Baked Cheesecake with Blueberry Sauce

A rich, creamy classic topped with a glossy, sweet-tart blueberry compote

There’s something timeless about a classic baked cheesecake. The smooth, velvety filling, the buttery graham cracker crust, and that unmistakable hint of tang make it a dessert that never fails to impress. Add a vibrant homemade blueberry sauce, and suddenly you have a show-stopping centerpiece worthy of holidays, birthdays, or any celebration that calls for something special.

This baked cheesecake with blueberry sauce is designed to be foolproof—with simple ingredients, straightforward steps, and a baking method that keeps the texture silky and crack-free. Even if you’re new to baking cheesecakes, this recipe guides you through each step so you can create something that looks (and tastes!) like it came from a bakery.

Why You’ll Love This Recipe

Ultra-Creamy Texture

The combination of softened cream cheese, sour cream, and gentle mixing creates a perfectly smooth filling without graininess.

Simple Ingredients, Big Flavor

Every component—crust, filling, and topping—uses ingredients you likely already have in your kitchen.

A Fresh, Fast Blueberry Topping

The blueberry sauce cooks in minutes and brings a bright pop of color and flavor that complements the rich cheesecake.

Perfect Make-Ahead Dessert

Cheesecake tastes even better after a night in the refrigerator, making this a reliable option for gatherings and events.

Ingredients

For the Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted

The combination of crumbs, sugar, and butter creates a crust that’s slightly crisp, slightly sweet, and sturdy enough to hold the creamy filling.

For the Cheesecake Filling

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs, room temperature
2 tsp vanilla extract
1 tbsp lemon juice
Zest of 1 lemon (optional, adds brightness and depth)

Softened cream cheese ensures a lump-free mixture, while the sour cream adds richness and a subtle tang that balances the sweetness. Lemon juice and zest brighten the flavor without making the cheesecake taste lemony.

For the Blueberry Sauce

2 cups fresh or frozen blueberries
½ cup granulated sugar
2 tbsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water (slurry)
1 tsp vanilla extract

The sauce is glossy, thick, and bursts with blueberry flavor—perfect for spooning over each slice.

Instructions

1. Make the Crust

Preheat your oven to 325°F (160°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, making sure to pack it tightly so the crust doesn’t crumble when sliced.
Bake for 8 minutes, then set aside to cool slightly while you prepare the filling.

2. Make the Filling

In a large bowl, beat the cream cheese on medium speed until completely smooth and creamy.
Add the granulated sugar and continue beating until well combined.
Mix in the sour cream, vanilla extract, lemon juice, and (if using) lemon zest.
Add the eggs one at a time, mixing gently after each addition. Avoid whipping too much air into the batter—this can cause cracks.
Pour the filling over the pre-baked crust and smooth the top with a spatula.

3. Bake the Cheesecake

Place the springform pan inside a larger roasting pan to create a water bath, which helps the cheesecake bake evenly and prevents cracking.
Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Bake for 55–65 minutes, or until the edges are set but the center still has a soft jiggle when gently shaken.
Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour—this slow cooling prevents sudden temperature changes that could cause cracks.
Remove from the oven, discard the water bath, and refrigerate the cheesecake for at least 4 hours, but overnight is ideal for the best texture and flavor.