Introduction
There’s a particular hush that falls over the kitchen when a cheesecake comes out of the oven—the warm, tangy aroma of cream cheese and vanilla that makes conversation slow and eyes soften. This St. Louis–Style Cheesecake with Blueberries is silk and weight in equal measure: a dense, velvety interior that yields to the spoon like a gently set custard, a buttery graham crust for contrast, and a bright, glossy blueberry topping that snaps awake with lemon. Each bite offers a creamy mouthfeel, just enough sweetness, and the lively pop of fresh berries.
This cheesecake is perfect for celebrations (birthdays, holidays), weekend brunches that deserve something a little special, or cozy nights when you want dessert that feels like a warm hug. It also dresses up effortlessly for a picnic or potluck if you chill it properly first. If you love the idea of a fruit-forward dessert that balances opulence and freshness, this is the recipe to try. If you enjoy baking with berries more broadly, you may also like this take on blueberry pastries like the classic blueberry croissants for a lighter morning counterpart.
At a Glance
- Prep Time: 25 minutes (plus chilling)
- Cook Time: 55–65 minutes
- Total Time: About 5–6 hours (including 4+ hours chilling; overnight recommended)
- Servings: 12 slices
- Difficulty Level: Intermediate (basic baking skills; attention to mixing and temperature helps)
Nutrition Highlights
Estimated nutrition per serving (1 of 12 slices). These are estimates calculated using the USDA FoodData Central and rounded for clarity; use them as a guideline rather than exact medical data.
- Calories: ~445 kcal
- Protein: ~6.5 g
- Carbohydrates: ~31–33 g
- Sugars: ~19 g
- Fiber: ~1 g
- Fat: ~33 g
- Saturated fat: ~19 g
- Sodium: ~200–300 mg (depends on salted vs. unsalted butter and cream cheese brand)
Notes: Values above are approximate and based on full-fat cream cheese and sour cream. For lower calories or fat, choose reduced-fat dairy options and reduce the sugar in the topping; consult reliable sources like the USDA FoodData Central for ingredient-specific values and the Mayo Clinic for dietary guidance.
Why You’ll Love It
- Flavor contrast: The dense, tang-forward cheesecake filling is perfectly balanced by a bright blueberry topping—zesty lemon and berry sweetness cut through the richness.
- Texture magic: St. Louis–style is meant to be creamy yet substantial—less airy than New York style, more like a sumptuous custard with a satisfying mouthfeel.
- Crowd-pleaser: This is a dessert that looks elegant on a table but is straightforward to prepare, making it ideal for dinner parties and holidays.
- Versatility: Serve it plain for a refined finish, or add the blueberry topping for a seasonal flourish. It also adapts well to substitutions if you want to lighten it up or make it gluten-free.
How to Make St. Louis–Style Cheesecake with Blueberries
Ingredients
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 ½ cups graham cracker crumbs (about 150 g)
- 6 tbsp (85 g) unsalted butter, melted
- 1 ½ cups (225 g) fresh blueberries (plus extra for garnish if desired)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- ¼ cup (60 ml) water
- Optional: 2 tbsp granulated sugar (for blueberry topping; adjust to taste)
Optional ingredients and substitutions
- For a lighter version: use reduced-fat cream cheese and lower-fat sour cream (note: texture and richness will change).
- Gluten-free crust: substitute gluten-free graham crumbs or almond flour (adjust butter to achieve proper crust texture).
- Vegan option: see the Creative Twists section below for a vegan approach.
Step-by-step directions
- Preheat the oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper; lightly grease the sides.
- Make the crust: Combine graham cracker crumbs with the melted butter in a bowl. Press firmly into the bottom of the prepared pan to form an even crust. Chill in the fridge while you make the filling.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth and lump-free (use medium speed). Scrape the bowl often so the texture is uniform.
- Add the sugar and flour to the cream cheese and blend gently until just incorporated. Mix in the vanilla.
