This recipe works so well with cream cheese that I haven’t experimented with substitutes. Reply

  • Barb
    December 9, 2016

    I followed all the directions and not only did the cheesecake crack all the way around the edges but it also cracked in multiple places on top. Very disappointed in how it looks. I found another recipe that said to bake 1 hour at 350 and then turn off oven and leave there for 5-6 hours. If I ever make this again I will follow those baking instructions instead. Hopefully it will taste better than it looks. Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      Hi Barb, a common reason that this can crack is over whipping the cream cheese on to high of a speed which can incorporate air into the batter causing it to crack. You might also try placing A metal baking dish in the oven on the same level with the cheesecake filled with a few cups of water which will create some moisture on the surface of the cheesecake and help to prevent cracking. I hope that helps for next time! Reply

  • Sveta
    November 20, 2016

    This cake is always such a hit everytime I make it. Today, I took to my church’s potluck and people went nuts over it. The pastor said, “This was the best thing I probably ever had in my life. If I wasn’t saved I would have ate all by myself.” 😂 Needless to say, this cake us awesome!!! Reply

    • Natasha
      natashaskitchen
      November 20, 2016

      Sveta, thank you for such a rave review 😬! I’m all smiles after reading your comment. Reply

  • June Cresswell
    October 28, 2016

    Hi Natasha, I tried baking the blueberry cheesecake today 28-Oct-2016, and I used the water bath method and the cake didn’t crack, a bit of browning on the top. I’ve not eaten it yet. We’re eating it tomorrow as it is a Diwali Public Holiday in Singapore. I also made the blueberry sauce topping. I believe the cheesecake will go well with the blueberry topping. I tasted the remnants of the cheesecake from the mixing bowl and it’s yummy.

    June Cresswell
    Singapore Reply

    • Natasha
      natashaskitchen
      October 28, 2016

      Thank you for sharing that with us! I hope you absolutely love it and have a nice holiday! Reply

    • Evelyn
      November 19, 2016

      Hello 🙂 Can you please post your heating directions & etc on the water bath method? Can’t wait to try it !!

      Thank you,

      Evelyn Reply

  • Jane
    September 30, 2016

    Hello
    I am not sure why the cheesecake got cracked ? I even didn’t open the oven. Reply

    • Natasha
      natashaskitchen
      September 30, 2016

      Hi Jane, sometimes if you beat the cream cheese on too high of speed, it can incorporate too much air and cause a crack. I hope that helps! Reply

  • Alexie
    August 12, 2016

    Could I half all the ingredients for a smaller batch? Planning on giving mini cakes for a party than just a regular big one. Reply

    • Natasha
      natashaskitchen
      August 13, 2016

      Hi Alexie, I wish I had great advice for you but I’ve tried to make mini-cheesecakes but they crack and sink every time. I’ve given it three trials and no success yet, but I’ll re-try it in the future…. Reply

  • August 5, 2016

    This was delicious! It really grew tall and was left the perfect shape for the topping.
    It was beauiful. Thank you so much for the recipe. Reply

    • Natasha
      natashaskitchen
      August 5, 2016

      I’m so happy you enjoyed it! Thanks for sharing your wonderful review 🙂 Reply

  • Natalie Kalashnik
    July 31, 2016

    This cheesecake is AMAZING!
    So simple, so light, so fluffy, so loved. I made this two days in a row and it got all eaten up. The blueberry topping is its perfect match. Thank you Natasha for this recipe, it will now always be my go-to. <3 Reply

    • Natasha
      natashaskitchen
      July 31, 2016

      I am so happy you loved it!! 🙂 Reply

  • Nina
    July 30, 2016

    Hello Natasha. I was wondering do you think I can make this cheesecake chocolate some how?! I bake this cheesecake many time and it always turn out very beautiful and yummy, but this time around I really want to make chocolate cheesecake. If you have any advice how we can make this cheesecake chocolate or maybe you have other recipe of chocolate cheesecakes I would greatly appreciate it.
    Thank you so much. Reply

    • Natasha
      natashaskitchen
      July 30, 2016

      Hi Nina, I actually haven’t experimented with chocolate cheesecake so I really can’t say how adding cocoa would affect the texture of the cake. Sorry I don’t have a better answer for you. If I come across something great, I’ll be sure to share it 🙂 Reply

