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Blueberry Cheesecake Recipe

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4.1 from 12 reviews

This luscious Blueberry Cheesecake features a buttery biscuit crust and a smooth, creamy cream cheese filling studded with fresh blueberries. Topped with a homemade syrupy blueberry sauce, it is baked to perfection with a delicate golden top and a slight jiggle, ensuring a rich yet light texture. Perfect for special occasions or a delightful dessert, this recipe balances tangy, sweet, and fruity flavors with a classic cheesecake creaminess.

Ingredients

Crust

  • 200g / 7 oz Arnott's Marie crackers or other plain biscuit (alternatively 28 Graham Cracker squares)
  • 120g / 8 tbsp unsalted butter, melted

Filling

  • 500g / 1 lb cream cheese, well softened
  • 2 tbsp plain/all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 cup sour cream (full fat, can substitute yogurt)
  • 1 1/2 cups caster sugar (superfine sugar)
  • Zest of 1 lemon (optional)
  • 3 eggs, at room temperature
  • 250g / 8 oz blueberries

Blueberry Sauce

  • 375g / 13 oz blueberries (divided: 125g for sauce simmering, remaining for stirring in later)
  • 2 tbsp lemon juice (or water)
  • 1/2 cup white sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp cornflour/cornstarch
  • 2 tbsp water

Instructions

  1. Preparation: Preheat the oven to 160°C/320°F (140°C fan). Position the oven shelf in the middle. Prepare a 20cm/8" springform cake tin by turning its base upside down, lightly buttering it, and pressing a square piece of parchment paper onto it. Clip the base in place, allowing excess paper to protrude. Butter and line the sides of the pan as well.
  2. Make the Biscuit Base: Break the biscuits roughly by hand and pulse in a food processor until fine crumbs form. Add the melted butter and pulse briefly until the mixture resembles wet sand. Press the crumb mixture evenly over the base and up the sides of the prepared pan, using a flat, vertical-edged tool to compact it tightly almost to the rim.
  3. Prepare the Filling: Using a stand mixer or handheld beater, beat the softened cream cheese on low speed (speed 4) until smooth—no more than 20 seconds to avoid aeration. Add the flour and beat briefly to incorporate. Mix in vanilla extract, sour cream, caster sugar, and lemon zest, beating until just combined, about 10 seconds at speed 4.
  4. Add Eggs: Incorporate eggs one at a time, beating for 5 seconds at speed 4 between each addition. After the last egg, continue beating just until the batter is smooth; avoid overmixing.
  5. Fold in Blueberries: Gently stir in 250g blueberries with a rubber spatula, ensuring even distribution without breaking the berries. Pour the filling into the prepared crust.
  6. Bake the Cheesecake: Bake for 70 minutes until the cheesecake top is lightly golden, slightly puffed, without cracks, and jiggly when gently shaken. The center should still have a slight wobble to ensure creaminess.
  7. Cool the Cheesecake: Leave the cheesecake to cool in the oven with the door open approximately 20 cm / 8" for about 2 hours. Then refrigerate it in the pan for at least 4 hours or overnight. During cooling, the cake will gently sink, resulting in a flat surface.
  8. Release the Cheesecake: Carefully remove the sides of the springform pan. Use the overhanging parchment paper to slide the cheesecake off the tin's base, then peel the paper away.
  9. Prepare Blueberry Sauce: In a saucepan, combine 1 cup (125g) blueberries, vanilla extract, sugar, and lemon juice. Stir and bring to a medium heat simmer. Cook for 7 minutes until blueberries break down.
  10. Thicken Sauce: Mix cornflour and water to create a slurry, then stir it into the simmering blueberry mixture. The sauce will thicken rapidly. Stir in the remaining blueberries (approximately 250g). Remove from heat and cool; the sauce will continue to thicken as it cools.
  11. Adjust Sauce Consistency: Once cooled, stir the sauce and adjust its thickness by adding water 1/2 teaspoon at a time if needed, until it reaches a syrupy, oozing consistency without becoming runny.
  12. Serve: Spoon the blueberry sauce generously over the cheesecake to cover completely. Reserve any leftover sauce for touch-ups. Refrigerate the assembled cheesecake for at least 2 hours before slicing and serving. Enjoy!

Notes

  • Note 1: You can substitute Arnott's Marie biscuits with Graham cracker squares or another plain biscuit suitable for cheesecake crust.
  • Note 2: Make sure the cream cheese is softened to room temperature to avoid lumps and ensure smooth mixing.
  • Note 3: Use fresh or thawed blueberries for both filling and sauce. Half are incorporated in the batter, and the other half in the sauce for texture and visual appeal.
  • Note 4: Turning the springform pan base upside down prevents leaks and makes it easier to remove the cheesecake.
  • Note 5: The biscuit base should resemble wet sand for good compression and structure.
  • Note 6: Cooling the cheesecake gradually in the oven and then in the fridge helps prevent cracking and ensures the texture sets perfectly.
  • Note 7: Adjust the blueberry sauce consistency carefully to avoid making it too runny; it should be syrupy and easily spooned over the cheesecake.

Find it online: https://dishcooks.com/blueberry-cheesecake-recipe/