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Blueberry Cheesecake




1 1/2 cups of graham crackers, crushed
1/4 cup of granulated sugar
6 tbsp. of unsalted butter, melted


3 8oz blocks of cream cheese, room temperature
1 cup of granulated sugar
3 eggs
1 tsp. of vanilla extract

Blueberry Compote

3/4 cup water
2 1/2 cups blueberries, fresh
3 tbsp. granulated sugar
1 lemon zested
1/2 lemon juiced


Step 1

Preheat oven to 325°F.

Step 2

Blend graham crackers using a food precessor or blender until fine.

Step 3

Stir in granulated sugar in with graham cracker crumbs, then stir in melted butter. Mixture should be coarse, be sure to break up large pieces.

Step 4

Grease a 9” round dish. It can be a pie plate, cake pan, or springform. Form graham cracker mixture to pan.

Step 5

Using an electric mixer, beat cream cheese until creamy. Gradually add in sugar and beat until smooth. Add in eggs one at a time and then vanilla.

Step 6

Scrape the sides of the bowl and mix again before pouring the mixture over your graham cracker base.

Step 7

Bake at 350°F for 50 to 55 minutes, until lightly brown around the edges.

Step 8

While the cheesecake is baking, in a small saucepan add your water, blueberries, lemon zest, and lemon juice. Allow the mixture to simmer for 5 minute or until the blueberries begin to breakdown and the mixture thickens.

Step 9

Allow the compote to cool before spreading over the cheesecake.