Blueberry Swirl Cheesecake.

Ultra creamy homemade cheesecake swirled with sweet blueberry sauce. All on top of my favorite buttery graham cracker crust.

Ultra creamy homemade cheesecake swirled with a sweet blueberry swirl. All on top of my favorite buttery graham cracker crust!

Hello, gorgeous.

If I had to choose a dessert to enjoy for the rest of my life (and there would be no savory food allowed at all in this dream), I would absolutely choose cheesecake. Or apple pie. With a never-ending supply of peanut butter on the side. But definitely cheesecake, too.

This is why I have a dessert blog.

Ultra creamy Blueberry Swirl Cheesecake on a buttery, thick graham cracker crust. Guests will be begging for seconds! @sallybakeblog

This show-stopping blueberry swirl cheesecake needs to come with a warning label. Really, it does. Cheesecake so creamy, a graham cracker crust so buttery, and blueberry swirls sooo swirly. You will not be able to stop at one sliver. Dangerous, I tell ya!

The best (most dangerous?) part: you can easily use frozen blueberries in this cheesecake recipe– making this a fruity dessert you can enjoy year round.

Don’t be intimidated by cheesecake. That sounds hilarious when you say it out loud, but seriously! I know making a cheesecake sounds tricky, but it really is not. As long as you read through the directions ahead of time – you can handle it.

Blueberry Swirl Cheesecake

I know what you’re thinking – why is my springform pan wrapped in aluminum foil?! Make sure you read my post about how to avoid cheesecake cracks

This blueberry swirl cheesecake sits on my favorite graham cracker crust. It’s buttery, soft, and crunchy at the same time. Plus, it’s extra thick and the perfect compliment to the tangy cheesecake. Don’t forget to pre-bake the crust as the recipe instructs below – otherwise your crust will be crumbly and not really stick together.

The cheesecake filling is my favorite base for cheesecake – the same recipe I use to make my Cookies ‘n Cream Cheesecake on page 74 in my cookbook. Have you tried it yet? If so, then you know why it’s my go-to. Creamy, thick, and melt-in-your-mouth fantastic.

Cream cheese, sugar, vanilla, eggs, and sour cream. Full fat everything for the best taste and texture – my cheesecake is definitely not diet food. For lighter cheesecake options try this or this.

Ultra creamy Blueberry Swirl Cheesecake on a buttery, thick graham cracker crust. Guests will be begging for seconds! @sallybakeblog

Make sure you plan ahead because this cheesecake has a few stages. First, it takes awhile to bake through. Second, it must sit in the oven after baking as the oven cools down – this is another trick to avoid cheesecake cracks. Then, once the cheesecake is room temperature, you must chill it. Because of all these steps, this is a great recipe to begin the night before; that’s exactly what I did before I brought it to a family dinner.

I used leftover blueberry sauce from the swirl to spoon on top of the cheesecake. I could drink this sweet blueberry sauce with a straw. Maybe throw some whipped cream on top of the slices too. Why not?!

Ultra creamy homemade cheesecake swirled with a sweet blueberry swirl. All on top of my favorite buttery graham cracker crust!

Get your cream cheese (and stretchy pants…) ready ’cause this is one indulgent dessert you have to try. You are welcome.

Blueberry Swirl Cheesecake

Yield: serves 12

Prep Time: 45 minutes

Total Time: 2 hours, 45 minutes plus overnight chilling

Print Recipe

Ultra creamy homemade cheesecake swirled with sweet blueberry sauce. All on top of my favorite buttery graham cracker crust. Your guests will beg for seconds!


Blueberry Sauce

  • 2 teaspoons (6g) cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 Tablespoon (15ml) warm water
  • 2 cups (380g) fresh or frozen blueberries1
  • 2 Tablespoons (25g) granulated sugar


  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 6 Tablespoons (87g) unsalted butter, melted
  • 1/3 cup (67g) granulated sugar


  • 24 ounces (675g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream (or yogurt), at room temperature
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature


  1. Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
  2. Make the blueberry sauce first: Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine mesh strainer into a small bowl (to separate the cooked berries and the juice). Keep separated and set both (the cooked berries and the juice) aside.
  3. Make the graham cracker crust: Click here for some handy graham cracker crust tips before you get started. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photos above. Bake the crust for 7 minutes. Allow to slightly cool as you prepare the filling.
  4. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.
  5. Pour the filling into the cooled crust. Drop spoonfuls of the smooth blueberry sauce onto the batter. Using a knife, gently swirl as shown in the photo above. If you have leftover blueberry sauce (you will), mix it with the cooked blueberries you set aside. Save for topping the baked cheesecake.
  6. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
  7. Click here to read more about my cheesecake water bath.
  8. Bake for 50-60 minutes or until the center is almost set.2 Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled. Top with remaining chunky blueberry sauce, if desired. Cover leftover cheesecake and store in the refrigerator for up to 4 days.
  9. Make ahead tip: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.

Additional Notes:

  1. If using frozen blueberries, do not thaw.
  2. Avoid overbaking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Give my Raspberry Cheesecake Brownies a try next!

Raspberry Cheesecake Brownies by

Or my Lemon Blueberry Cheesecake Bars. =)

Creamy Lemon Blueberry Cheesecake Bars. So simple to make!

See more cheesecake recipes.

The BEST Blueberry Cheesecake




166 Responses to “Blueberry Swirl Cheesecake.”

  1. #
    Alex Bareposted June 26, 2014 at 3:02 pm

    Hi Sally….
    The game was okay. Both teams are in the next round…! All we wanted…
    The cake is soooooo awesome. I have to sagy it is the best cheesecake I had in quite a while. Thank you again for sharing all yours ideas.
    If you are in the Hamburg area in Germany let me know. I take you to my favorite cafes and bake something for you…!!! 😉


  2. #
    Diana McLeanposted June 26, 2014 at 9:28 pm

    Made this cheesecake last night -followed all the directions and it still cracked after I losened the pan tonight but that’s ok -it was stil delicious . I will have to practice making the swirls -yours are perfect ! My daughter was over for dinner and I got your cookbook out -she ohhhed and ahhed so loud! She’s going to mske the cake batter cookies that I am now famous for -but I always give you credit :-)


  3. #
    Sharlynn Ngposted June 27, 2014 at 12:47 am

    Omg, this looks amazing, need to bake it soon! Along with cinnamon rolls!


  4. #
    Julie @ This Gal Cooksposted June 29, 2014 at 8:26 pm

    This is one beautiful cheesecake, Sally! I usually only make full size cheesecakes around the holidays so I can share them with family. And the cheesecake I make is pumpkin. I might have to change that up this year and try this one. Looks so good and I know my family will love it. Pinned. Have a great week, Sally!


    • Sallyreplied on June 30th, 2014 at 12:43 pm

      I love pumpkin cheesecake Julie – I have to make it this fall! Hope you have a great week too!


  5. #
    Lisa S.posted July 1, 2014 at 5:56 pm

    Thanks so much for the recipe and tips! It turned out perfectly! My first ‘no crack’ cheesecake. ; )

    Can’t wait to try more of your recipes, Sally.


    • Sallyreplied on July 1st, 2014 at 6:26 pm

      Congrats Lisa! I’m so happy my recipe and tips were helpful for ya.


  6. #
    Janineposted July 2, 2014 at 3:33 pm

    This looks delicious. I would like to make it for my friend’s bridal shower. Would it freeze ok?


    • Sallyreplied on July 2nd, 2014 at 3:35 pm

      Definitely! I’d say up to 1 month, covered tightly. Thaw overnight in the refrigerator.


  7. #
    Amy @ Amy's Healthy Bakingposted July 5, 2014 at 4:58 pm

    Oh Sally, those gorgeous purple-y swirls on top just melted my heart! (Purple is my favorite color. 😉 ) I bet everyone at your family gathering was really tempted to skip the dinner and just dive straight into the dessert. I know that’s what I would’ve done — your desserts always look so perfect and divine!


  8. #
    Patposted July 8, 2014 at 11:36 am

    Hi Sally,

    Thank you so much for your recipe. Me and my little one love it. But I have a questions ;

    – how can I keep the crust crispy ? as I think it absorbs the moist from the cheese. Or this is normal.

    – I also found melted butter on the edge of the pan. Do I did something wrong ?

    Thank you again.


