Blueberry Cheesecake (Print)
A silky smooth cheesecake studded with fresh blueberries and topped with a vibrant homemade blueberry sauce.
# Ingredients:
→ Base
01 -
220g digestive biscuits or graham crackers, finely crushed
02 -
65g unsalted butter, melted
→ Filling
03 -
600g full-fat cream cheese, at room temperature
04 -
115g plain or Greek yogurt, at room temperature
05 -
150g caster sugar
06 -
15g cornstarch
07 -
Zest of 1 lemon
08 -
3 large eggs, at room temperature
09 -
½ tablespoon lemon juice
10 -
½ teaspoon vanilla bean paste
11 -
250g fresh blueberries
→ Blueberry Sauce
12 -
250g fresh blueberries
13 -
50g sugar
14 -
1 tablespoon lemon juice
# Directions:
01 -
Preheat oven to 180°C (355°F). Line an 8-inch springform pan with parchment paper. Combine crushed biscuits with melted butter until evenly moistened. Press mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes until set.
02 -
Reduce oven temperature to 140°C (285°F). In a large bowl, beat cream cheese and yogurt until completely smooth. Add sugar, cornstarch and lemon zest, mixing until well incorporated. Add eggs one at a time, mixing gently after each addition just until combined. Stir in lemon juice and vanilla bean paste. Fold in half the blueberries gently.
03 -
Pour the filling over the pre-baked crust. Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and allow the cheesecake to cool slowly for about an hour. Remove from oven and cool completely at room temperature.
04 -
In a saucepan, cook the remaining blueberries with sugar and lemon juice over medium heat until berries soften and release their juices. Strain the mixture, reserving both juice and berries. Return juice to the pan and simmer until slightly reduced and syrupy. Recombine with the berries and allow to cool.
05 -
Pour the blueberry sauce over the completely cooled cheesecake. Refrigerate for at least 4 hours or overnight before serving.
# Notes:
01 -
Allow cream cheese to come to room temperature for at least 1 hour before mixing to prevent lumps in the batter
02 -
A water bath can be used during baking to prevent cracking, though this recipe is designed to minimize cracks
03 -
The cheesecake tastes better the day after baking as flavors have time to develop