Begin preparing the cheesecake one day before you plan to serve it.
Ingredients
Serves 10 to 12
For crust
For filling
For topping
Preparation
Make crust:
Step 1
Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
Make filling:
Step 2
Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.
Step 3
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
Make topping:
Step 4
Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.
Step 5
Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.
Leave a Review
Reviews (131)
Back to TopThis is a fantastic cheesecake recipe...and it makes a HUGE cake! I baked and served it the same day, unfortunately shorting the refrigeration time to a total of 5hrs. The center was still slightly warm but I was able to slice it without issue. Since we had a few key limes on hand, I added zest to both the cheesecake batter and the blueberry compote. Delicious!
mchoe
California
1/16/2021
First ever bake a cream cheese cake. It was fabulous, delicious, yummy, many compliments and ask for more. I will use the recipe again.
slneves
Church Hill, TN
6/14/2020
This is the BEST cheesecake ever!!!! I need to make it tomorrow as an Oreo cheesecake. Help!!!
Shandy510
Michigan
3/5/2020
Way too light and fluffy, more like a cross between a damp cake and a cheesecake. It had a good flavor but the texture is not what calls to mind "cheesecake" - and I've made a LOT of cheesecakes of all flavors just fine, both including some amount of eggs and/or flour and without. I thought the number of eggs seemed excessive and should have gone with my gut. Thankfully hungry students will eat it anyway, but in the future I'll use a recipe with 2-3 eggs, and cut the milk as that made the batter too wet. One tip - I didn't do it for this recipe as it was new to me, but for fruit cheesecakes I will often sub part of the sour cream and sugar for fruit yogurt. Raspberry yogurt cheesecake with raspberry puree on top is divine!
Anonymous
Palm Springs, CA
2/18/2020
I made this recipe last night for the first time. This cheesecake turned out perfect! The crust was fantastic and the cake itself had a great consistency.and flavor. I've made a number of cheesecakes in the past and this recipe definitely is worthy of adding to my permanent arsenal.
Hardriver72
Dayton, Ohio
1/14/2020
Best cheesecake ever!!! Easy to make ahead and all will be impressed!
Anonymous
New York, NY
11/28/2019
amzing and tasty
Anonymous
bosten ma
5/10/2019
This is super easy to make. You can add more flour if you want it to have a thicker consistency like most commercial cheesecakes. This one is super light and fluffy. An absolute crowd pleaser!!!
Tiramisu0512
Las Vegas, NV
3/25/2018
this is real good this is a truadition
yeah me too
your mom
12/13/2017
This is now my go-to cheesecake recipe, no matter the topping. It gets high praise from everyone who tastes it, and leftovers (in the rare event there are any) don't last long.
americaninitaly
Milan
10/24/2017
My husband said that is was just what he wanted for his birthday-yay! I followed the recipe to perfection-didn't change a thing! It was easy to make and three days later the whole thing is GONE!!!!
ksweddle
Beautiful Colorado
4/12/2017
I made this as written, except that I added some lemon zest and (since I live in Mexico) I used Mexican crema (which is just like creme fraiche). This cake was AMAZINGLY GOOD. The alternate way to make the blueberry topping , suggested by another reviewer, worked well. I used a lot more blueberries than suggested however (about 6 cups). Highly recommended.
msalex
Ajijic, Jalisco MX
3/29/2016
Rave reviews from picky people! Fabulous and very creamy!
ninakhaines
San diego
1/3/2016
delcilious! for those who have used frozen blueberries do you defrost before you use them?
mikala_moffatt
Virginia
1/2/2016
delclious! for those who have used frozen blueberries do you defrost before you use them?
bakerbunny
11/19/2013