  • Jannette Johnson
    July 21, 2016

    Hi Natasha. Is there a reason you used frozen blueberries for the sauce? Does it matter if I use fresh ones, or do you recommend freezing them first? Reply

    • Natasha
      natashaskitchen
      July 21, 2016

      I think you could make it work with fresh. Frozen lets off a little more juice which helps this sauce to form, but it should work fine if you just let the fresh ones cook a little longer. Reply

  • Tanya
    July 15, 2016

    Can I bake it without the sour cream? Reply

    • Natasha
      natashaskitchen
      July 15, 2016

      Hi Tanya, I haven’ tested it without the sour cream so I can’t really guess. Sorry I know that’s not very helpful. Reply

  • Alysha
    July 12, 2016

    Can you put the berry sauce in the fridge after you make it? Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      I have before just keep it separate from the cheesecake if you are making it ahead. Reply

  • Erica
    June 4, 2016

    Do I need a parchment paper on the bottom and should I greased the sides of the pan with butter so the cheesecake can come out without sticking? Thanks can’t wait to make this cake Reply

    • Natasha
      natashaskitchen
      June 4, 2016

      Hi Erica, I don’t think the butter will help with the sticking but it may affect how the cake rises so I wouldn’t recommend buttering the sides of the dish. I haven’t tried parchment paper but it may be worth an experiment. Reply

  • Inna Tatar
    June 2, 2016

    Hi Natasha,
    So I have an 11″ spring form. Should I still bake it for the same time? Reply

    • Natasha
      natashaskitchen
      June 2, 2016

      I haven’t tried using 11″ springform so I can’t tell you exact baking time for that. Baking time probably will be less because the cake won’t be as tall. Let me know what you end up doing. Reply

  • Zoe
    May 22, 2016

    Thanks Natasha once again! this recipe rocksss!! Everyone loves it at the party. Reply

    • Natasha
      natashaskitchen
      May 22, 2016

      That’s so awesome! Thanks for sharing your great review 🙂 Reply

  • Gill
    April 22, 2016

    My cheesecake cracked in the middle and I followed ALL the directions and didn’t open the oven until it was done baking. Any idea why? How can I fix this in future? Reply

    • Natasha
      natashaskitchen
      April 22, 2016

      The only thing that comes to mind is possibly beating the cheesecake mixture too long or on too high of speed which would incorporate more air into the mixture? Reply

    • Mike Urban
      June 7, 2016

      Cracking is quite common. As long as it tastes great, who cares? 🙂 Me. I would make sure the cream cheese and eggs were at room temp. I mix my eggs with a whisk first, then use a liquid measuring cup to incorporate them one at a time with less “mixing” as they are already mixed thoroughly when I dump them into the batter. A water bath will also help. I wrap the bottom of my springform pan in foil and then place on a cookie sheet and use a bottle or two of water. Hope this helps! Reply

    • Maria
      June 8, 2016

      Try baking it in a water bath.It worked for me second time round Reply

  • Rebecca p
    March 16, 2016

    What temperature should I cook the topping? I’m guessing medium Reply

    • Natasha
      natashaskitchen
      March 16, 2016

      Yes, sorry I missed that. In a medium pan over medium heat. Thanks for asking! I have updated the recipe 🙂 Reply

  • Rita
    February 26, 2016

    My firs cheesecake. Turned out pretty good! Only one thing, cracker part was really hard, I couldn’t get it from the pan. What I did wrong? Pressed to hard? And one more question, where you buying such a big pack of cream cheese? Wanna try to find it in Canada. Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      Hi Rita, I don’t think you can really press too hard on the crust. Did you use the same measurements of ingredients for the crust? I purchased the large block at Costco. I haven’t really seen it anywhere else. Possibly Cash and Carry but I’m not sure if those two stores are in Canada. Reply

      • Rita
        February 26, 2016

        Thanks for reply! Will check Canadian Costco for the cream cheese. Yes, I used the same measurements of ingredients for the crust. Hmm… Anyway will try this recipe again. It’s really good and less expensive than getting one in the store! Thanks for sharing it! Reply

  • Bonny
    February 22, 2016

    i have made this cheese cake and it by far the BEST recipe i have ever made !!
    i have one that i’ve used for yrs that i thought was the best…..but no….this one is the best!! Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      Bonnie, thank you for such a rave review 😁. I’m so glad you enjoyed the recipe! Reply

  • Liz
    February 18, 2016

    If making the sauce ahead of time, does it need to be refrigerated? I’m worried it will thicken up too much in the fridge? I need the topping for mini cheesecakes. Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      It doesn’t thicken up much after refrigeration. I think it could be made a day ahead and refrigerated. Reply

  • Bruce
    February 13, 2016

    Great recipe! I’ve made it twice, now. The fist time I made it per the recipe, but found it a little lighter than I prefer. The second time I used four egg yolks and three whole eggs, and the texture was more dense, as I like. Thanks for sharing! Reply

    • Natasha
      natashaskitchen
      February 13, 2016

      You’re welcome! I’m so happy you enjoyed it 🙂 Reply

  • Arianna O.
    February 10, 2016

    Made this cheesecake today exactly by the recipe and it came out perfect! First cheesecake I’ve made in my life and definitely not the last.😉 Thank you so much for such an amazing recipe! God bless! Reply

    • Natasha
      natashaskitchen
      February 10, 2016

      I’m so happy to hear that! Enjoy it! This is one our families favorite treats 🙂 Reply

  • Lana N
    January 14, 2016

    Hi Natasha –
    My husband requested cheesecake with strawberry topping for his birthday. Do you have any recipes for strawberry topping? Should I just use the same recipe but substitute with strawberries? Reply

    • Natasha
      natashaskitchen
      January 14, 2016

      Yes that should work fine. It might be prettier to top with fresh strawberries though and maybe make a fruit glaze to keep them looking pretty or melt some fruit jam and brush the berries with that. Reply

      • Lana N.
        January 17, 2016

        Hi Natasha –
        Since strawberries are not in season, instead of topping with fresh strawberries, I decided to make the strawberry sauce using frozen strawberries per your instructions above. I added a little more sugar than the recipe called for and it actually turned out pretty well! Thanks for your help! Reply

        • Natasha
          natashaskitchen
          January 18, 2016

          That’s awesome! Thanks for sharing that with me 🙂 Reply

  • gretchen garcia
    January 11, 2016

    Hi Natasha! Can i use digestive biscuit instead grahams crackers? Reply

    • Natasha
      natashaskitchen
      January 11, 2016

      Hi Gretchen, I’ve never tried that and I actually haven’t heard of that product so I’m not sure. Reply

    • Alice
      January 12, 2016

      I have used oatmeal cookie crumbs, vanilla wafers crumbs, oreo cookie crumbs instead of graham crackers in cheesecakes and as bottom crusts for cream pies but I omit the sugar, and so digestives will work just fine. I have also added finely chopped pecans to my gaham cracker crumbs and it adds another flavour. Reply

  • alena
    December 29, 2015

    Hello Natasha;) this is am emergency so I need a reply as soon as possible please. How many days in advance can I make this? Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      December 29, 2015

      Alena, cheesecake can be made up to 5 days in advance. Keep it in the refrigerator with a plastic wrap over it and don’t put the topping on until ready to serve. Hope this helps 😁. Reply

      • Alena
        December 31, 2015

        Ok. Thanks so much 😊😊 Reply

  • Ira
    December 24, 2015

    Hey Natasha! I have made your cheesecake twice and we loved it!! But I was wondering is it possible to substitute the blueberries for pomegranates for more of a holiday look?:) Reply

    • Natasha
      natashaskitchen
      December 25, 2015

      I don’t think it would work the same way since pomegranate seeds are meant to stay whole while blueberries juice out a little contributing to the sauce. You might be able to work something out using pomegranate juice instead of lemon juice and water but I’m still not sure if it would work well in this recipe without testing it myself. Reply

  • Stephanie
    December 20, 2015

    I have never befor left a comment about any online recipes I’ve tried befor but I couldn’t help myself in this case. I’ve made this cheese three times now and each time I’ve said “this is the best cheesecake I’ve ever had”. I don’t know how it comes out perfectly each and every time but it’s never failed me. Seriously- this is the easiest and tastiest cheesecake ever. Thanks so much for the recipe! Reply

