New York-Style Blueberry Cheesecake
Prep time
Cook time
Total time
Creamy New York-Style Blueberry Cheesecake recipe with a buttery, thick graham cracker crust and sweet fruit topping. Guests will be begging for seconds!
Recipe type: dessert
Serves: 8 to 10 servings
  • 1 cup graham cracker crumbs
  • 2½ tablespoons unsalted butter
  • 1½ tablespoons sugar
  • 2½ pounds cream cheese, softened
  • 1½ cups sugar
  • 1 lemon, zested
  • 1 orange, zested
  • ½ teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 5 eggs
  • 2 egg yolks
  • ½ cup sour cream (good quality)
  • Blueberry sauce:
  • 1½ cups sugar
  • 3 tablespoons cornstarch
  • 1½ cups water
  • ½ cup fresh-squeezed orange juice
  • 2 tablespoons Grand Marnier or other orange flavored liqueur
  • 1½ teaspoons orange zest
  • 1½ cups blueberries, picked over and rinsed
  • 1½ tablespoons unsalted butter
  1. Preheat oven to 375 degrees F.
  2. Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well.
  3. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
  4. Increase oven temperature to 500 degrees F.
  5. In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy.
  6. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth.
  7. Pour mixture into prepared pan (use water bath if desired, I did not for this cheesecake and it didn't crack) and bake for 12 minutes.
  8. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely.
  9. Refrigerate cake overnight before serving.
  10. To serve, top with blueberry sauce. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve
  11. Blueberry sauce:
  12. In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest.
  13. Cook, stirring occasionally, until thickened, about 5 minutes.
  14. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes.
  15. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake. (Yield: 3 cups)
Recipe by Wishes and Dishes at