Why You’ll Love This Recipe

I like this recipe because it’s indulgent yet effortless. The texture is silky smooth and the flavor is perfectly balanced with a hint of lemon zest and tangy cream cheese. The blueberry topping takes it to another level—it looks stunning and adds freshness to every bite. Whether I’m baking for a celebration or simply treating myself, this cheesecake always feels like something special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cheesecake Biscuit Base:
200g (7 oz) Arnott’s Marie crackers or other plain biscuit
120g (8 tbsp) unsalted butter, melted

Cheesecake 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)
1 1/2 cups caster sugar (superfine)
Zest of 1 lemon (optional)
3 eggs, at room temperature
250g (8 oz) blueberries

Blueberry Topping:
375g (13 oz) blueberries
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

Directions

I begin by preheating the oven to 160°C (320°F) and placing the rack in the middle position. I line a 20cm (8-inch) springform pan—turning the base upside down and clipping it with parchment paper so the edges hang out for easy removal later. I also butter and line the sides.

Biscuit Base

I break the biscuits into chunks and blitz them in a food processor until fine crumbs form. I add the melted butter and pulse until the mixture looks like wet sand. Then I press it evenly into the prepared tin, pushing it up the sides and flattening the base with a measuring cup. Once the crust is firm and even, I set it aside.

Cheesecake Filling

In a large bowl, I beat the cream cheese on medium speed until smooth, taking care not to overmix—it should be creamy but not airy. I add the flour and mix briefly, then add the vanilla, sour cream, sugar, and lemon zest, mixing just until combined.

Next, I add the eggs one at a time, beating lightly between each addition. Once the mixture is smooth, I gently fold in the blueberries with a rubber spatula. I pour the filling into the prepared crust and smooth the top.

Baking and Cooling

I bake the cheesecake for about 70 minutes, until it’s pale golden and just set—it should jiggle slightly in the center when I gently shake the pan. I then turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for about 2 hours. This slow cooling prevents cracks. Afterward, I refrigerate it in the pan for at least 4 hours or overnight to fully set.

Blueberry Topping

For the topping, I place 1 cup of blueberries, sugar, lemon juice, and vanilla in a saucepan over medium heat. I let it simmer for about 7 minutes until the blueberries start to break down. Then I mix the cornflour with 2 tablespoons of water, stir it into the sauce, and cook until thickened. I add the remaining blueberries, stir well, and let the mixture cool completely—it should be glossy and syrupy, not runny.

Once the cheesecake is chilled and firm, I spoon the blueberry topping generously over the surface, spreading it evenly. I refrigerate it for another 2 hours to let everything set before slicing.

Servings and Timing

This cheesecake serves 12 people. It takes about 30 minutes to prepare, 1 hour and 10 minutes to bake, and around 4 hours to chill and set—so I like to make it a day ahead for the best flavor and texture.

Variations

I sometimes use raspberries or blackberries instead of blueberries for a different twist. For extra lemon flavor, I add more zest or a touch of lemon extract to the filling. If I want a lighter version, I use Greek yogurt in place of sour cream. For a nutty touch, I mix a tablespoon of crushed almonds or pecans into the crust.

Storage/Reheating

I store the cheesecake covered in the fridge for up to 4 days. It tastes best when served slightly chilled. I don’t reheat it, but I let it sit at room temperature for about 20 minutes before serving for a softer texture. Unfrosted cheesecake can also be frozen for up to 3 months—just thaw overnight in the fridge before topping with the blueberry sauce.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work perfectly. I don’t thaw them before adding to the batter or sauce.

Can I make this ahead?

Yes, I make it a day in advance—it actually tastes better after resting overnight.

How do I prevent cracks?

Avoid overbeating the batter and let the cheesecake cool slowly in the oven with the door ajar.

Can I skip the blueberry topping?

Yes, it’s delicious even without it. I sometimes serve it with whipped cream instead.

Can I use other fruits?

Definitely. Raspberries, blackberries, or even cherries work beautifully.

What can I use instead of biscuits for the crust?

I use Digestives, Graham Crackers, or any plain sweet biscuit.

Why do I invert the pan base?

Turning the base upside down makes it easier to remove the cheesecake once cooled.

Can I make it gluten-free?

Yes, I use gluten-free biscuits and substitute gluten-free flour in the filling.

How do I know when it’s done?

The center should wobble slightly when shaken—the cheesecake will finish setting as it cools.

How long does it last?

It stays fresh for up to 4 days in the fridge, though it rarely lasts that long in my kitchen!

Conclusion

I find this Blueberry Cheesecake to be the perfect balance of creamy, tangy, and fruity. The smooth filling, buttery base, and glossy blueberry topping come together beautifully in every bite. It looks elegant, tastes heavenly, and never fails to impress—making it one of my favorite desserts to bake for any occasion.