    • Natasha
      natashaskitchen
      December 20, 2015

      Thank you for such a wonderful review!! 🙂 Reply

  • alice
    August 6, 2015

    I just made this cheesecake because of all the wonderful reviews. I cooked mine for 1 hr 15 at 225 after 15 min at 450 but it was still a little underdone. Mine did not sink but it had a crack all along one half, close to the edge. My top was also not as brown as yours. My theory is that the fact that your pan is dark has a lot to do with your shorter baking time and your top having more colour. From my experience, anything cooked in dark pans cook faster and darker, a result I get when baking cookies, muffins, bread, and even chicken. I used a 9-1/2 inch springform pan (the middle size of a 3-pc set.) that has a shiny chrome finish. My cheesecake was still really good despite the wrong texture for being undercooked. I know how I can fix it next time. Thank you for sharing. Reply

    • Natasha
      natashaskitchen
      August 7, 2015

      Come to think of it, all of my baking dishes and pans are dark. That’s very interesting and I’ll be researching to see what I find about that online. Thank you for sharing your experience. Does your oven tend to take longer with baking things or is it just in lighter colored pans that you found that to be the case? Reply

      • Alice
        August 7, 2015

        My oven usually bakes as per the suggested time in the recipes, using only light-coloured aluminum pans. I just looked at Ina’s cheesecake recipe from where your recipe originated and realized she cooks hers for 1 hr. 15 at 225 just like I did. I did not, however, keep it in the oven with the door open for 30 minutes more to continue to set, a process you did not do nor even mentioned in your recipe. I presume because you didn’t need to because yours was already done. I was almost where Ina was except for leaving it in for that half hour, which would have made mine perfect. She was no doubt using a light coloured pan. Reply

        • Natasha
          natashaskitchen
          August 7, 2015

          Thank you for sharing that with me! It does look like she is using a lighter colored springform pan. Reply

  • Olga
    August 6, 2015

    Привет, Наташа. Спасибо тебе огромное за твой сайт и за рецепты, ты действительно очень замечательный человек и потрясающая хозяйка! У меня л тебе вот какой вопрос: ты в своем рецепте говоришь, что надо выпекать чискейк сначала 15 мин. на 450, а потом 1:05 на 225. Так вот, или у меня печка не танет или то что она газовая, но уже второй раз он не пропекается за это время. Я не открывала духовку, но в первый раз мне пришлось его допекать 40 мин при 350, а второй раз я допекала час при 325, потому что на коробке из под graham cracker crumbs был рецепт New York Cheese Cake, и там они пишут что выпекать надо 1-1:20 при 325. Reply

    • Natasha
      natashaskitchen
      August 6, 2015

      Hmmm… I’m not sure why that would be. It’s possible that’s it could be a difference in ovens but it should be the same bake time with gas. I would recommend baking until the center is nearly set and has just a slight jiggle in the center. Reply

      • Galina Nechiporuk
        January 24, 2017

        I’m having the same problem, I’m baking it right now and it’s been hour and about 40 min and still kinda wiggly inside. Did everything by the recipe. Reply

        • Natasha
          natashaskitchen
          January 25, 2017

          Are you using a gas oven or baking in high altitude? It’s normal for it to still have a slight wiggle in the center of the cake. The cake sets as it chills in the refrigerator. Reply

          • Galina Nechiporuk
            January 25, 2017

            My oven is just a regular electric.. not sure what was the problem. I rose up the temperature to 350 and baked it for about half an hour more and it turned out good. 🙂

          • Natasha
            natashaskitchen
            January 25, 2017

            Hi Galina, did you make sure to cook at the higher temperature initially?

          • Galina Nechiporuk
            January 25, 2017

            Yes I did everything exactly what you wrote in the recipe.

          • Natasha
            natashaskitchen
            January 25, 2017

            Do you live in a high altitude area? Sometimes that can throw the baking temperatures and times off.

          • Galina Nechiporuk
            January 25, 2017

            Oh I’m not sure 🙂 maybe 🙂 we live in kent, washington 🙂 however thank you for the replies and a great recipe. We loved it! 🙂 with the temperatures problem it still turned out good! 🙂

  • Klair
    July 14, 2015

    Hi natasha.. im planning to make this for my husband’s birthday. May I just ask… if I try to bake this with a water bath..how long should I bake it? Does it require a higher temp also? Thanks! 🙂 Reply

    • Natasha
      natashaskitchen
      July 14, 2015

      I have not tested this cheesecake with a water bath so I’m not sure what to advise. With baking being so much of a science, I never like to suggest anything without testing it myself. Reply

