Blueberry Cheesecake Recipe (Print Version)
# Ingredients:
→ Crust
01 -
220g digestive biscuits or graham crackers, finely crushed
02 -
65g unsalted butter, melted
→ Cheesecake Filling
03 -
600g full-fat cream cheese, room temperature
04 -
115g plain or Greek yogurt, room temperature
05 -
150g caster sugar
06 -
15g cornstarch
07 -
1 lemon, zested
08 -
3 large eggs, room temperature
09 -
½ tablespoon lemon juice
10 -
½ teaspoon vanilla bean paste
11 -
250g fresh blueberries (half reserved for filling)
→ Berry Sauce
12 -
250g fresh blueberries (remaining half)
13 -
50g sugar
14 -
1 tablespoon lemon juice
# Instructions:
01 -
Preheat the oven to 355°F (180°C). Line an 8-inch springform pan with parchment paper, ensuring it covers the bottom and sides.
02 -
In a mixing bowl, combine crushed biscuits (or graham crackers) with melted butter. Press the mixture firmly into the prepared pan, covering the bottom and about halfway up the sides. Bake for 10 minutes until set, then let it cool slightly.
03 -
Reduce the oven temperature to 285°F (140°C).
04 -
Using a stand mixer or hand whisk, beat the cream cheese and yogurt together until smooth and creamy. Gradually mix in the sugar, cornstarch, and lemon zest. Add the eggs one at a time, mixing gently after each addition to avoid overworking the batter. Stir in the lemon juice and vanilla bean paste, then fold in half of the fresh blueberries.
05 -
Pour the filling into the cooled crust, smoothing the top with a spatula. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside with the door cracked open.
06 -
Once completely cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
07 -
In a small saucepan, combine the remaining blueberries, sugar, and lemon juice. Cook over medium heat until the berries soften and release their juices. Strain the mixture through a sieve to separate the seeds, then reduce the liquid until it thickens into a syrup. Mix the syrup back with the strained berries.
08 -
Pour the berry sauce over the chilled cheesecake, spreading it evenly. Return to the refrigerator for 30 minutes to allow the sauce to set slightly before slicing and serving.
# Notes:
01 -
Let all ingredients come to room temperature before starting to ensure a smooth filling.
02 -
Avoid overmixing the batter to prevent cracks from forming during baking.
03 -
For a gluten-free version, substitute the digestive biscuits with gluten-free crackers.