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Creamy, fruity and a little bit fancy, this blueberry cheesecake recipe strikes the perfect balance between comfort food and celebration dessert. Imagine a buttery graham cracker base topped with a rich, velvety cream cheese filling and finished with a glossy blueberry swirl – it’s the kind of treat that makes dessert first an irresistible idea. What this really means is that you get a satisfying dessert that plays off the natural sweetness and antioxidant richness of blueberries, while still delivering all the classic cheesecake indulgence you love.
Cuisine: American-style dessert/Western
Prep Time: 25 mins
Cook Time: 50–60 mins
Total Time: 1 hr 15 mins (plus cooling)
Ingredients for Blueberry Cheesecake
For the Biscuit Base
- 200 g digestive biscuits or graham crackers, finely crushed
- 100 g unsalted butter, melted
- 1 tablespoon caster sugar
For the Cheesecake Filling
- 400 g cream cheese, softened
- 200 ml fresh cream
- ¾ cup caster sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon cornflour or all-purpose flour
- A pinch of salt
For the Blueberry Topping
- 1½ cups fresh or frozen blueberries
- ¼ cup sugar (adjust to taste)
- 1 teaspoon lemon juice
- 1 teaspoon cornflour mixed with 2 tablespoons water
Baking Steps
1. Prepare the biscuit base: Crush the digestive biscuits until fine. Mix them with melted butter and caster sugar until the texture feels like wet sand. Press this mixture firmly into the base of a springform tin, creating an even layer. Chill the base in the refrigerator for 20 minutes to help it set properly.
2. Make the blueberry topping: Add blueberries, sugar, and lemon juice to a saucepan. Cook on low heat until the berries soften and release their juices. Stir in the cornflour slurry and cook until the mixture thickens. Once glossy and jam-like, remove from heat and allow it to cool completely.
3. Prepare the cheesecake filling: Beat the cream cheese until smooth and lump-free. Add sugar and mix gently. Pour in the fresh cream, followed by eggs one at a time. Add vanilla extract, cornflour, and salt. Mix just until combined. Over-mixing can affect the final texture.
4. Assemble the cheesecake: Pour the cheesecake filling over the chilled biscuit base. Smooth the top with a spatula. Spoon the cooled blueberry topping over the filling and lightly swirl it using a skewer or knife.
5. Bake the cheesecake: Preheat the oven to 160°C. Place the cheesecake tin on the middle rack and bake for 50–60 minutes. The edges should look set while the centre remains slightly wobbly.
6. Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. This step helps prevent cracks. Let it cool fully at room temperature afterwards.
7. Chill and serve: Refrigerate the cheesecake for at least 4–6 hours, preferably overnight. Once set, remove from the tin, slice cleanly, and serve chilled.
Chef Tips for the Perfect Blueberry Cheesecake
- Room temperature matters: Always bring cream cheese and eggs to room temperature before mixing. Cold ingredients lead to lumps, and no amount of whisking will fully fix that.
- Mix gently, not aggressively: Cheesecake batter loves a light hand. Over-beating adds air, which causes cracks while baking and a spongy texture instead of a creamy one.
- Press the base firmly: Use the back of a spoon or a flat glass to compact the biscuit base evenly. A loose base crumbles when slicing.
- Cool the blueberry topping fully: Adding warm topping to the filling can melt the batter and blur the swirl. Patience here gives you clean layers and better flavour.
- Trust the wobble: A slight jiggle in the centre means it’s done. If it looks fully firm in the oven, it will be overbaked once chilled.
- Slow cooling is non-negotiable: Sudden temperature changes cause cracks. Let the cheesecake rest in the switched-off oven before bringing it out.
- Clean slices, every time: Dip your knife in hot water, wipe it dry, then slice. Repeat between cuts for sharp, bakery-style portions.
Once the last crumb is gone, don’t be surprised if someone asks when you’re baking it again.