  • Diana
    June 30, 2015

    I gotta say my family isn’t big on cheesecake but they LOVED it! It fairly easy to make and SOO yummy! Would definitely recommend:) Reply

    • Natasha
      natashaskitchen
      June 30, 2015

      That’s fantastic! Thank you so much for your awesome review! Reply

  • Alinka
    June 14, 2015

    My husband is very critical of cheesecakeS. I made this cheesecake over the weekend and my whole family loved it! Husband even likes this recipe over his favorite one from a restaurant. I’ll definitely be making this delicious cheesecake again! Reply

    • Natasha
      natashaskitchen
      June 14, 2015

      I’m so happy to hear that! That is quite a compliment. Thank you for sharing that with me. 🙂 Reply

  • June 3, 2015

    Will fresh blueberries work instead of frozen blueberries? Reply

    • Natasha
      natashaskitchen
      June 3, 2015

      That should work, but it might take slightly longer to cook the topping to allow the blueberries to release some of their juice. Reply

  • Jose
    May 25, 2015

    Hello Natasha! Is it okay to replace the blueberries with the same amount of mixed berries?I mean, will the sauce turn out as good as the blueberries? I’ll be making this for the 2nd time and I’m hoping it will be as good as the first. :)) Reply

    • Natasha
      natashaskitchen
      May 25, 2015

      Jose, it will taste just as good but frozen raspberries and blackberries tend to get mushy when heated. I’m glad yo like the recipe :). Reply

      • Jose
        May 25, 2015

        Thank you so much Natasha! This is the only cheesecake recipe I follow and I can really say that this is the best! :)) Reply

        • Natasha
          natashaskitchen
          May 25, 2015

          That is a wonderful compliment! Thank so much Jose 🙂 Reply

  • Liliy
    April 24, 2015

    you should write where to place the rack before preheating the oven Reply

    • Natasha
      natashaskitchen
      April 24, 2015

      Done! Thanks Lilly! 🙂 Reply

  • olya
    April 10, 2015

    I’ve made this cheese cake before a couple times and it was bomb !! So yummy ! But I used to do it in a 9 1/2 inch pan, today I did in 9 inch but it was too little now my cake is baking on 300°f for 30 min after being in there 1 hour on 225°f !! And it’s all falling off on the sides and it’s not even ready yet !! So don’t do it in 9 inch ..I just thought I could, cuz it says u can use 9 or 9 1/2 inch pan. 🙁 I feel like this one will go garbage :/.. only cuz of wrong pan size sadly. Reply

    • Natasha
      natashaskitchen
      April 11, 2015

      That is a huge bummer and I’m surprised about your results in the 9″ pan. I have always made mine in a 9″ pan and when it’s baked initially for 15 minutes at 450°F, it is supposed to rise up in the pan really well and then it settles gently as it continues baking at 225 °F for 1 hour and 5 minutes more. Did you bake at that initial high temperature? Reply

      • olya
        May 5, 2015

        Yes I did. But that’s ok it all got ruined and too huge, alot of it fell off the sides, so I took it out and placed into remikens and did the sugar crust and berries 😉 .but I learned my lesson Not to use 9″ 🙂 Reply

        • Natasha
          natashaskitchen
          May 5, 2015

          How tall are the sides of your springform pan? I wonder if your plan was shorter than mine since our use a 9 inch pan every time? Reply

        • Alina
          June 14, 2015

          The recipe didn’t fit into my 9″ form so I have some leftover. Reply

          • Natasha
            natashaskitchen
            June 14, 2015

            How tall are the walls of your springform pan?

  • Anna
    April 4, 2015

    Hi, I’m making the cheesecake right now. Can I make the topping and put it on top even if it’s for the next day? Or should I put the berry topping the day of serving? Thanks in advance. Reply

    • Natasha
      natashaskitchen
      April 4, 2015

      It’s best to put the blueberry topping on the day that you are serving it. Otherwise, the cheesecake top can take on a blue color from the berries if it sits overnight. Reply

  • Nataliya Kushtan
    April 4, 2015

    The best cheesecake recipe!! my family loves it. Thank you Reply

    • Natasha
      natashaskitchen
      April 4, 2015

      I’m so happy your family loves it! Thank you so much for an awesome review. 🙂 Reply

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