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a creamy cheesecake topped with glossy purple blueberry compote dripping down the side in a wide horizontal shot, whole berries glistening, slate serving board, warm natural light, shallow depth of field, landscape orientation

Blueberry Topped Cheesecake

Creamy vanilla cheesecake topped with warm blueberry sauce filled with whole berries.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 32 oz cream cheese softened
  • 1 1/4 cups granulated sugar
  • 4 eggs room temperature
  • 2/3 cup sour cream
  • 2 tsp vanilla extract
  • 2 cups blueberries fresh or frozen
  • 1 tbsp lemon juice
  • 1/4 cup sugar for topping

Method
 

  1. Heat oven to 325F. Press crumbs and butter into a springform pan and bake 10 minutes; cool.
  2. Beat cream cheese and sugar smooth, add eggs one at a time, then mix in sour cream and vanilla.
  3. Pour over the crust and bake 60 to 70 minutes until the center is just set. Cool, then chill 6 hours.
  4. Simmer blueberries, lemon juice, and 1/4 cup sugar until the berries burst and the sauce thickens, about 8 minutes.
  5. Cool the compote and spoon it generously over the chilled cheesecake right before serving.

Notes

Stir a teaspoon of cornstarch into the berries for an even thicker glaze.