Delicious Blueberry Cheesecake Recipe

Are you ready to treat yourself to a slice of heaven? This delicious blueberry cheesecake is creamy, dreamy, and bursting with flavor, making it the perfect dessert for any occasion! Join me as I walk you through each step to create a show-stopping cheesecake that will have everyone asking for the recipe!

Cheesecake Biscuit Crust Recipe

Let’s kick things off with the cheesecake biscuit crust! Trust me, this is the foundation of your delicious blueberry cheesecake, so it’s gotta be good! I like to think of this crust as the perfect mix of crunchy and sweet—it really complements that creamy filling we’ll whip up later.

Here’s what you’ll need:

• 200g (7 oz) of any plain sweet biscuits (like Graham crackers or Marie crackers)
• 120g (8 tbsp) of unsalted butter, melted

Steps for the Crust:

1. Crush the Biscuits: Throw those biscuits into a food processor and blitz them until they turn into fine crumbs. No food processor? No problem! Just put the biscuits in a zip-lock bag and smash them with a rolling pin—great workout too!

1. Mix with Butter: In a bowl, combine the biscuit crumbs with the melted butter. Mix until you have a texture similar to wet sand! It should easily hold together when pressed.

1. Press into the Pan: Grab a 20cm (8″) springform pan and press that mixture firmly into the bottom and slightly up the sides. Pro tip: use a measuring cup or something flat to press it down evenly!

1. Chill: Pop your crust in the fridge for about 30 minutes. This helps it set and hold together nicely!

And there you have it! Your crust is ready to go! It’s a game-changer, adding a delightful crunch to every bite of that creamy cheesecake. Who knew making a crust could be this fun? Let’s keep the excitement going for the next steps!

Making the Perfect Blueberry Cheesecake Filling

Now that we have our biscuit crust ready, let’s talk about making the blueberry cheesecake filling! This is where the magic happens. You want a filling that’s creamy, rich, and fluffy all at once. Trust me, this is the heart of the cheesecake!

Here’s what you’ll need:

• 500g (1 lb) of block cream cheese, softened
• 1/2 cup of sour cream (or yogurt if you’re feeling frisky!)
• 2 tbsp of all-purpose flour
• 1 tsp of vanilla extract
• 3 large eggs
• 250g (8 oz) of fresh or frozen blueberries
• 1 1/2 cups of caster sugar (superfine sugar)
• Zest of 1 lemon (optional, but highly recommended!)

Steps to Make the Filling:

1. Beat the Cream Cheese: In a bowl, beat the softened cream cheese until it’s smooth. I usually use a stand mixer, but a handheld beater works too! Just don’t overbeat—no one wants a cracked cheesecake!

1. Add Ingredients: Mix in the flour, vanilla, sour cream, lemon zest, and sugar until just combined. Easy peasy!

1. Incorporate Eggs: Add the eggs one at a time, mixing gently between each addition. This helps with the texture!

1. Fold in Blueberries: Finally, gently fold in the blueberries. If you’re using frozen ones, don’t thaw them! We want those juicy bursts of flavor to stay intact.

Now, it’s time to pour that luscious filling into your chilled crust! Trust me, your taste buds will thank you for the creamy, sweet goodness that’s about to be baked to perfection! Are you excited yet? I know I am!

Preparing the Luscious Blueberry Sauce Topping

Now that our cheesecake filling is all set and ready to go, let’s whip up the blueberry sauce topping! This is the cherry on top, or should I say the blueberry on top? It adds a burst of flavor and a gorgeous finish to our cheesecake. Who can resist that shiny, luscious sauce?

Here’s what you need to gather:

• 375g (13 oz) of fresh or frozen blueberries
• 1/2 cup of white sugar
• 2 tbsp of lemon juice (or you can use water)
• 1/2 tsp of vanilla extract
• 1 1/2 tsp of cornflour (or cornstarch)
• 2 tbsp of water

Steps to Make the Blueberry Sauce:

1. Cook the Blueberries: In a saucepan, combine 1 cup of blueberries, sugar, lemon juice, and vanilla. Bring it to a simmer over medium heat. You’ll want to stir it occasionally—don’t let it get lonely!

1. Thicken the Sauce: While the blueberries are cooking, mix the cornflour and water in a small bowl to create a slurry. Once the blueberries have softened and the mixture is bubbly (about 5-7 minutes), stir in the slurry. This will help your sauce thicken up beautifully!

1. Add Whole Blueberries: Finally, stir in the remaining blueberries. This adds texture and makes the sauce look pretty!

1. Cool It Down: Let the sauce sit for a few minutes to cool. It will thicken even more as it does!

And voila! Your blueberry sauce is ready to drizzle over that gorgeous cheesecake. It adds a sweet, tangy pop and makes every slice irresistible! Can you smell the yumminess? I can!

Tips for Baking and Cooling Your Cheesecake

Now that we have our cheesecake filling and our luscious blueberry sauce ready, it’s time to bake this beauty! Baking can feel a little scary, but I promise you it’s easier than it seems. Here are some helpful tips to make sure your cheesecake turns out perfectly!

Baking Tips:

• Preheat Your Oven: Set your oven to 160°C (320°F) before you start baking. This is super important because a preheated oven helps the cheesecake cook evenly!

• Use a Water Bath (Optional): Some folks swear by it, but I usually skip this step. If you want to use a water bath, wrap the springform pan in foil to prevent water from leaking in, then place it in a larger pan filled with hot water. This helps prevent cracks.

• Bake Time: Pop your cheesecake in the oven and bake for about 70 minutes. You want it to look just set in the middle but still a teeny bit jiggly! Don’t worry if it puffs up slightly—it’s supposed to!

Cooling Tips:

• Cool in the Oven: Once the baking time is up, turn off the oven and crack the door open. Let the cheesecake cool in there for about 2 hours. This helps it firm up and prevents cracks too!

• Refrigerate: After cooling in the oven, cover it and pop it in the fridge for at least 4 hours, or even better, overnight! This will help the flavors meld together beautifully.

And that’s it! Follow these tips, and I promise you’ll have a delicious cheesecake ready to top with that blueberry sauce. Just think—soon you’ll be slicing into a creamy, dreamy dessert! Are you excited? I sure am!

Serving and Storing Your Blueberry Cheesecake

Hooray! You’ve made it to the final steps—serving and storing your blueberry cheesecake! It’s time to show off your delicious creation and enjoy some well-deserved slices. Let’s talk about how to serve it up right and keep it fresh for later!

Serving Tips:

• Slice it Right: For the perfect slice, use a sharp knife. I like to dip my knife in hot water and then wipe it dry. This helps make clean cuts, and nobody wants a messy cheesecake!

• Top it Off: Right before serving, drizzle that luscious blueberry sauce over each slice. It not only looks gorgeous but also adds a burst of flavor. Feel free to add some fresh blueberries on top for that extra touch!

• Pair it Up: Want to take it to the next level? Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Yum!

Storing Tips:

• Keep it Cool: Store any leftovers in the fridge, covered with plastic wrap or in an airtight container. This will keep it fresh and delicious!

• Enjoy Within a Few Days: For the best taste, try to enjoy your cheesecake within 4 days. After that, it might start to lose its creamy charm.

And there you have it! Your blueberry cheesecake journey is complete. I can’t wait for you to share it with friends and family. They’ll be asking for seconds, I guarantee it! Enjoy every creamy, blueberry-filled bite! 🍰✨