Chicago-Style Cheesecake with Blueberry Compote

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic New York-style cheesecake with a graham cracker crust, baked to perfection and topped with a sweet-tart blueberry compote, reflecting Chicago citation elegance. This American-inspired recipe, ready in about 95 minutes, layers Graham crackers, Butter, Cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 65 min Serves 10 American cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 325°F (163°C). Mix 1 1/2 cups crushed graham crackers with 6 tbsp melted butter until combined, then press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside.
  2. Step 2: In a large bowl, beat 24 oz softened cream cheese and 1 cup sugar until smooth. Add 1 tsp vanilla extract and mix well.
  3. Step 3: Add 3 large eggs one at a time, beating well after each addition. Mix in 1/2 cup sour cream and 1 tbsp lemon juice until smooth.
  4. Step 4: Pour the filling over the crust and smooth the top. Bake for 55-65 minutes until the edges are set but the center still jiggles slightly.
  5. Step 5: Cool completely at room temperature, then refrigerate for at least 4 hours. Top with 1 cup fresh blueberries before serving.

Related recipes