Blueberry Cheesecake with Blueberry Sauce Topping Recipe
This Blueberry Cheesecake is a luscious dessert bursting with fresh blueberries baked into a light yet rich creamy cheesecake filling. It features a crunchy biscuit base, creamy filling studded with blueberries, and a glossy homemade blueberry sauce on top. Perfect for those who crave a classic baked cheesecake with a vibrant fruity twist.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours (including cooling and refrigeration)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Ingredients
Cheesecake Biscuit Base:
- 200g / 7 oz Arnott’s Marie crackers or other plain biscuits (Aus) or 28 Graham Cracker squares
- 120g / 8 tbsp unsalted butter, melted
Cheesecake Filling:
- 500g / 1 lb cream cheese, well softened
- 2 tbsp plain/all purpose flour
- 1 tsp vanilla extract
- 1/2 cup full fat sour cream (substitute yogurt if desired)
- 1 1/2 cups caster sugar (superfine sugar)
- Zest of 1 lemon (optional)
- 3 eggs, at room temperature
- 250g / 8 oz blueberries (fresh or frozen)
Blueberry Topping for Cheesecake:
- 375g / 13 oz blueberries
- 2 tbsp lemon juice (or water)
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour/cornstarch
- 2 tbsp water
Instructions
- Prepare the pan: Preheat oven to 160°C / 320°F (140°C fan). Place the oven shelf in the middle position. Prepare a 20cm / 8″ springform cake tin by turning the base upside down, lightly buttering it, then pressing a square piece of parchment paper over it. Clip the base back onto the pan, letting the excess paper overhang. Butter and line the sides of the pan as well.
- Make the biscuit base: Roughly break the biscuits by hand and process them in a food processor until fine crumbs form. Add melted butter and blitz briefly until the mixture resembles wet sand. Press the mixture firmly into the base and up the sides of the prepared pan using a flat-based item like a measuring cup to form an even crust.
- Prepare the filling: Using a stand mixer with paddle attachment or a handheld mixer, beat the softened cream cheese on speed 4 for about 20 seconds until just smooth, avoiding over-aeration to prevent cracks. Add flour and beat for 5 seconds until incorporated. Add vanilla extract, sour cream, caster sugar, and lemon zest, mixing just until combined (about 10 seconds at speed 4). Add eggs one at a time, beating for 5 seconds after each addition, then mix until the batter is smooth but stop immediately once smooth.
- Fold in blueberries and assemble: Gently fold in 250g of blueberries using a rubber spatula. Pour the filling evenly over the biscuit base in the pan.
- Bake the cheesecake: Bake for 70 minutes. The cheesecake should puff slightly, develop a light golden brown top, be near perfectly flat, and jiggle slightly when shaken gently.
- Cool the cheesecake: Allow the cheesecake to cool in the oven with the door open about 20cm / 8″ for approximately 2 hours. Then refrigerate in the pan for at least 4 hours or overnight. The cheesecake will sink slightly and the surface will become flat.
- Release the cheesecake: Remove the springform sides. Use the parchment paper overhang to slide the cheesecake off the base, then carefully peel off the paper.
- Make the blueberry topping: In a saucepan, combine 125g / 1 cup blueberries, vanilla extract, sugar, and lemon juice. Bring to a simmer over medium heat and cook for 7 minutes until the blueberries break down. Mix cornflour and 2 tbsp water, then stir into the saucepan to thicken quickly. Stir in the remaining blueberries. Remove from heat, let cool until syrupy but still pourable, adjusting thickness with a little water if needed.
- Top and chill: Spoon the cooled blueberry sauce over the cheesecake to cover completely. Refrigerate for at least 2 hours before slicing and serving.
Notes
- Biscuits: Any plain sweet biscuits or crackers yielding about 2 cups of crumbs work well. Australian Arnott’s Marie, Arrowroot, or Nice biscuits and UK Digestive biscuits are ideal. Graham crackers are preferred in the US.
- Cream Cheese: Use block cream cheese for best texture. If only spreadable cream cheese is available, omit sour cream.
- Blueberries: Use fresh or frozen blueberries. Do not thaw frozen berries before adding; increase bake time by 5 minutes if using frozen.
- Inverted Cake Pan with Overhang Paper: This technique minimizes leakage and makes it easier to release the cheesecake from the pan.
- Crumbs: Alternatively, crush biscuits in a ziplock bag with a rolling pin if no food processor is available.
- Cooling in Oven: Cooling the cheesecake gradually in the oven prevents cracks and creates a creamy interior.
- Blueberry Topping: Aim for a thick syrup consistency that oozes slightly when cut, not a firm jelly.
- Measures: Be aware that cup and spoon sizes differ by country; this recipe works well with Australian and US measurements.
- Make-Ahead and Storage: Best enjoyed within 4 days. The topping is ideal added the day before serving. Cheesecake may start to sweat mildly after 2-3 days but remains delicious.
