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Irresistible Blueberry Dream Cheesecake Recipe
Ben Carraoli

Irresistible Blueberry Dream Cheesecake Recipe

I still remember the first time I sliced into this Irresistible Blueberry Dream Cheesecake, and honestly, I knew right away it was going to be a repeat recipe in my kitchen. I made it for a small family gathering, and the way everyone went silent after the first bite said everything. I love how creamy the cheesecake layer feels against the sweet-tangy blueberry topping.
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Total Time 6 hours
Servings: 12
Ingredients Method Notes

Ingredients
  

  • Graham cracker crumbs – 2 cups finely crushed to help the crust hold together better
  • Unsalted butter melted – ½ cup (binds the crumbs while letting you control overall flavor)
  • Granulated sugar – ¼ cup adds slight sweetness without overpowering the crust
  • Cream cheese full-fat, softened – 24 oz (full-fat gives the creamiest texture; let it soften fully to avoid lumps)
  • Granulated sugar – ¾ cup sweetens the cheesecake while letting blueberry flavor shine
  • Sour cream – ½ cup adds a subtle tang and extra creaminess
  • Heavy cream – ½ cup creates a mousse-like, dreamy cheesecake texture
  • Vanilla extract – 2 teaspoons enhances flavors without standing out
  • Eggs room temperature – 3 large (room temp eggs blend smoothly and prevent overmixing)
  • Fresh blueberries – 2 cups fresh blueberries give a brighter flavor and better texture than frozen
  • Granulated sugar – ⅓ cup balances the natural tartness of blueberries in the topping
  • Lemon juice – 1 tablespoon sharpens blueberry flavor and keeps it vibrant
  • Cornstarch – 1 tablespoon thickens blueberry topping so it sets beautifully

Method
 

  1. I start by mixing the graham cracker crumbs with melted butter and sugar until everything feels evenly moist. The mixture should resemble wet sand and hold together when pressed. I firmly press it into the bottom of the springform pan, creating an even base. Baking the crust briefly helps it stay crisp under the creamy filling.
  2. I beat the softened cream cheese until it’s completely smooth before adding sugar. This step is key to avoiding lumps later. Then I gently mix in sour cream, heavy cream, and vanilla, keeping the speed low so I don’t add too much air. Eggs go in last, one at a time, just until combined.
  3. I pour the filling over the cooled crust and smooth the top. Baking at a moderate temperature allows the cheesecake to set evenly without cracking. I look for set edges and a slightly jiggly center before turning off the oven. Letting it cool slowly helps maintain a smooth surface.
  4. While the cheesecake cools, I cook blueberries, sugar, and lemon juice in a saucepan until the berries burst. I stir in cornstarch slurry and let it simmer until thick and glossy. The topping should coat the back of a spoon without being too stiff.
  5. Once everything has cooled, I spread the blueberry topping evenly over the cheesecake. Chilling it for several hours allows the flavors to blend and the texture to firm up. This final rest is what makes each slice clean and picture-perfect.

Notes

  • I always use room-temperature ingredients for a smoother batter.
  • I avoid overmixing once the eggs are added to prevent cracks.
  • I let the cheesecake cool gradually instead of rushing it into the fridge.
  • I taste the blueberry topping before cooling and adjust sweetness if needed.
  • I run a knife around the pan edge before releasing to keep the sides neat.