    • Sallyreplied on July 9th, 2014 at 7:28 am

      Hi Pat! You can try to reduce the butter in the crust. Maybe go for 4 Tablespoons next time.


  9. #
    Karaposted July 21, 2014 at 11:36 pm

    I just made this cheesecake today, and it was FANTASTIC!! I read all of your instructions and tips ahead of time, and it really paid off! It came out perfectly! Thanks again for all of your detailed instructions. They are the reason I’m 3 for 3 with your recipes (and counting)! :)


    • Sallyreplied on July 22nd, 2014 at 2:38 pm

      Thanks Kara! And that’s my #1 tip for baking – read the directions in full before beginning!


  10. #
    Micheleposted July 30, 2014 at 9:04 pm

    This was the best cheesecake I’ve ever made!! Thank you so much for sharing the recipe! This will definitely be my go to cheesecake recipe from now on!


  11. #
    Rosieposted September 1, 2014 at 5:30 pm

    Absolutely beautiful recipe Sally! My family couldn’t get over how light and flavoursome the filling was, with a lovely buttery biscuit base, and that SAUCE! They all wanted more blueberry sauce, so I will double the amount next time (even though honestly the recipe yields more than enough – we must just be sauce fiends).
    Such wonderful and clear instructions as well, thank you so much for all your recipes, they never fail to wow.
    I blogged your recipe with a link to here, hope that’s ok :) Rosie


  12. #
    Marlaposted September 4, 2014 at 3:59 pm

    My brother asked for a blueberry cheesecake for his birthday and I came across this recipe. It was so easy to make and was so so good! Everyone loved it. Will definitely be making this one again!


  13. #
    Katherineposted September 20, 2014 at 7:33 pm

    Can the sauce be made with different fruit, such as strawberries?


    • Sallyreplied on September 22nd, 2014 at 7:11 pm



  14. #
    Katieposted October 11, 2014 at 1:46 pm

    Hi, I just made this and is in the oven now, but is just realized I used 4-8 oz. packages of cream cheese instead of 3. Will my cheesecake be ruined?


    • Sallyreplied on October 12th, 2014 at 6:39 pm

      Hi Katie, your bake time may be slightly longer. And the cake may have an extra thick texture because of the extra cream cheese.


  15. #
    Eleanorposted November 10, 2014 at 3:14 am

    Hi Sally, I have not seen any Graham crackers here in Geneva, is there any alternative that i can use for the cheesecake? Please inform. I would really appreciate hearing from you very soon. Thank you very much. Have a great day!


    • Nadiareplied on December 19th, 2014 at 11:06 am

      You can use digestive biscuits (Vollkornkeks).


  16. #
    Tabithaposted November 12, 2014 at 6:11 pm

    I was wondering with a blueberry or raspberry cheesecake that including the swirl part of it that can you add the fruit mixture to the cheesecake mixture so it’s got a fruit taste through the whole cheesecake


  17. #
    Tina @ Tina's Chic Cornerposted November 22, 2014 at 9:48 am

    Sally, this is the best cheesecake in the world! I made it with Nutella and I’m simply in love. :)

    This will forever be my go-to recipe now. Thanks so much for sharing!

    I blogged about it yesterday:

    I’ve made many of your recipes and they never disappoint!! Have a great weekend. :)


  18. #
    Angelaposted November 22, 2014 at 11:55 am

    i didn’t see what size pan to use… 9 inch springform pan?


  19. #
    Nancyposted December 3, 2014 at 10:56 pm

    This cheesecake is the best thing I’ve ever put in my mouth. Cheesecake had always been my favorite dessert but I was always so intimidated to make my own because recipes make it seem so daunting. Your recipes are always a success for me, so I thought I would make your cheesecake. Best. Decision. Ever. And that’s saying a lot considering I’m always making your chewy chocolate chip cookies and cake batter chocolate chip cookies and everyone knows how wonderful those recipes are. Thank you for making a cheesecake recipe that’s easy to follow AND delicious! Since I love your recipes, I wanted to ask you a question: do you have any advice for Oreo cheesecakes???


    • Sallyreplied on December 4th, 2014 at 3:40 pm

      Hi Nancy! I’m so glad you love my recipes so much. And this cheesecake especially. I love it too. I do have a recipe for Oreo Cheesecake, it is in my cookbook if you have a copy. It’s pretty similar to this one. It has chopped Oreos inside the batter.


