Blueberry Cheesecake

To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping—it’s a dessert centrepiece made for sharing.

With the perfect balance of elegance, indulgence and fruity brightness, this cheesecake fits beautifully into a wholesome premium kitchen like yours.

Cheesecake Made Easy

Don’t let the steps scare you—this recipe is designed for everyday cooks, not pastry chefs. You’ll find:

• Clear, measured instructions

• Step-by-step guidance with tips to guarantee success

• No water bath required

• And even if it cracks—don’t worry. The blueberry topping covers everything beautifully.

Unlike cakes, cheesecakes don’t collapse. So even an imperfect cheesecake will taste absolutely incredible.

Full Recipe

Servings: 12 | Prep: 30 min | Cook: 1 hr 10 min | Chill time: Min. 6 hrs (overnight ideal)

3 Essential Components

1. Biscuit Crust

We use a generous crust that goes up the sides—because texture matters. The buttery, golden base gives structure and contrast to the silky filling.

You’ll need:

• 200g/7 oz plain sweet biscuits (like Digestives, Marie or Graham crackers)

• 100g/7 tbsp unsalted butter, melted

Crush the biscuits finely, mix with melted butter, and press into a springform pan. Use a flat-bottomed glass to compact firmly, including up the sides.

2. Blueberry Cheesecake Filling

The filling strikes a delicate balance—creamy yet light, rich yet not heavy, sweet but slightly tangy. And it’s generously studded with blueberries.

You’ll need:

• 680g / 24 oz full-fat cream cheese (block style only)

• 1 cup white sugar

• ½ cup full-fat sour cream

• 1 tbsp plain flour

• 3 large eggs

• 1 tsp vanilla extract

• 1 tsp lemon zest

• 250g / 8 oz blueberries (fresh or frozen, unthawed)

Method:

1. Beat the cream cheese and sugar until smooth.

2. Add sour cream, flour, vanilla, and lemon zest—beat until just combined.

3. Add eggs one at a time, mixing just until blended.

4. Gently fold in blueberries.

5. Pour filling into prepared crust and smooth the surface.

6. 

3. Glossy Blueberry Sauce

A thick, glossy topping with bursts of whole berries—it transforms your cheesecake from simple to stunning.

You’ll need:

• 375g / 13 oz blueberries (fresh or frozen)

• ⅓ cup white sugar

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• 2 tsp cornflour mixed with 2 tsp water

Method:

1. In a medium saucepan, combine half the blueberries, sugar, lemon juice and vanilla.

2. Bring to a simmer and cook for 5 minutes until some berries burst.

3. Stir in cornflour slurry and simmer another 1 minute until thickened.

4. Stir in remaining blueberries. Let cool to room temperature.

Baking & Cooling Instructions

1. Preheat oven to 160°C / 320°F (fan forced).

2. Pour the cheesecake filling into the chilled crust.

3. Tap gently to remove air bubbles.

4. Bake for 55–65 minutes until edges are set but centre still wobbles slightly.

5. Turn off the oven and leave the door closed for 1 hour—this gentle cool-down prevents cracking.

6. Transfer to the bench to cool completely.

7. Refrigerate for at least 6 hours (preferably overnight) to allow the texture to set.

Assembling & Serving

Once the cheesecake is fully chilled, spoon the cooled blueberry topping over the surface. Let the syrup drip naturally over the edges for a beautiful, rustic finish.

Serving suggestions:

• Garnish with lemon zest or mint leaves

• Serve with a dollop of whipped cream or crème fraîche (optional)

• Perfect with black tea or espresso after a shared meal

Storage & Make-Ahead Tips

• The cheesecake keeps for up to 5 days in the fridge.

• The blueberry topping can be made up to 5 days in advance and stored separately.

• Cheesecake slices freeze well for up to 1 month. Thaw overnight in the fridge.

Nutrition Information:

Calories:489cal (24%)Carbohydrates:55g (18%)Protein:5g (10%)Fat:28g (43%)Saturated Fat:15g (94%)Cholesterol:114mg (38%)Sodium:284mg (12%)Potassium:184mg (5%)Fiber:1g (4%)Sugar:41g (46%)Vitamin A:945IU (19%)Vitamin C:24.6mg (30%)Calcium:80mg (8%)Iron:1.4mg (8%)