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a creamy cheesecake topped with glossy purple blueberry compote in a wide horizontal shot, fresh blueberries scattered around, set on a white plate on a light wood table, natural light, shallow depth of field, landscape orientation

Blueberry Sour Cream Cheesecake

A creamy cheesecake with a slight tang topped with our homemade blueberry compote which is warm and shiny.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 1 cup sour cream
  • 3 eggs
  • 2 cups blueberries
  • 1 tbsp cornstarch

Method
 

  1. Press the crumb mixture into a pan and chill.
  2. Beat the cream cheese, sugar, and sour cream, then add the eggs.
  3. Pour over the crust and bake at 325F for 65 minutes.
  4. Cook the blueberries with cornstarch and a splash of water until thick, then cool.
  5. Cool the cheesecake and chill at least 4 hours.
  6. Top with the blueberry compote before serving.

Notes

Reserve a handful of fresh berries to scatter on top.