- Add eggs one at a time, mixing on low speed and scraping between each addition—do not overmix. Stop mixing when eggs are incorporated and batter is smooth.
- Fold in the sour cream last, using a spatula to keep the batter airy and avoid overworking it.
- Pour the batter over the chilled crust, smoothing the top. Tap the pan gently on the counter to release any trapped air bubbles.
- Bake for 55 to 65 minutes. The edges should be set and slightly puffed; the center should still jiggle a bit when you gently shake the pan. Overbaking will dry the filling—aim for a slight wobble.
- Turn off the oven and crack the oven door open. Let the cheesecake cool inside for 1 hour—this gradual cooling reduces cracking.
- Chill the cheesecake in the refrigerator for at least 4 hours, but preferably overnight for best texture and flavor.
- Make the blueberry topping: In a small saucepan, combine the blueberries, lemon juice, the optional 2 tbsp sugar (adjust to taste), cornstarch, and ¼ cup water. Stir over medium heat until the mixture thickens and the berries begin to soften, about 3–5 minutes. Let cool to room temperature.
- Spoon the cooled blueberry topping over the chilled cheesecake just before serving. Garnish with a few fresh berries if desired.
Practical tips
- Avoid overmixing the batter once eggs are added—overbeating incorporates air and can cause cracks and a cakey texture.
- Room-temperature ingredients blend more smoothly—remove the cream cheese, eggs, and sour cream from the fridge 30–60 minutes before mixing.
- If the top cracks slightly, hide it with the blueberry topping or a dusting of powdered sugar.
- To test doneness, use the jiggle method: edges firm, center with a small jiggle.
Serving Suggestions
- Classic: Serve plain or with the blueberry topping spooned over each slice.
- Elegant plate: Add a dollop of lightly whipped cream and a mint sprig; dust lightly with powdered sugar.
- Breakfast-style: A small wedge with a cup of coffee or tea makes a decadent brunch option.
- Savory balance: For a brunch menu, serve alongside a savory dish such as baked eggs and tomatoes; try pairing ideas inspired by baked egg dishes like baked feta eggs with tomatoes and spinach.
- Mini versions: Use a muffin tin or mini springform pans to make individual cheesecakes for parties—reduce baking time and watch carefully.
Keeping it Fresh
- Room temperature: Not recommended to keep cheesecake at room temperature for more than 2 hours (per food safety guidelines).
- Refrigeration: Store covered in the refrigerator for up to 4–5 days. Keep the topping separate if you want to preserve the cheesecake texture longer.
- Freezer: Cheesecake freezes well. Wrap tightly in plastic wrap and foil, or store in an airtight container; freeze for up to 2 months. Thaw in the refrigerator overnight before serving. If the topping is frozen with the cake, thaw slowly in the fridge to prevent runny topping.
Insider Secrets
- Crust adhesion: Chill the crust before adding the filling so it sets and resists sogginess.
- Smooth filling: Beat the cream cheese until entirely smooth, scraping down sides frequently. Lumps in cream cheese will transfer into the baked cake.
- Water bath? This recipe doesn’t require a full water bath because the lower baking temperature and gradual cooling help prevent cracks; however, if your oven runs hot, consider a half water bath (pan of hot water on the rack below) to moderate heat and humidity.
- Doneness cues: The center should have a slight wobble; when it firms entirely, the texture will be firmer and less creamy.
- Serving temperature: Cheesecake tastes best chilled but not ice-cold—take it from fridge to table 10–20 minutes before serving for the best flavor release.
Creative Twists
-
Lemon-Blueberry Brightness
- Add 1 tbsp lemon zest to the batter and use a glaze made with extra lemon juice for a fresher lift.
-
Gluten-Free Almond Crust
- Replace graham cracker crumbs with finely ground almonds (150 g) mixed with 4 tbsp melted butter. Press and bake as instructed for a nutty crust.
