Easy Creamy Baked Cheesecake

This rich and creamy baked cheesecake topped with sweet blueberry sauce has become my go to dessert for summer celebrations and cozy dinners alike It is easy enough for beginners and turns out melt in your mouth luscious every single time

I made this cheesecake for a family birthday last July and now it is the most requested showstopper every holiday Someone always asks for the recipe

Ingredients

• Graham crackers: bring that classic crumbly crust and a mild sweetness Choose a fresh pack for the best crunch
• Melted butter: holds the crumbs together and balances sweetness go with salted if you like a touch of saltiness
• Milk: acts as a binder and keeps the crust delicate Whole milk or almond milk both work
• Cream cheese: creates the creamy tangy base stick with a quality full fat block style for best texture
• Granulated sugar: keeps the filling smooth and sweet cane sugar or superfine work too
• Heavy cream: gives richness and an extra light texture Double cream or whipping cream are great
• Vanilla bean paste: adds fragrance and pretty specks but vanilla extract is a fine swap
• Large eggs: are key for structure and silkiness Crack cold but let warm to room temp which reduces cracking
• Sour cream: boosts tang and makes everything even silkier full fat is best
• Cornstarch: ensures each slice comes out clean potato starch can also work
• Fresh lemons: add brightness to both filling and sauce always pick plump lemons for juicy zest and juice
• Blueberries: offer color and jammy topping fresh or frozen are interchangeable just do not thaw the frozen before using

Step by Step Instructions

Prepare the Crust:

Finely crush the graham crackers by pulsing them in a food processor or placing in a zip top bag and rolling with a rolling pin Combine the crumbs with melted butter and a splash of milk in a bowl Mix until the texture resembles wet sand Press the mixture firmly and evenly into the bottom of a springform pan using the bottom of a glass for a tight crust Place in the freezer while you prepare the filling

Make the Cheesecake Filling:

Beat the room temperature cream cheese with an electric mixer on medium speed until it is creamy and free of lumps Scrape the sides of the bowl often to make sure everything gets blended Sprinkle in the granulated sugar and blend until smooth Add the heavy cream and vanilla and beat just until combined

Add Eggs Gently:

Crack in the eggs one at a time mixing with the lowest speed until just incorporated This helps prevent extra air getting trapped so your cheesecake bakes without cracking Add the sour cream and cornstarch and mix briefly just until the batter looks uniform

Assemble and Prepare for Baking:

Pour the smooth batter over the crust in the pan Rap the pan a few times on the counter to release air pockets Run a spatula through the batter if needed to break up bubbles Place the springform pan inside a larger roasting pan and fill with hot water until it comes halfway up the sides This water bath is the secret for even baking and no cracks

Bake Slowly and Cool Gradually:

Bake the cheesecake at a low temperature until the edges are set and the center wobbles slightly When done turn off the oven and leave the cheesecake inside with the door cracked open for at least an hour to cool gradually This gentle cooling step makes an ultra creamy filling

Make the Blueberry Sauce:

Combine fresh or frozen blueberries in a saucepan with sugar lemon juice and a strip of lemon zest Cook gently over medium heat until the berries burst and the mixture thickens Stir frequently and remove from heat when it has a syrupy consistency Cool completely then spoon generously over the chilled cheesecake

Chill and Serve:

After resting in the oven let the cheesecake cool to room temperature on the counter Wrap tightly and chill overnight It will slice easiest and hold its shape best when fully cold Serve thick slices with extra blueberry sauce on the side

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The vanilla bean paste in this recipe is my absolute favorite splurge It adds tiny fragrant specks to every bite and reminds me of baking with my grandmother who always insisted on the real thing Cheesecake was her signature and this recipe brings those sweet memories back every time I make it

Storage tips

Cool the cheesecake fully before wrapping and chilling It tastes best on the second or third day because the flavors meld and the texture sets For freezing skip the blueberry sauce at first and wrap the cake in several layers of plastic wrap plus a layer of foil Thaw slowly in the fridge overnight and add sauce before serving The blueberry topping can be refrigerated for up to a month or frozen separately for six months Be sure to use airtight containers to avoid absorbing fridge smells

Ingredient substitutions

Use any crunchy cookie like digestive vanilla wafer or gingersnap for the crust Gluten free and dairy free versions work as long as the texture is similar For the filling plant based cream cheese and sour cream can be swapped and still yield good results If you are out of lemons a touch of orange zest and juice can brighten the flavor

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Serving suggestions

Cheesecake loves a thick layer of berry sauce but also pairs well with whipped cream or a citrusy fruit salad It makes an elegant finish to a dinner party or a fun addition to a picnic On hot days try serving it extra cold with chilled forks

Cultural and historical context

Classic cheesecake has roots back to ancient Greece but the New York style we love today owes its creamy denseness to American cream cheese The blueberry version is a celebration of summer fruit and has become an American diner favorite Over time bakers have adapted it for year round delight using frozen fruit and creative new toppings

Recipe FAQs

→ What kind of crust works best?

A graham cracker crust is traditional, but digestive biscuits, vanilla wafers, or gingersnaps also create delicious bases.

→ Can frozen blueberries be used?

Yes, frozen blueberries work well and add a lovely swirl effect when incorporated into the batter.

→ How can I prevent cracks on top?

Use a water bath during baking, mix gently after adding eggs, and cool the cheesecake gradually to avoid cracks.

→ What does sour cream add to the filling?

Sour cream contributes a tangy note and extra creaminess, helping create a smooth, dreamy texture.

→ How long should the cheesecake chill before serving?

Chill the cheesecake overnight to allow flavors to meld and to ensure a firm, sliceable texture.

→ Is the blueberry topping versatile?

Absolutely, the blueberry compote can be spooned over pancakes, French toast, or other desserts for added flair.