Description
This recipe describes how to make a show-stopping blueberry ripple top cheesecake without a water bath, ensuring a rich, velvety filling, bright tangy blueberries, and a crisp, buttery crust. It’s designed for an impressive yet simple dessert that bakes reliably without cracks.
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons granulated sugar (for crust)
- 32 ounces full-fat cream cheese, softened
- 1 cup granulated sugar (for filling)
- 4 large eggs, room temperature
- 0.5 cup sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 2 cups fresh or frozen blueberries
- 0.25 cup granulated sugar (for ripple top)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Prep Pan and Crust: Lightly grease a 9-inch springform pan. Combine 1.5 cups graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons sugar in a medium bowl until evenly moistened. Press firmly into the bottom of the pan. Bake at 350(degree)F (175(degree)C) for 8-10 minutes until lightly golden. Let cool completely.
- Make Blueberry Ripple Sauce: Combine 2 cups blueberries, 0.25 cup sugar, and 1 tablespoon lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until berries break down (3-5 minutes). Mix 1 tablespoon cornstarch with 2 tablespoons cold water to form a smooth slurry, then stir into the simmering berries. Cook, stirring, until sauce thickens to a jam-like consistency (2-3 minutes). Let cool completely.
- Prepare Creamy Filling: In a large bowl, beat 32 ounces softened full-fat cream cheese and 1 cup granulated sugar until smooth, light, and creamy, scraping down sides often. Beat in 0.5 cup sour cream and 1 teaspoon vanilla extract until just combined. Add 4 large eggs one at a time, mixing on low speed just until combined after each; do not overmix.
- Assemble and Swirl: Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top. Dollop spoonfuls of the completely cooled blueberry sauce over the top, leaving some gaps. Use a butter knife or skewer to gently swirl the blueberry sauce into the filling.
- Bake Cheesecake and Chill: Place the springform pan on a sturdy baking sheet. Bake at 325(degree)F (160(degree)C) for 60-75 minutes. Edges should be set, center still jiggles slightly. Turn off the oven, crack the door open (2-3 inches), and let cool slowly in the oven for 1 hour. Remove from oven and cool completely on a wire rack. Once fully cool, refrigerate for at least 4 hours, or preferably overnight, to set completely.
Notes
To prevent cracks, do not overmix the filling after adding eggs and ensure slow cooling in the oven. For a gluten-free option, use gluten-free graham crackers. Other berries can be substituted for the ripple top.
- Prep Time: 45 minutes
- Cook Time: 93 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 calories
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 100 mg