Blueberry Cheesecake
User Reviews
5
Blueberry Cheesecake
Description
The Blueberry Cheesecake recipe begins with a biscuit crumb base combining Arnott's Marie cookies or Graham crackers mixed with melted butter pressed into a springform pan. The filling is a blend of softened cream cheese, flour, vanilla, sour cream, sugar, eggs, and blueberries, which is mixed carefully to avoid aeration that could cause cracking during baking. It is baked in a water bath or gentle heat to set while remaining creamy inside. The cake is baked until just set but still slightly jiggly in the center, then cooled slowly to prevent cracking.
The topping is prepared by simmering blueberries with lemon juice, sugar, vanilla, and cornstarch until thick and syrupy, then poured over the cooled cheesecake. The resulting dessert offers a creamy, dense filling combined with bursts of blueberry and a sweet, slightly tart fruit glaze. It can be served chilled as a refined dessert option.
Tips include using plain sweet biscuits for the crust and ensuring cream cheese is softened but not melted for best texture. The cake is best consumed within four days and can be topped with blueberry sauce a day ahead. Frozen blueberries can be used without thawing in the filling. Oven temperature and gentle baking are key to preventing cracks.
Ingredients
Cheesecake Biscuit Base:
- 200g/7 oz Arnott's Marie crackers Note 1, or other plain biscuit (Australia), or 28 Graham Cracker squares
- 120g / 8 tbsp butter melted, unsalted
Cheesecake Filling:
- 1 lb / 500g cream cheese , well softened (Note 2)
- 2 tbsp flour , plain/ all purpose flour
- 1 tsp vanilla extract
- 1/2 cup sour cream (full fat, sub yogurt)
- 1 1/2 cups caster sugar aka superfine sugar
- lemon can skip, zest of 1
- 3 egg at room temperature
- 250g / 8oz blueberries (Note 3)
Blueberry Topping for Cheesecake:
- 375g / 13 oz blueberries (Note 3)
- 2 tbsp lemon juice (or water)
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour or cornstarch
- 2 tbsp water
Instructions
Preparation:
- Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
- 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.
- Line sides: Butter and line the side of the pan.
Cheesecake Biscuit Base:
- Break up biscuits roughly by hand and place in a food processor.
- Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- 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:
- 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)
- Add flour, beat for 5 seconds on speed 4 until just incorporated.
- Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 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.
- Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
- 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).
- 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.
- 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:
- 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.
- Mix cornflour and water, then stir in - it wil thicken quickly.
- Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
- 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!
- Spoon onto cheesecake so it's completely covered - you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
- Slice and serve!
Notes
- Use plain sweet biscuits or crackers for the base, ensuring crumbs are like wet sand for firm pressing.
- Softened but not melted cream cheese helps achieve a smooth filling without excess aeration, preventing cracks.
- Frozen blueberries can be added directly to the batter without thawing; add baking time accordingly.
- To avoid cracks, bake until the cheesecake is slightly jiggly in the center, then cool gradually in the oven.
- The topping should be thick but not set, allowing it to ooze slightly when sliced.
- Consume within four days for best texture; topping is best added a day in advance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489cal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 114mg | 38% |
| Sodium | 284mg | 12% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 24.6mg | 27% |
| Calcium | 80mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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