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Blueberry Cheesecake with Fresh Blueberry Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 84 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 minutes
  • Total Time: 8 hours 25 minutes
  • Yield: 12 large slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This blueberry cheesecake features a silky smooth vanilla filling studded with fresh blueberries, a buttery biscuit crust, and a sweet, juicy blueberry topping. Rich, creamy, and perfect for a delightful dessert, it’s one of the best cheesecakes you’ll ever try.

Ingredients

Units Scale

Cheesecake Crust

  • 3 cups (360 g) plain sweet biscuits – you can use graham crackers, superwine, Arnott’s marie biscuits etc. I used superwine biscuits (my preferred option)
  • 3/4 cup (170 g) unsalted butter – melted
  • 3 tbsp (35 g) white granulated sugar

Cheesecake Filling

  • 3 cups (680 g) cream cheese – room temperature (24 oz in the US)
  • 1 1/2 tbsps (11 g) all-purpose flour
  • 1 cup (200 g) white granulated sugar
  • 1/2 cup (125 g) sour cream – room temperature
  • 1 1/2 tsps vanilla extract/essence
  • 1 tsp fresh lemon juice
  • pinch of salt
  • 3 large eggs – room temperature
  • 1 1/2 cups (225 g) fresh blueberries

Blueberry Topping

  • 2 1/2 cups (375 g) fresh blueberries – divided into 1 cup (150g) and 1 1/2 cups (225g)
  • 2 tbsps lemon juice – fresh
  • 1/4 cup (50 g) white granulated sugar
  • 2 tbsps water
  • 2 tsps cornstarch
  • 1/4 tsp vanilla extract/essence
  • 1 tbsp unsalted butter – cold

Instructions

  1. Prepare Pan and Oven: Preheat oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan). Lightly grease a 9-inch springform pan and line the base and sides with parchment paper. Set aside.
  2. Cheesecake Crust: Blend the biscuits in a food processor until fine crumbs form (avoid over-processing into powder). Transfer to a bowl, add the melted butter and sugar, and mix until evenly combined. Pour the crumbs into the springform pan, and using your hands or the bottom of a cup, firmly press the crumbs up the sides of the cake pan and evenly on the bottom (see note 2 for extra tips on how I like to do this). Bake for 8 minutes, then remove from the oven and allow to cool. Reduce oven temperature to 160°C (320°F) conventional (see note 1 if using a convection oven with a fan).
  3. Cheesecake Filling: In a large bowl, beat the cream cheese on low-medium speed until smooth and creamy. Don’t overmix (see note 3). Add the flour and mix until just combined. Add the sugar, sour cream, vanilla, lemon juice and salt. Mix on low speed until smooth and combined. Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix. Set the mixer aside as the rest of the mixing will be done by hand. Using a spatula, gently fold in the blueberries. Pour the filling into the crust and gently shake the pan to level the top. Place the springform pan onto a baking tray (in case it leaks) and bake for about 65 minutes, or until the edges are set and the centre still has a slight wobble (see note 4). To check, gently touch the centre of the cheesecake — if no batter sticks to your finger, it’s ready. If the top browns too quickly while baking, loosely cover it with foil. Turn the oven off and allow the cheesecake to cool in the oven for 30 minutes with the door closed, then for 1 hour with the door slightly open. Remove and cool completely at room temperature. Cover and refrigerate for at least 4 hours or preferably overnight for the best taste and texture.
  4. Blueberry Topping: Combine 1 cup (150g) of the blueberries, lemon juice, sugar, water, cornstarch and vanilla in a saucepan over medium heat. Cook, stirring frequently, until the blueberries soften and the mixture thickens. Remove from heat and fold in the remaining 1½ cups (225g) of blueberries and butter. Transfer to a heatproof bowl and cool completely.
  5. Assemble and Serve: Once set, carefully remove the cheesecake from the pan and peel away the parchment. Transfer to a serving plate and spoon the cooled blueberry topping over the cheesecake before slicing and serving.

Notes

  • Note 1: Adjust oven temperature when using a convection oven with a fan.
  • Note 2: Tips on pressing crumbs firmly to create a sturdy crust.
  • Note 3: Do not overmix the cream cheese to maintain smoothness.
  • Note 4: The center should have a slight wobble to ensure creamy texture and to check whether it’s done, touch gently to see if batter sticks.

Find it online: https://yumrecipesfood.com/blueberry-cheesecake-with-fresh-blueberry-topping-recipe/