Dessertsnatashaskitchen4.9
Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!)
Our go-to Cheesecake with an easy blueberry sauce topping. This Cheesecake recipe shows up for all of our major holidays.
👥 12 Servings⏱️ Prep & Cook: 1h 48m⏳ Prep: 15 min🔥 Cook: 1h 33m👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●knife
- ●saucepan
📝 Preparation Steps
1
Crust:
2
Combine graham cracker crumbs, sugar and melted butter – mix well. Pour into a 9 or 9 ½ inch springform pan. Use a large spoon to press the crumbs evenly into the bottom of the pan. Bake for ⏱️ 8 minutes. Let cool to room temperature.
sugar2 Tbsp½ cups sugar1
3
Increase oven temp to 450°F. Place oven rack in the bottom 1/3. (Put the center rack 1 level lower than the center. In my oven, I had the rack on the third position. If it's too close to the top, it will brown too quickly).
4
Mix the cream cheese and sugar in the bowl of an electric mixer on medium-high speed using paddle attachment (or use an electric hand mixer).
sugar2 Tbsp½ cups sugar1
5
Mix until light and fluffy (⏱️ 5 minutes), scrape the bowl down as necessary so you don't get chunks of cream cheese.
6
Reduce the speed to medium and add eggs, 1 at a time.
7
Reduce speed to low and add sour cream and vanilla.
8
Mix well and pour into crust.
9
Baking Instructions:
10
Bake ⏱️ 15 minutes at 450°F.
11
Without opening the oven door, Reduce oven temperature to 225 °F and bake for ⏱️ 1 hour and ⏱️ 5 minutes to ⏱️ 1 hour and ⏱️ 15 minutes until the center is almost set. Try not to open the oven door because you will lose heat that way and it won't bake properly and may crack.
12
Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled.
13
When ready to serve the cheesecake, carefully run a butter knife around the sides of the cake. Unlatch and remove the springform pan. Serve the cake on the base of the pan.
14
Berry Sauce:
15
In a medium saucepan over medium heat, combine the sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add blueberries and cook until lightly bubbly. Don’t boil. Let cool to room temp and spread on top of the cheesecake when serving. You can make this sauce ahead of time and serve the next day as well. This recipe is great for parties and is sure to please. Enjoy!
sugar2 Tbsp½ cups sugar1lemon juice1 Tbsp
Nutrition Facts
calories
603 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
2 g
sugar Content
39 g
sodium Content
464 mg
protein Content
10 g
cholesterol Content
217 mg
carbohydrate Content
48 g
saturated Fat Content
23 g
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