      • Nancyreplied on December 5th, 2014 at 3:38 pm

        Thanks Sally! I know my sister bought me your book for Christmas… But I don’t think I can wait that long! It never hurts to have 2 copies, right?

  20. #
    Alixposted December 29, 2014 at 1:49 pm

    This cheesecake is in the oven right now! I live in France so I had to mix up your recipe with my usual plain cheesecake recipe for ingredients (we don’t have sour cream here and the cream cheese tastes a little different). But so far the blueberry sauce is amazing 😉


  21. #
    Bettyposted January 20, 2015 at 2:05 pm

    This is my first time making a cheese cake, I was a little nervous to say the least. I have to admit it wasn’t that hard. Followed the instructions. It’s in the refrigerator as we speak. I am a little worried because the top is a little darker than that in the picture. The blue berries are fantastic. Can’t wait to try it.


    • Bettyreplied on January 21st, 2015 at 6:41 am

      *update* absolutely the best cheesecake!! Even my daughter liked it. Thank you for the recipe.


  22. #
    Annaposted February 7, 2015 at 4:42 am

    hey sally!
    Your Recipes are great. Love this cheesecake- it turns out perfectly.
    Just the crust gets Kind of wet and is not crispy!
    Can you help me?
    Greetings from Europe :)


    • Sallyreplied on February 7th, 2015 at 9:25 am

      Try pre-baking it for a few more minutes Anna. This should help– you can also reduce the butter in the crust by 1 Tablespoon. So, 5 Tablespoons total.


  23. #
    Josephposted February 24, 2015 at 8:02 pm

    Hi Sally I love your recipes so much!:)
    Ive never done a cheesecake before so I’m crossing my fingers on this one, but it looks amazing. I wanted to substitute either strawberries or raspberries instead of the blueberries. Should I still be using two cups of those like I would with the blueberries or should it be different? thanks:)


    • Sallyreplied on February 25th, 2015 at 8:58 am

      2 cups for either berry works. Enjoy!


  24. #
    amaliaposted March 21, 2015 at 3:00 pm

    Hello Sally,

    I find your recipes amazing, but is so difficult for me with the american sistem of measuring. Can you please , put also in grams for the ones that lives in Europe?

    thank you


    • Sallyreplied on March 22nd, 2015 at 10:30 am

      Hi Amalia! I include gram measurements for several of my recipes. Let me work on updating this one. Thank you!


  25. #
    Elizaposted March 26, 2015 at 8:33 pm

    Thanks so much Sally for sharing this cheesecake recipe.
    I loveeeeeee it!! im addicted to it since the first bite I had.
    It was beautiful… very smooth and just nice balance.
    I normally use lemon juice to make bake cheesecake but using sour cream is definitely a must now!

    I made this yesterday for one of my bosses’ birthday and it turned out soooo good, everyone in the office loved it.

    Here is the txt from my boss:

    “OMG, those cheesecake was bloody divine Honey!! thank you so much, love ya xx”

    So BIG THANKS to you! I’m glad I found you in google just by typing “blueberry cheesecake recipe”. Now it’s time for me to try your other recipe :)

    -Sydney Australia-


  26. #
    Luanaposted April 18, 2015 at 5:29 pm

    Hi! I came across your divine looking recipe and gave it a try today! I have only ever cooked one other cheesecake in my life (oreo) which was lovely. Today I baked this blueberry one exactly as you mentioned, leaving nothing out. Mine browned more than yours did, so I’m wondering how to prevent that next time? It’s not burnt or anything, it just doesn’t have that nice crisp white like yours does, which tends to make the blueberry swirls a bit dull.

    Thanks for any tips!



    • Sallyreplied on April 19th, 2015 at 8:37 pm

      I suggest lowering the rack of your oven (if you did not already do so) and baking the cake on a lower rack. Also, loosely cover the cake with aluminum foil during the last 30 minutes or so of bake time.


  27. #
    Alexisposted April 21, 2015 at 2:56 pm

    Hello I accidentaly brought cottage cheese instead of sour cream. Can I use it in place of the sour cream? And do I need to have a large roasting pan to bake the cheesecake in?


