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.

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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.

Three photos of a cheesecake crust being put together

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.

Two photos of cheesecake mixture being mixed in a mixer

5. Mix well and pour into crust.

Three photos of a cheesecake mixture being poured into a cake pan

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!

You also will like this No Bake Cheesecake with Strawberries

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.

Natasha's Kitchen Cookbook

Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!)

4.91 from 128 votes
Author: Natasha of NatashasKitchen.com
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.
Our go-to Cheesecake with an easy blueberry sauce topping. This Cheesecake recipe shows up for all of our major holidays.
Prep Time: 15 minutes
Cook Time: 1 hour 33 minutes
Total Time: 1 hour 48 minutes

Ingredients 

Servings: 12 slices

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:

    • 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).

      • 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).
      • Mix until light and fluffy (5 minutes), scrape the bowl down as necessary so you don't get chunks of cream cheese.
      • Reduce the speed to medium and add eggs, 1 at a time.
      • Reduce speed to low and add sour cream and vanilla.
      • Mix well and pour into crust.

      Baking Instructions:

      • 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.
      • 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:

      • 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!

      Notes

      Tips for Success:
      • If you want to remove the cake from the springform pan, you can place a ring of parchment paper on the bottom. 
      • To prevent leaks from the springform pan while baking, wrap a piece of foil under the outside of the pan. 

      Nutrition Per Serving

      603kcal Calories48g Carbs10g Protein43g Fat23g Saturated Fat217mg Cholesterol464mg Sodium229mg Potassium2g Fiber39g Sugar1639IU Vitamin A5mg Vitamin C125mg Calcium1mg Iron
      Nutrition Facts
      Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!)
      Amount per Serving
      Calories
      603
      % Daily Value*
      Fat
       
      43
      g
      66
      %
      Saturated Fat
       
      23
      g
      144
      %
      Cholesterol
       
      217
      mg
      72
      %
      Sodium
       
      464
      mg
      20
      %
      Potassium
       
      229
      mg
      7
      %
      Carbohydrates
       
      48
      g
      16
      %
      Fiber
       
      2
      g
      8
      %
      Sugar
       
      39
      g
      43
      %
      Protein
       
      10
      g
      20
      %
      Vitamin A
       
      1639
      IU
      33
      %
      Vitamin C
       
      5
      mg
      6
      %
      Calcium
       
      125
      mg
      13
      %
      Iron
       
      1
      mg
      6
      %
      * Percent Daily Values are based on a 2000 calorie diet.
      Course: Dessert
      Cuisine: American
      Keyword: cheesecake recipe
      Skill Level: Medium
      Cost to Make: $$
      Calories: 603

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      Natasha Kravchuk

      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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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      Recipe Rating




      Comments

      • Star
        January 14, 2024

        I love u Natasha your recipes are great and yummy and your a gorgeous entertainer just a tip your grammar is very confusing sometimes.

        Reply

        • Natasha's Kitchen
          January 15, 2024

          Thank you for your support and feedback. I do my best but of course, there’s still room for mistakes to become better.

          Reply

      • Haylee Barta
        November 21, 2023

        Why is this recipe different than your plain cheesecake recipe? I love the plain one and make it all the time but noticed the difference in this one.

        Reply

        • NatashasKitchen.com
          November 21, 2023

          Hi Haylee, it’s a different recipe and no water-bath is required for this one.

          Reply

      • Jonathan
        November 21, 2023

        I love your cheesecake recipe it was a big hit with family.
        However, I like to know how would you add the graham cracker crust to top to make it a double rusted cheesecake. I would appreciate your response
        And thank in advance. Happy Holidays!

        Reply

        • NatashasKitchen.com
          November 21, 2023

          Hi Jonathan! I’m so glad you loved the cheesecake. I wish I could help, but I’ve never done that myself to advise.

          Reply

      • Cindy Dengler
        October 23, 2023

        I can’t seem to find my springform pan. I think I lent it to somebody and they forgot to give it back. lol. Do you think I could bake it in a cake pan or a tube pan?

        Reply

        • Natashas Kitchen
          October 24, 2023

          Hi Cindy, the most ideal way to make cheesecake is in a springform if you want to serve it without the pan surroundings. I’m sure it can work in other pan types, it just may not be easy or possible to then take it out of the pan in one piece. If you experiment, let me know how you liked the recipe.

          Reply

      • laura stuhl
        September 24, 2023

        I am a diabetic do you have any recipes for any cheesecakes or any recipes for diabetics i love your recipes but they have to much sugar and carbs Thank you

        Reply

        • Natasha's Kitchen
          September 24, 2023

          Hello Laura, I don’t have that version yet to share with you. Sorry about that!

          Reply

      • Susan Wick
        July 24, 2023

        Natasha, I have made many of your recipes and have loved them all, but this recipe is the best cheesecake I have ever tasted. The directions were perfect and easy. This recipe is perfection! Thank you !

        Reply

        • Natasha's Kitchen
          July 24, 2023

          Hello Susan, thanks for the wonderful review! This makes me feel more inspired to create more recipes for you all!

          Reply

      • Eileen AP
        June 26, 2023

        I have never received such rave reviews as I did when I presented this perfectly baked cheesecake. Followed your ingredient directions exactly. Reading reviews, I added 3 small stainless steel bowls of water in the oven when baking, parchment paper on the bottom and wrapped the outside of the cake pan in heavy foil. The presentation was gorgeous and the cake was smooth, creamy and the best I have ever tasted. Could not believe I made it. Thank you Natasha for your delicious and easy videos. You make baking so much fun!

        Reply

        • Natashas Kitchen
          June 26, 2023

          You’re so welcome, Eileen! I’m so happy to hear this was loved by everyone! Thank you for your lovely comment!

          Reply

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