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As my sister put it, “This is better than the Cheesecake Factory!” I’m a huge cheesecake fan and this is the best cheesecake recipe I’ve tried.
The texture is amazingly smooth and the semi-tart blueberry topping is a perfect match!It’ssimple to make and difficult to screw up.
This recipe was inspired by Ina Garten’s Cheesecake. I hope you give it a try!
Watch How To Make Cheesecake Video:
Ingredients for The Crust –
1 ½ cups graham cracker crumbs(I use “Honey Maid” crumbs – it’s cheaper & easier. Or you can use 10 crackers)
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar
Ingredients for The Cheesecake –
2 ½ lb cream cheese (5 blocks – 8oz each) at room temperature
1 ½ cups sugar
¼ cup sour cream
7 wholelargeeggs (at room temp)
1 ½ tsp vanilla extract
Ingredients for Blueberry Sauce:
This is based on our popular blueberry topping recipe (which is so good over breakfast and dessert!)
4 cupsfrozen blueberries
1 Tbsp cornstarch
1/4 cup water
1 Tbsp lemon juice
2 Tbsp sugar
What you will need:
A springformpan where the sides loosen and the bottom comes out.
How to Make this Cheesecake Recipe:
Preheat the oven to 350°F
Crust:combine1 ½ cups graham cracker crumbs, 1 Tbsp sugar and 6 Tbsp melted butter – mix well. Pour into a 9 or 9 ½ inch springform pan (see picture above). Use a large spoon to press the crumbs evenly into the bottom of the pan. Bake for 8 minutes. Let cool to room temperature.
Cheesecake Filling:
Raise oven temp to 450°F and place rack in bottom third of oven.
1. Mix 5 blocks (8oz each) of cream cheese and 1 1/2 cups of sugar in the bowl of an electric mixer on medium-high speed using paddle attachment (or use an electric hand mixer).
2. Mix until light and fluffy (5 minutes), scrape the bowl down as necessary so you don’t get chunks of cream cheese.
3. Reduce the speed to medium and add 7 eggs, one at a time.
4. Reduce speed to low and add 1/4 cup of sour cream and 1 ½ tsp of vanilla.
5. Mix well and pour into crust.
How to Bake the Cheesecake:
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). Bake 15 minutes at 450°F.
Without opening the oven door, Reduce oven temperature to 225 °F and bake for 1 hour and 5 minutes to 1 hour and15 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.
Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled.
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.
Berry Sauce:
In a medium saucepan over medium heat, combine 2 Tbspsugar, 1/4 cup water, 2 tsp cornstarch and 1 Tbsp lemon juice. As soon as it starts to thicken,add 4 cups of 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!
You also will like this No Bake Cheesecake with Strawberries
Notes: Ina makes her cheesecake recipe by adding 1 tablespoon of grated lemon zest to the cream cheese filling; but I like the original flavor of cheesecake.
Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!)
4.91 from 132 votes
Author: Natasha of NatashasKitchen.com
Our go-to Cheesecake with an easy blueberry sauce topping. This Cheesecake recipe shows up for all of our major holidays.
Prep Time: 15 minutes mins
Cook Time: 1 hour hr 33 minutes mins
Total Time: 1 hour hr 48 minutes mins
Ingredients
Servings: 12 slices
The Crust -
- 1 ½ cups graham cracker crumbs
- 6 Tbsp 3/4 stick melted, unsalted butter
- 1 Tbsp sugar
The Cheesecake –
- 2 ½ lb cream cheese, 5 blocks - 8oz each at room temperature
- 1 ½ cups sugar
- ¼ cup sour cream
- 7 whole large eggs, at room temp
- 1 ½ tsp vanilla extract
Blueberry Sauce:
- 4 cups frozen blueberries
- 2 tsp cornstarch
- 1/4 cup water
- 1 Tbsp lemon juice
- 2 Tbsp sugar
What you will need :
- A springform pan where the sides loosen and the bottom comes out.
Instructions
Preheat the oven to 350°F
Crust:
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.
Cheesecake filling:
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).
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).
Mix until light and fluffy (5 minutes), scrape the bowl down as necessary so you don't get chunks of cream cheese.
Reduce the speed to medium and add eggs, 1 at a time.
Reduce speed to low and add sour cream and vanilla.
Mix well and pour into crust.
Baking Instructions:
Bake 15 minutes at 450°F.
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.
Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled.
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.
Berry Sauce:
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!
Notes
Tips for Success:
- If you want to remove the cake from the springform pan, you can place a ring of parchment paper on the bottom.
- To prevent leaks from the springform pan while baking, wrap a piece of foil under the outside of the pan.
Nutrition Per Serving
603kcal Calories48g Carbs10g Protein43g Fat23g Saturated Fat217mg Cholesterol464mg Sodium229mg Potassium2g Fiber39g Sugar1639IU Vitamin A5mg Vitamin C125mg Calcium1mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!)
Amount per Serving
Calories
603
% Daily Value*
Fat
43
g
66
%
Saturated Fat
23
g
144
%
Cholesterol
72
%
Sodium
464
mg
20
%
Potassium
229
mg
7
%
Carbohydrates
48
g
16
%
Fiber
2
g
8
%
Sugar
39
g
43
%
Protein
10
g
20
%
Vitamin A
1639
IU
33
%
Vitamin C
5
mg
6
%
Calcium
125
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: cheesecake recipe
Skill Level: Medium
Cost to Make: $$
Calories: 603
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.
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