Easy Cheesecake with Blueberry Topping (No Water Bath) As seen on Natasha's Kitchen Bookmark recipe Print recipe Download recipe Share Total Time 1 hr 48 mins Prep Time 15 mins Cook Time 1 hr 33 mins Rating 4.9 out of 5 stars (135) Ingredients 12 servings 1 ½ cups graham cracker crumbs6 Tbsp (3/4 stick) melted, unsalted butter1 Tbsp sugar2 ½ lb cream cheese (5 blocks – 8oz each) at room temperature1 ½ cups sugar¼ cup sour cream7 whole large eggs (at room temp)1 ½ tsp vanilla extract4 cups frozen blueberries2 tsp cornstarch1/4 cup water1 Tbsp lemon juice2 Tbsp sugar Calories DessertsKid-FriendlyBakingDairyEggsDinner PartiesIntermediateThanksgivingChristmasSweetEasterCreamyFruits ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat the oven to 350°F. Step 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. Step 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). Step 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). Step 5 Mix until light and fluffy (5 minutes), scrape the bowl down as necessary so you don't get chunks of cream cheese. Step 6 Reduce the speed to medium and add eggs, 1 at a time. Step 7 Reduce speed to low and add sour cream and vanilla. Step 8 Mix well and pour into crust. Step 9 Bake for 15 minutes at 450°F. Step 10 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. Step 11 Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled. Step 12 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. Step 13 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. Chef’s notes 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.