  28. #
    Andrea Kimposted May 9, 2015 at 8:21 am

    Hi! I’m making this Blueberry cheesecake for my mom. And I bought plain yogurt instead of sour cream. Is it okay to use it as a substitute? :) And also i’m not using fresh blueberries. Instead, i use blueberry fillings that is in can. Is it okay to use it?


    • Sallyreplied on May 9th, 2015 at 10:59 am

      Plain yogurt is OK. I’ve never used pre-made blueberry filling here, but I assume it should be fine.


  29. #
    Gayatriposted May 18, 2015 at 9:13 am

    Hi Sally! Just wondering, could I fold some blueberries into the batter itself or would they sink to the bottom?


    • Sallyreplied on May 18th, 2015 at 10:04 am

      I don’t anticipate them sinking. Feel free to add them.


      • Gayatrireplied on May 18th, 2015 at 10:15 am

        Great! I was actually also curious about your lemon blueberry bars, so I’ve tried those out as a round cheesecake, in the oven right now :) Thanks for these incredible recipes, Sally!

  30. #
    CNewmanposted May 19, 2015 at 9:43 pm

    Do you think the recipe would still come out ok if I used Tofutti non-dairy (soy based) cream cheese and sour cream? I generally leave dairy out of all my baked goods…


  31. #
    Andreaposted May 20, 2015 at 10:29 pm

    Just wanted to let you know I made this today and OH MAN, it was so good! I may have to try one of your cheesecake bar recipes for Memorial Day festivities. Another great recipe, as expected :) Thanks!


  32. #
    Joleneposted May 29, 2015 at 10:29 am

    Het, whats the temperaturen for the oven? You didn’t mention it in your post. Thanks.


  33. #
    Taranaposted June 5, 2015 at 5:58 am

    Hi Sally, I’ve baked this cheesecake twice and it’s absolutely yum. I’m not a cheesecake fan and even I loved this! I face one issue baking time comes down to 35 mins otherwise it starts Browning and burning the top. Is such. Large time difference normal? Thanks


    • Sallyreplied on June 5th, 2015 at 6:52 am

      Is the cheesecake baked through after only 35 minutes? I suggest (1) picking up an oven thermometer because your oven temperature may be off (2) slightly lowering your oven temperature and (3) loosely covering the top of the baking cheesecake with aluminum foil to avoid browning on top. I hope these help!


  34. #
    Janineposted June 5, 2015 at 9:46 pm

    Hi Sally,
    Just wanted to say thank you! I made your blueberry layer cake last year for my daughters’ birthdays and it was delicious! This year they requested this blueberry cheesecake. I was a little intimidated to make a cheesecake from scratch, but it was pleasantly surprised by how great it came out. It just as yummy as it was pretty! Everyone in the family LOVED it!! It’s probably the best dessert I’ve ever made. Your recipes never fail and your detailed instructions give me the confidence to be a more adventurous baker. :)
    Thanks again!


    • Sallyreplied on June 8th, 2015 at 10:22 am

      So glad to hear that, Janine! Thank you for reporting back!


  35. #
    Juliaposted June 6, 2015 at 7:54 pm

    Hey Sally! So I baked my cheese cake for 65 minutes but it was still very gushy all over. It has only cooled for a short amount of time, but is that normal? Will it harden? I think I may have used too much tinfoil or water?


    • Sallyreplied on June 8th, 2015 at 10:03 am

      Hi Julia! I wouldn’t remove it from the oven until you are confident it is done. It will still have a small wobbly spot in the center of the cheesecake when it is done. All ovens are different and your cheesecake could take a little longer.


  36. #
    Robin DeRemerposted June 7, 2015 at 5:09 pm

    Absolutely delicious and easy to make. I added 3 tbls lime juice and 1 tbls flour to this recipe to make it a Key Lime cheesecake and it was marvelous. I’ll use this recipe as the base for any other versions of cheesecake I choose to make.


    • Sallyreplied on June 8th, 2015 at 9:45 am

      Sounds delicious!


