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5 from 3 votes

Blueberry Cheesecake

This creamy cheesecake is topped off with a rich blueberry sauce.
Prep Time5 mins
Cook Time1 hr 5 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 303kcal




  • 3 boxes cream cheese
  • 1 1/4 cup sugar
  • 1/4 teaspoon salt
  • 4 eggs
  • 3 Tablespoon lemon juice
  • 2 teaspoon vanilla
  • 1 cup sour cream
  • 1/2 cup heavy cream


  • 2 cup blueberries
  • 1/4 cup water
  • 1 Tablespoon water
  • 1 Tablespoon cornstarch


  • Preheat oven to 350. Use a food processor to mix the vanilla wafers, butter and sugar until crumbly.
  • Press into the bottom of a springform pan, then bake for 5 minutes.
  • Reduce the oven heat to 325, and let the crust cool while you make the cheesecake filling.
  • Beat the cream cheese in the mixer until it is nice and smooth with no lumps remaining.
  • Add sugar and salt and mix until smooth.
  • Add the eggs one at a time, beating the mixture smooth after each. Make sure you scrape the sides and bottom of the bowl after each egg.
  • Mix in the lemon juice, vanilla, sour cream and heavy cream and stir until smooth.
  • Pour the batter on top of the crust in the pan and bake at 325 for 60 minutes.
  • The middle should still be a little jiggly, but the sides should be set. Crack open the oven door a little bit and turn the oven off and let the cheesecake cool in the oven for an hour.
  • Then take the cheesecake out, and let it sit at room temperature for 45 minutes to continue cooling. Then refrigerate.
  • To make the topping combine the blueberries with the 1/4 c. of water and bring to a boil in a small saucepan. Once it is boiling mix the cornstarch with the 1 T of water and add it to the blueberries to thicken them up. Let the berries cool for 10 minutes before putting on top of the cake.


Nutrition facts are estimates.


Calories: 303kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 184mg | Potassium: 90mg | Sugar: 30g | Vitamin A: 9.5% | Vitamin C: 4.9% | Calcium: 4% | Iron: 2%