Blueberry Cheesecake
Ingredients
- 200 g/7 oz arnott's marie crackers or other plain biscuit or 28 graham cracker squares)
aus
- 120 g/ 8 tbsp unsalted butter
, melted
- 1 lb/ 500g cream cheese)
, well softened (note 2
- 2 tbspflour
, plain/ all purpose flour
- 1 tspvanilla extract
- ½ csour cream)
(full fat, sub yogurt
- 1 ½ ccaster sugar
superfine sugar
- zest of 1 lemon)
(can skip
- 3eggs
, at room temperature
- 250 g/ 8oz blueberries)
(note 3
- 375 g/ 13 oz blueberries)
(note 3
- 2 tbsplemon juice)
(or water
- ½ cwhite sugar
- ½ tspvanilla extract
- 1 ½ tspcornflour/cornstarch
- 2 tbspwater
Directions
Preparation:
- 1
Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
- 2
Line inverted base: Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
- 3
Line sides: Butter and line the side of the pan.
Cheesecake biscuit base:
- 1
Break up biscuits roughly by hand and place in a food processor.
- 2
Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
- 3
Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- 4
Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
Filling:
- 1
Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
- 2
Add flour, beat for 5 seconds on speed 4 until just incorporated.
- 3
Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
- 4
Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.
- 5
Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
- 6
Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).
- 7
Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.
- 8
Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.
Blueberry sauce for cheesecake:
- 1
Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.
- 2
Mix cornflour and water, then stir in - it wil thicken quickly.
- 3
Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
- 4
Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect "oozing" consistency (see video, Note 7) - be careful, don't make it runny!
- 5
Spoon onto cheesecake so it's completely covered - you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
- 6
Slice and serve!
Blueberry Cheesecake
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About this Recipe
Indulge in the Ultimate Blueberry Cheesecake
Prepare to be utterly enchanted by this magnificent Blueberry Cheesecake – a true showstopper among blueberry recipes! This isn't just any cheesecake; it's a celebration of vibrant blueberry flavor, baked to perfection for that coveted light-yet-rich creamy texture. Every bite of this baked cheesecake promises a delightful experience, thanks to a luscious filling generously studded with juicy blueberries and crowned with an irresistible, glossy blueberry sauce topping.
We know the idea of baking a cheesecake can sometimes feel daunting, but trust us, this recipe breaks down into straightforward steps that are easy to follow. Unlike traditional cakes, cheesecakes are often more forgiving – no worries about rising or sinking in the middle here! We focus on achieving that perfect, smooth consistency and incredible flavor that makes this Blueberry Cheesecake truly special.
Tips for a Perfect Blueberry Cheesecake
- Crust Perfection: Start with a sturdy base using crushed plain biscuits or graham crackers combined with melted butter for that essential buttery crunch.
- Creamy Filling: Ensure your cream cheese is well softened for a lump-free, silky smooth filling. Don't skip the sour cream (or yogurt substitute!) as it adds a wonderful tang and tenderness.
- Berry Burst: While this recipe goes all out with blueberries inside and on top, if fresh blueberries are pricey, you can absolutely skip the topping and serve your cheesecake with a dollop of fresh cream instead. It will still be incredibly delicious!
- Lemon Zest Magic: A hint of lemon zest brightens the filling beautifully, though it can be omitted if you prefer.
This Blueberry Cheesecake is designed to impress, making it ideal for special occasions or simply elevating your everyday dessert. Get ready to create a truly memorable treat that will have everyone asking for more!