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Blueberry Cheesecake

Blueberry Cheesecake

This Blueberry Cheesecake is rich, creamy, and beautifully balanced with a glossy, tangy blueberry topping. Featuring a buttery biscuit base, smooth cream cheese filling, and fresh blueberry sauce, it’s a show-stopping dessert that’s easy enough for beginners but elegant enough for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, European
Calories: 460
Ingredients Method Notes

Ingredients
  

For the Biscuit Base
  • 200 g plain biscuits (Marie or Graham crackers) crushed into fine crumbs
  • 120 g unsalted butter melted
For the Cheesecake Filling
  • 500 g cream cheese softened to room temperature
  • 2 tbsp plain (all-purpose) flour
  • 1 tsp pure vanilla extract
  • 0.5 cup full-fat sour cream (or plain yogurt)
  • 1.5 cups caster (superfine) sugar
  • 1 zest lemon optional, for brightness
  • 3 large eggs room temperature
  • 250 g fresh or frozen blueberries
For the Blueberry Topping
  • 375 g blueberries
  • 2 tbsp lemon juice (or water)
  • 0.5 cup white sugar
  • 0.5 tsp vanilla extract
  • 1.5 tsp cornflour (cornstarch)
  • 2 tbsp water for mixing with cornflour

Method
 

  1. Preparation: Preheat oven to 160°C/320°F (140°C fan). Line a 20cm (8-inch) springform pan with parchment paper and lightly butter it. Prepare all ingredients at room temperature for best results.
  2. Step 1: Make the Biscuit Base — Crush biscuits into fine crumbs using a food processor. Mix in melted butter until the texture resembles damp sand. Press firmly into the base and sides of the pan, then chill while making the filling.
  3. Step 2: Prepare the Cheesecake Filling — Beat cream cheese briefly until smooth. Add flour, vanilla, sour cream, sugar, and lemon zest; mix gently until combined. Add eggs one at a time, mixing lightly. Fold in blueberries and pour into crust.
  4. Step 3: Bake the Cheesecake — Bake for 70 minutes until the top is slightly golden and the center has a gentle wobble. Turn off the oven, leave the door ajar, and cool inside for 2 hours. Then refrigerate (in the pan) for at least 4 hours or overnight.
  5. Step 4: Make the Blueberry Topping — In a saucepan, simmer 1 cup of blueberries with sugar, lemon juice, and vanilla for 7 minutes. Stir in cornflour-water mixture and cook until thickened. Add remaining berries and simmer 1 minute more. Let cool completely before spreading over cheesecake.

Notes

Serving: Slice with a warm knife for clean cuts. Top with extra blueberries or dust with icing sugar.
Storage: Keep refrigerated up to 5 days or freeze (without topping) for up to 2 months.
Tips: Use room-temperature ingredients for smooth filling, avoid overmixing, and cool gradually to prevent cracks.