Description
A creamy and dreamy cheesecake topped with vibrant blueberry jam, offering a perfect balance of rich cream cheese filling and a buttery graham cracker crust.
Ingredients
Scale
- 1.5 cups Graham Cracker Crumbs
- 3 tablespoons Granulated Sugar
- 6 tablespoons Unsalted Butter (melted)
- 32 oz Cream Cheese (softened)
- 1 cup Granulated Sugar
- 1 cup Sour Cream (or Heavy Cream)
- 1 teaspoon Vanilla Extract
- 4 Large Eggs (room temperature)
- 2 cups Fresh Blueberries
- 0.25 cup Sugar
- 1 tablespoon Lemon Juice
- 1 tablespoon Cornstarch (dissolved in 1 tablespoon water)
Instructions
- Press and par-bake the crust: Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, sugar, and melted butter together until it feels like wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8-10 minutes, then remove and let it cool completely.
- Whip the silky cream filling: In a large bowl, beat the softened cream cheese and sugar together until completely smooth and free of lumps. Mix in the sour cream and vanilla extract. Add the room-temperature eggs one at a time, mixing on low speed just until incorporated to avoid whipping excess air into the batter.
- Bake in a gentle water bath: Wrap the outside of your springform pan tightly in layers of heavy-duty aluminum foil. Pour the cream cheese filling over the cooled crust. Place the pan inside a larger roasting pan, pour hot water into the roasting pan until it reaches halfway up the sides of the cake, and bake for 55-60 minutes until the edges are set but the center slightly jiggles.
- Simmer the fresh blueberry jam: While the cake cools, combine your blueberries, sugar, and lemon juice in a small saucepan over medium heat. Once the berries break down and release their juices, stir in the cornstarch slurry. Simmer for 2-3 minutes until the sauce thickens into a glossy jam. Remove from heat and let it cool completely.
- Chill, top, and serve: Let your baked cheesecake cool completely at room temperature, then transfer it to the refrigerator to chill for at least 4-6 hours (preferably overnight). Right before serving, release the springform hinge, slice cleanly with a warm knife, and spoon the cooled, vibrant blueberry jam generously over the top.
Notes
For the best results, ensure all dairy ingredients are at room temperature before mixing. Store cheesecake in an airtight container in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 290mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 155mg
Keywords: cheesecake, blueberry, dessert, creamy, baked cheesecake, summer dessert