Description
This Blueberry Cheesecake is a rich and creamy dessert featuring a buttery biscuit base, silky smooth filling, and a glossy blueberry topping. Bursting with fresh, tangy flavor and vibrant color, it’s an elegant yet easy-to-make treat that’s perfect for celebrations or special occasions.
Ingredients
Biscuit Base:
200 g (7 oz) Plain biscuits (e.g., Marie or Digestives)
120 g (8 tbsp) Unsalted butter, melted
Cheesecake Filling:
500 g (1 lb) Cream cheese, softened
2 tbsp Plain flour
1 tsp Vanilla extract
½ cup Sour cream, full-fat
1½ cups Caster (superfine) sugar
Zest of 1 lemon (optional)
3 Eggs, at room temperature
250 g (8 oz) Blueberries
Blueberry Topping:
375 g (13 oz) Blueberries
2 tbsp Lemon juice (or water)
½ cup White sugar
½ tsp Vanilla extract
1½ tsp Cornflour (cornstarch)
2 tbsp Water
Instructions
- Preheat oven to 160°C (320°F). Line a 20 cm (8-inch) springform pan with parchment paper and lightly butter the sides.
- Prepare the Base: Blitz biscuits into fine crumbs using a food processor. Add melted butter and mix until combined. Press mixture evenly into the base and sides of the prepared tin. Set aside.
- Make the Filling: Beat cream cheese on medium speed until smooth but not airy. Add flour and mix briefly, followed by vanilla, sour cream, sugar, and lemon zest. Mix until just combined.
- Add eggs one at a time, beating lightly after each. Fold in the blueberries gently with a spatula.
- Pour filling into the prepared crust and smooth the top. Bake for about 70 minutes, or until the center is just set with a slight wobble.
- Turn off the oven, leave the door ajar, and cool the cheesecake in the oven for 2 hours. Then refrigerate for at least 4 hours or overnight to set.
- Make the Topping: In a saucepan, add 1 cup of blueberries, sugar, lemon juice, and vanilla. Simmer for 7 minutes until blueberries begin to break down. Mix cornflour with 2 tbsp water, then stir into the sauce. Cook until thickened. Add remaining blueberries and stir to coat. Let cool completely.
- Spoon the cooled blueberry topping over the chilled cheesecake, spreading evenly. Chill for at least 2 more hours before slicing and serving.
Notes
Use frozen blueberries if fresh aren’t available—no need to thaw.
For extra citrus flavor, add more lemon zest or a splash of lemon extract.
Cool the cheesecake gradually to prevent cracks.
Unfrosted cheesecake can be frozen for up to 3 months.
Serve slightly chilled for the creamiest texture.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 36 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 135 mg
