Blueberry Cheesecake

This Blueberry Cheesecake is the ultimate dessert indulgence—creamy, velvety, and topped with a glossy blueberry sauce that’s bursting with fresh flavor. Whether you’re celebrating a special occasion or simply treating yourself, this recipe delivers bakery-level results right from your kitchen. With its buttery biscuit crust, luscious cream cheese filling, and tangy blueberry topping, every bite feels like pure bliss. Forget complicated techniques—this easy blueberry cheesecake ensures perfect texture and flavor every single time.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Incredibly Creamy Texture – Each slice is smooth, rich, and perfectly balanced.
• Burst of Blueberry Flavor – Fresh blueberries add a natural sweetness and vibrant finish.
• Foolproof for Beginners – Straightforward steps with pro tips guarantee success.
• Perfect for Any Occasion – Elegant enough for dinner parties, easy enough for weeknight desserts.
• Make-Ahead Friendly – It tastes even better the next day once fully chilled.

This version stands out because the crust stays crisp, the filling remains crack-free, and the homemade blueberry sauce gives a glossy, restaurant-style finish that beats store-bought versions every time.

Ingredients Needed

For the Biscuit Base

• 200g (7 oz) plain biscuits (Marie or Graham crackers), crushed into fine crumbs
• 120g (8 tbsp) unsalted butter, melted

For the Cheesecake Filling

• 500g (1 lb) cream cheese, softened to room temperature
• 2 tbsp plain (all-purpose) flour
• 1 tsp pure vanilla extract
• ½ cup full-fat sour cream (or plain yogurt)
• 1½ cups caster sugar (superfine sugar)
• Zest of 1 lemon (optional, for brightness)
• 3 large eggs, room temperature
• 250g (8 oz) fresh or frozen blueberries

For the Blueberry Topping

• 375g (13 oz) blueberries
• 2 tbsp lemon juice (or water)
• ½ cup white sugar
• ½ tsp vanilla extract
• 1½ tsp cornflour (cornstarch)
• 2 tbsp water

How to Make Blueberry Cheesecake

Preparation

1. Preheat the oven to 160°C/320°F (140°C fan) and position the rack in the middle.
2. Prepare your tin: Line a 20cm (8-inch) springform pan. Flip the base upside down, lightly butter, and secure a piece of parchment paper—this makes it easier to release later. Butter and line the sides as well.

Step 1: Make the Biscuit Base

1. Break biscuits into chunks and blitz in a food processor until you have fine crumbs.
2. Pour in melted butter and pulse again until the mixture looks like damp sand.
3. Transfer to the prepared tin and press firmly across the base and slightly up the sides using the back of a measuring cup for an even layer.
4. Chill the crust in the fridge while you prepare the filling—this helps it firm up and stay crisp during baking.

Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl or stand mixer, beat cream cheese on medium speed for 20 seconds—just until smooth (overmixing adds air and can cause cracks).
2. Add flour and mix briefly until incorporated.
3. Add vanilla, sour cream, sugar, and lemon zest, and beat until just smooth—about 10 seconds.
4. Crack in eggs one at a time, mixing gently after each addition. Stop mixing once the batter is silky and lump-free.
5. Gently fold in the blueberries using a rubber spatula.
6. Pour the filling over the chilled crust and smooth the surface.

Step 3: Bake the Cheesecake

1. Bake for 70 minutes or until the top looks pale golden and slightly puffed with a gentle wobble in the center.
2. Turn off the oven and leave the door ajar about 20 cm (8 inches) to let the cheesecake cool slowly—this prevents cracking.
3. After 2 hours, remove from the oven and refrigerate (still in the pan) for at least 4 hours or overnight.

Step 4: Make the Blueberry Topping

1. In a saucepan, combine 1 cup of blueberries, sugar, lemon juice, and vanilla.
2. Bring to a simmer over medium heat and cook for 7 minutes, stirring until the berries break down and release their juices.
3. Mix cornflour with water, then stir it into the sauce—watch it thicken almost instantly.
4. Add the remaining blueberries and cook for 1 minute more until the sauce looks glossy and syrupy.
5. Let cool completely; it will thicken further as it stands. Adjust with a splash of water if needed.
6. Spread the cooled sauce evenly over the chilled cheesecake. Chill for another 2+ hours before slicing.

Serving and Storage Tips

• Serving: For clean slices, dip your knife in warm water and wipe between cuts. Top with extra blueberries or a dusting of icing sugar for a professional look.
• Storage: Refrigerate covered for up to 5 days.
• Freezing: You can freeze the cheesecake (without topping) for up to 2 months. Thaw overnight in the fridge, then add the sauce before serving.

Helpful Notes

• Room Temperature Ingredients: This ensures a smooth, lump-free filling.
• Avoid Overmixing: Too much air in the batter can lead to cracks.
• No Water Bath Needed: The low baking temperature and gradual cooling prevent overbaking.
• Frozen Blueberries: If using frozen, don’t thaw—just fold them straight in to avoid streaking.
• Make Ahead: Best made a day in advance for the creamiest texture.

Conclusion

If you’re searching for a classic Blueberry Cheesecake that’s silky-smooth, rich, and crowned with a luscious homemade sauce, this recipe is the one to keep. It’s easy enough for beginners yet elegant enough to impress at any gathering. Every bite delivers that perfect mix of tangy, creamy, and fruity goodness.

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Frequently Asked Questions (FAQ)

Can I use frozen blueberries?

Yes! You can use frozen blueberries for both the filling and topping. Just don’t thaw them before use to avoid excess moisture.

Why did my cheesecake crack?

Cracks form when too much air is beaten into the batter or if it cools too quickly. Follow the gentle mixing and slow cooling steps to avoid this.

Can I make it gluten-free?

Absolutely—simply swap the biscuits for gluten-free ones and ensure your cornflour and vanilla extract are certified gluten-free.

Can I freeze blueberry cheesecake?

Yes, freeze it (without the topping) in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.

How do I know when it’s baked perfectly?

The center should still jiggle slightly when gently shaken. It will firm up as it cools, giving you that perfect creamy texture.