Classic Cheesecake With Blueberry Topping
Ingredients – Crust:
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1 ½ cups graham cracker crumbs (about 10–12 full crackers)
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2 tbsp brown sugar
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½ tsp cinnamon (optional)
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6 tbsp unsalted butter, melted
Ingredients – Filling:
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4 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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1 tsp pure vanilla extract
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4 large eggs
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2/3 cup sour cream
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2/3 cup heavy cream
Instructions:
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Prepare Crust:
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Preheat oven to 325°F (163°C).
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Combine graham cracker crumbs, brown sugar, cinnamon (if using), and melted butter in a bowl. Stir until evenly moistened.
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Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool while preparing filling.
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Make the Filling:
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In a large bowl, beat softened cream cheese until smooth (about 2 minutes).
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Add sugar and vanilla; mix until incorporated.
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Add eggs one at a time, mixing just until combined—avoid overbeating.
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Mix in sour cream and heavy cream until smooth.
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Bake the Cheesecake:
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Pour filling over the cooled crust.
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Wrap the outside of the springform pan in foil and place in a large roasting pan. Pour in hot water to reach halfway up the sides (water bath method).
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Bake for 60–70 minutes or until edges are set but center slightly jiggles.
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Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
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Remove from oven and cool completely at room temperature. Chill for at least 4 hours or overnight.
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🫐 Brown Sugar & Maple Blueberry Topping
Ingredients:
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2 cups fresh or frozen blueberries
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¼ cup brown sugar (light or dark)
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1 tbsp maple syrup
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1 tbsp lemon juice (fresh)
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½ tsp lemon zest
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Pinch of salt
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Optional: 1–2 tsp cornstarch + 1 tbsp water (for thicker topping)
Instructions:
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In a saucepan over medium heat, combine blueberries, brown sugar, lemon juice, lemon zest, and a pinch of salt.
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Stir occasionally until the blueberries begin to release their juices and soften—about 5 minutes.
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Add maple syrup and simmer gently another 3–5 minutes.
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If you prefer a thicker topping, stir in the cornstarch slurry and cook another 1–2 minutes until thickened.
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Remove from heat and let cool before spooning over the chilled cheesecake.