Classic Cheesecake with Blueberry Sauce

Here is a simple recipe for Classic Cheesecake.  The original recipe is from one of my go-to cookbooks named “The Basics and More Cookbook.”  I bought this cookbook while visiting family in Pennsylvania last year.  I’ve  found many great down-home recipes in it.  The cookbook was bought in a  little local Mennonite store called Weavers in Fivepointville, PA.  The blueberry sauce is one I’ve had for years, I use it on my Blueberry Cake.  If you love blueberries like I do, they are really great on cheesecake!

Happy Cheesecake Baking!





1 and 1/4 cup graham cracker crumbs

1/4 cup sugar

1 teaspoon cinnamon

1/4 cup butter, melted

32 ounces cream cheese (4 of the 8 ounce size)

1 cup sugar

2 teaspoons lemon juice

1 teaspoon vanilla

4 eggs (room temperature)




Spray a 9″ springform pan with nonstick cooking-spray.  Combine crumbs, sugar (1/4 cup), cinnamon and butter.  Press firmly into the bottom of the pan.

Beat cream cheese just until smooth.  Add sugar (1 cup); beat 30 strokes.  Scrape bowl and add lemon juice, vanilla and 1 egg.  Add remaining eggs one at time, beating until just blended. Scrape the bowl after each addition.  Pour over crust.

Bake at 300 F for 75 to 80 minutes; until firm except the very center.

Refrigerate at least 4 hours in pan.  Eat plain for with fruit filling.


Blueberry Sauce



2 cups fresh or frozen blueberries
1 cup sugar
3 Tablespoons cornstarch
1/4 cup water
Cook over medium heat until it thickens, cool completely. I always make the blueberry topping before I bake my cake or cheesecake. By the time I’m done with the cake and icing, the blueberry filling is cool enough to put on cake, unless you prefer it hot.
* If you do not want to make the topping, you can use a canned blueberry pie filling or your fruit topping of choice.



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