  37. #
    Starryposted June 15, 2015 at 11:47 pm

    Hi Sally!!! I just made this and it came out perfectly!!!! I am so happy! Thank you for sharing it with us! Best cheesecake I’ve had so far!! And I made it! Thanks again, Sally! Can I use this recipe with dulce de leche instead of blueberries? I hope you can answer! :)


    • Sallyreplied on June 16th, 2015 at 7:58 am

      SO happy you gave it a try and loved it so much! Dulce de leche would be an incredible flavor in this cake.


  38. #
    nadhiraposted June 18, 2015 at 12:17 am

    Hi Sally!
    i was wandering is it okay if i replace the graham crakers with another type of crakers? and which type of crakers (or biscuit, perhaps) you think can replace the graham crakers and still have the crispy taste.

    Thank you:)


  39. #
    Micaelaposted June 21, 2015 at 5:39 pm

    This is my first time making one of your recipes. It turned out perfect-no cracks. First time doing that. I used Truvia as we don’t use “regular” sugar in this house. Still turned out very good. I also did strawberries and blueberries in the sauce since we couldn’t decide which fruit to use. It was what my fiancé wanted for Father’s Day and it turned out amazing. 


  40. #
    Irmaposted July 2, 2015 at 7:41 am

    Hi Sally,

    seems a very nice recipe. I also LOVE your carrot cake. That is why I decided to try more of your recipes. At the moment the cheesecake is in the oven. My boyfriend was amazed by the patterns obtained on top by using knife. However, later I realized that I might have put too much blueberry sauce. It would be good to update the recipe by saying how much sauce on top would be good. I hope it’s not problematic that I put all of it (I still have the coarser mixture on the side that I can put on top). In any case, it will be a blueberry explosion. 😀



  41. #
    Kellyposted July 3, 2015 at 8:39 pm

    Hi Sally! 
    I tried this recipe and everyone loved the cheesecake! It was rich and creamy and delicious!  I made a strawberry cheesecake and a blueberry one and they both tasted great. For the strawberry topping I used quartered strawberries and I ended up making two batches of strawberry topping since it didn’t make as much topping sauce as the blueberry one. I had a little trouble with my water bath leaking into my blueberry cheesecake even after I foiled it but I guess next time I just need to foil it better since my strawberry cheesecake turned out fine.  To try to fix my soggy blueberry cheesecake base so I just put the entire cheesecake back in the oven and baked it at the same temperature for maybe 10-15 minutes more without the water bath and the cheesecake still turned out fine. The crust was a little moist still but nothing really noticeable. And overall I only had two tiny cracks in the blueberry cheesecake from the first attempt at baking it but they were no big deal. This was my first time making cheesecake and I’m overall really happy with how it all turned out. Thanks for the recipe and I can’t wait to try more of them!



  42. #
    Angelposted July 4, 2015 at 3:00 am

    First time trying to make it wish me luck! :)


  43. #
    Jessicaposted July 8, 2015 at 6:13 pm

    Hi! I’m making your cheesecake but I don’t have anything big enough to make a water bath out of :(. I tried to get creative, but I just literally have nothing that will work, and I don’t know my neighbors well enough to ask. Is it okay to do it without a water bath? Or what would the time/temperature changes be?


    • Sallyreplied on July 9th, 2015 at 7:22 am

      I suggest using a waterbacth so there aren’t any cracks in the finished cheesecake. That’s mostly just for looks! So, you can prepare the cheesecake without it.


  44. #
    Cassieposted July 14, 2015 at 12:08 pm

    So so so so so so so delicious!!!!!!! Thank you for the recipe, I will be making this again and again :)


  45. #
    Annposted July 19, 2015 at 7:01 pm

    Will this same recipe work for a 10″ springform pan??


    • Sallyreplied on July 20th, 2015 at 8:20 am

      Yes– the cheesecake will be a little thinner and take a little less time to bake.


  46. #
    Nicoleposted August 10, 2015 at 6:23 pm

    This was the best cheesecake I’ve ever made!
    Does it freeze well?


    • Sallyreplied on August 11th, 2015 at 7:01 am

      Absolutely! See step #9.


  47. #
    myra reizerposted August 12, 2015 at 1:24 pm

    I have never done so many dishes ): Way too much sugar..made it twice – with less ingriedients & still turnd out..actually way better! Will not use this site again..too labour-intensive!! Wheee off to work!


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