-
Lighter Yogurt Swap
- Replace the sour cream with Greek yogurt (full-fat preferred for texture) for a tangy, slightly lighter filling. Reduce sugar by 2–3 tbsp if you prefer less sweetness.
-
Vegan Version
- Use vegan cream cheese (plant-based), silken tofu blended with a bit of lemon for creaminess, and a vegan butter alternative for the crust. Note: baking times and texture will vary—consider a no-bake vegan cheesecake set in the fridge.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes—bake and chill the cheesecake the day before serving; assemble the blueberry topping the morning you plan to serve for the freshest look.
Q: My cheesecake cracked—what happened?
A: Common causes are overmixing, overbaking, or an oven temperature that’s too high. Use the gentle mixing and gradual cooling steps in the method to reduce cracking. A cracked top can be hidden with the blueberry topping.
Q: How can I stop the center from sinking?
A: Avoid overmixing, especially after adding eggs. Bake at the recommended lower temperature (325°F/160°C). Also allow the cake to cool gradually in the oven with the door ajar before chilling.
Q: Is it possible to make this gluten-free?
A: Yes—swap the graham crumbs for certified gluten-free graham crackers or substitute almond flour. Keep in mind crumb size and moisture may change; press firmly and chill the crust before filling.
Q: Any tips for reheating slices?
A: Cheesecake is best served chilled. If you prefer it slightly warmer, let the slice sit at room temperature 10–20 minutes before serving. Reheating in a microwave is not recommended (texture will change).
Conclusion
If you’re looking for a show-stopping dessert that balances luxurious creaminess with bright, seasonal fruit, this St. Louis–Style Cheesecake with Blueberries delivers—try it for holidays, brunch, or any time you want a comforting, elegant finish. For a photographer’s and baker’s perspective on a similar classic, see the Food & Wine feature St. Louis–Style Cheesecake with Blueberries Recipe – Andrae Bopp. For more home-baker inspiration and an enthusiastic write-up of blueberry cheesecake variations, check out Cheesecake with Blueberries, a Big Winner – Cathy Thomas Cooks.
I can walk you through substitutions, help scale the recipe, or troubleshoot your first bake—share a photo or question and let’s bake it together.
Print
St. Louis–Style Cheesecake with Blueberries
- Total Time: 360 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A luxurious cheesecake featuring a dense, velvety interior complemented by a buttery graham crust and a bright blueberry topping.
Ingredients
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 ½ cups (about 150 g) graham cracker crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 1 ½ cups (225 g) fresh blueberries (plus extra for garnish if desired)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- ¼ cup (60 ml) water
- Optional: 2 tbsp granulated sugar (for blueberry topping; adjust to taste)
Instructions
- Preheat the oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper; lightly grease the sides.
- Make the crust: Combine graham cracker crumbs with melted butter in a bowl. Press firmly into the bottom of the prepared pan to form an even crust. Chill in the fridge while you make the filling.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth and lump-free. Scrape the bowl often to ensure uniform texture.
- Add the sugar and flour to the cream cheese and blend gently until just incorporated. Mix in the vanilla.
- Add eggs one at a time, mixing on low speed and scraping between each addition. Stop mixing when eggs are incorporated and batter is smooth.
- Fold in the sour cream last, using a spatula to keep the batter airy.
- Pour the batter over the chilled crust, smoothing the top, and tap the pan gently to release any trapped air.
- Bake for 55 to 65 minutes until the edges are set and the center jiggles slightly. Turn off the oven and crack the door open, letting it cool inside for 1 hour.
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
- For the blueberry topping: In a small saucepan, combine blueberries, lemon juice, the optional sugar, cornstarch, and water. Stir over medium heat until thickened, about 3–5 minutes. Let cool.
- Spoon the cooled blueberry topping over the chilled cheesecake just before serving.
Notes
Values above are approximate and based on full-fat cream cheese and sour cream. For lower calories or fat, consider reduced-fat options.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 445
- Sugar: 19g
- Sodium: 250mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6.5g
- Cholesterol: 150mg
