Darla's Blueberry Cheesecake

  • Yield: 12 servings

"Every year, the whole family gets together for Easter, Thanksgiving, and Christmas. And everybody always looks for Darla's Cheesecake."


20 honey-flavored graham crackers, crushed
1/2cup (1 stick) butter, softened
1 1/2teaspoons sugar
3 (8-ounce) packages cream cheese, softened
1cup sugar
2tablespoons all-purpose flour
1/4teaspoon salt
1teaspoon vanilla extract
1cup sour cream
4 eggs, separated
1/2cup sugar
1tablespoon cornstarch
1/8teaspoon salt
1cup fresh or frozen and thawed blueberries


  1. Preheat the oven to 300F.
  2. To prepare the crust, combine the crushed graham crackers, butter, and sugar in a small bowl; mix well. Press in the bottom of a 9-inch springform pan. Bake 10 minutes. Cool in the pan on a wire rack.
  3. To prepare the filling, increase the oven temperature to 350 F. Place the cream cheese in a large bowl and beat with a mixer at high speed until smooth. Add the sugar, flour, salt, and vanilla. Beat until well blended. Add the egg yolks, 1 at a time, mixing after each addition. Add the sour cream and beat until well blended.
  4. Place the egg whites in a medium bowl. Using clean beaters, beat at high speed until stiff. Fold into the cream cheese mixture and pour the batter into the cooled crust.
  5. Bake 40 minutes, or until set. Leave in the oven. Turn off the heat and open oven door for 10 minutes. Remove from the oven and cool on a wire rack until room temperature. Cover with plastic wrap and refrigerate overnight.
  6. To prepare the topping, combine the sugar, cornstarch, and salt with 1/2 cup water in a medium saucepan. Stir until the cornstarch is dissolved. Add the berries and bring to a boil. Boil for 1 full minute, stirring occasionally. Cool, cover with plastic wrap, and refrigerate overnight. At serving time, top the cheesecake with the blueberry mixture.

Recipe by Darla Gregory, Port Henry, N.Y.