Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
16 servings (serving size: 1 cheesecake wedge and 1 1/2 tablespoons sauce)

Swirl a fresh blueberry puree into the filling and over the finished cheesecake for a double shot of delicious berry flavor. Combine graham cracker and vanilla wafer crumbs for a great-tasting crust.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.

Step 3

To prepare filling, combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup blueberry puree aside.

Step 4

Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Combine 1 cup sugar, 2 tablespoons cornstarch, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Pour batter over prepared crust. Pour 1 cup blueberry puree over batter; gently swirl with a knife. Bake at 325° for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven (do not turn oven off); place cheesecake on a wire rack.

Step 5

To prepare topping, combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325° for 10 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove sides of springform pan.

Step 6

To prepare sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar, and water in a small saucepan. Cook over medium heat for 8 minutes or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat, and cool. Serve sauce with cheesecake.

Ratings & Reviews

martindredmond's Review

April 27, 2009
This is an outstanding recipe. Doesn't have the usual flavor/fat trade-off. It was creamy and delicious! Fairly easy to make and it disappeared in a couple of days. Substituted some leftover port I had for water in the sauce. I cooked in a water bath, though with the topping, in retrospect it wasn't necessary. Turned out quite well. Will make again.

TanyaMichelle's Review

June 27, 2010
Although it is a little time consuming, it is definitely worth it. I followed the recipe except I only 1/3 less fat cream cheese (no fat-free c.cheese) and it came out amazing. The recipe also fits to a 9 x 13" cake pan. I cut out little squares and put them on cupcake paper for easier serving.

hotpsoup's Review

June 28, 2009
This recipe is incredible. I make a lot of cheesecakes and this may now be one of my all-time favourites - it's now my man's favourite. It's not too dense like many recipes can be. I used fresh regular blueberries instead of wild, regular sour cream instead of light. The only recommendation would be that the initial blueberry filling did not yield enough to put aside the extra 1/2 cup for the final sauce, so I had to make more (made about 50% more than recipe called for). Also, as another reader suggested, I had to bake it for about 20 min. longer than suggested (prior to putting on sour cream topping). Make this - it's a sure hit!

kayleekos's Review

August 04, 2010
THIS WAS LITERALLY THE BEST CHEESECAKE I HAVE EVER EATEN, EVER!!!! It far surpasses any restaurant cheesecake (INCLUDING Cheesecake Factory) and it is PERFECTLY NOT TOO RICH. I would give this recipe 5 THOUSAND stars. It even turned my mother into a cheesecake lover! Thank you, thank you, thank you for letting me in on this wonderfully delicious bandwaggon of delight! p.s. The ONLY thing I would change is the amount of sugar used. It's enough to awaken my acne for months to come. But sooo worth it!

Whynot69's Review

December 20, 2008
This was my first time making a cheesecake and I found it not only incredibly easy, but also delicious! I did have to bake it for 20 minutes longer, but it came out perfect. I also used blueberry pie filling (pureed) and it was just as good!

cjbuddy's Review

March 16, 2010
This was the BEST cheesecake ever! I did use all 1/3 fat cream cheese and low fat sour cream and cut the sugar down in the blueberry sauce a little but OMG this was so good! You would have thought it was a Cheesecake Factory creation!

sedutta's Review

February 10, 2009
This was a great recipe! The only thing I changed was that I used neufchatel cheese for everything. The blueberry sauce was fantastic and the sour cream toppping was delicious. The only thing I had trouble with was the swirl pattern- I just need more practice with that (this is the first time I'd tried swirling).

artbypauline's Review

June 25, 2013
One of the very best cheesecakes I have ever made! It did not taste "reduced fat" in any way. The cheesecake was very moist and creamy, the blueberries provided a little tang, and the sour cream topping made it perfect. I did double the topping recipe for the dinner I took it to, as some people used a bit more topping than allotted! Any leftover blueberries are great on toast. My cheesecake was done right on time, so make sure to check so it doesn't over-cook.

DianaMD's Review

December 25, 2009
This recipe is one of my favorites and gets requested all the time. I use another cup of blueberries and a bit more cornstarch so that I can reduce the puree more and make it very flavorful.

Lauracupcake's Review

March 05, 2014
Very good! The topping was delicious! The best cheesecake I have ever made and eaten!