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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
Ingredients for Blueberry Sauce:
This is based on our popular blueberry topping recipe (which is so good over breakfast and dessert!)
4 cups frozen blueberries
1 Tbsp 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.
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).
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.
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.
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 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.
Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!)
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:
- 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
- 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.
I thought I was going to love this recipe but I had to bake the cake about an hour longer and the cake still wasn’t cooked in the center. I followed the recipe carefully and even watched the video.
The filling was very good and I’m sure the cake would have been very good if it had cooked well.
Hi Valerie! I’m sorry to hear that. Did you use the correct size pan? Also, be sure to fully preheat your oven before you start baking. It should be raw in the middle and having to bake this a whole hour longer seems off. I recommend using an internal oven thermometer (Amazon affiliate link) to see how your oven is heating. This recipe was tested in a conventional oven.
I’ve been making this cheesecake for years now and everyone says it’s the best! This cheesecake has come out perfect every time. I recently purchased a new oven and all of a sudden I’ve had 2 cracked cheesecakes and not sure why. Any advice would help. Thank you
Hi Henry! A common reason that this can crack is over whipping on too high of a speed which can incorporate air into the batter causing it to crack, or drastic temperature changes if you open the oven while it’s baking. 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!
Thank you Natasha I will give it a try!!!
I’d never made a cheesecake before but my dad loves them so I wanted to make him one for Father’s Day (and put to use all the blueberries in my yard). I made this yesterday and had to sneak a piece this morning (to test it!) before I gave it to him. I couldn’t believe what I was seeing and tasting. I can’t believe I made this! And neither could he..lol! I followed the instructions meticulously and it came out just like the one in your video. It tastes absolutely divine. I can’t get over it!! Thank you so much, Natasha!!!
Hi Allison! That makes me so happy. I’m so glad you got to make it for him. Thank you for the wonderful feedback.
My family loved this cheesecake recipe. Thank you for sharing
That’s just awesome! Thank you for sharing your wonderful review, Bernadette! Isn’t that the best when the entire family loves your cooking!
I LOVE this recipe! It is the best tasting cheesecake! I’ve tried a lot of recipes over the years and this one is the best hands down. I have been asked to make this with a chocolate chip cookie dough crust. Do you know if I would need to modify the baking time and temperature process?
I’m so glad that you love this recipe! I have not try that version yet to advise though.
Would it be alright to use fresh blueberries in place of frozen?
Hi Mary! You can definitely use fresh 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.
I love this cheesecake recipe. I have now been asked to add a sour cream and sugar mix on top after baking. I do not know how long to put it back into the oven for a quick set. Any advice you can share will be so helpful. Thank you. I also received your cookbook for Christmas, I love it!
Great to hear that you love this recipe! I haven’t tested that to advise but feel free to experiment! I’m glad you’re enjoying my cookbook too!
I love u Natasha your recipes are great and yummy and your a gorgeous entertainer just a tip your grammar is very confusing sometimes.
Thank you for your support and feedback. I do my best but of course, there’s still room for mistakes to become better.
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.
Hi Haylee, it’s a different recipe and no water-bath is required for this one.
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!
Hi Jonathan! I’m so glad you loved the cheesecake. I wish I could help, but I’ve never done that myself to advise.
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?
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.
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
Hello Laura, I don’t have that version yet to share with you. Sorry about that!
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 !
Hello Susan, thanks for the wonderful review! This makes me feel more inspired to create more recipes for you all!
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!
You’re so welcome, Eileen! I’m so happy to hear this was loved by everyone! Thank you for your lovely comment!