Description
A creamy, airy take on classic cheesecake, this St. Louis–Style Cheesecake is topped with a glossy blueberry compote and built on a buttery graham cracker crust. It’s the perfect balance of rich, tangy, and sweet.
Ingredients
Scale
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter (melted)
- 1 ½ cups fresh blueberries
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- ¼ cup water
Instructions
- Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter. Press into the bottom of the pan to form a crust.
- In a large bowl, beat cream cheese until smooth. Add sugar, flour, and vanilla, then blend gently. Add eggs one at a time, mixing until just incorporated. Fold in sour cream last.
- Pour the mixture over the crust and smooth the top. Tap the pan gently to release air bubbles.
- Bake for 55 to 65 minutes, until the edges are set and the center jiggles slightly. Turn off the oven and let it cool inside with the door ajar for 1 hour.
- Chill the cheesecake for at least 4 hours, preferably overnight.
- For the topping, simmer blueberries, lemon juice, sugar, and cornstarch with water until thickened. Let cool.
- Spoon the blueberry topping over the cheesecake before serving.
Notes
- Make sure all ingredients are at room temperature before mixing.
- Do not overmix to avoid cracks and excess air.
- Let the cheesecake chill fully before slicing for best texture.
- You can substitute blueberries with raspberries, cherries, or blackberries.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg