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Blueberry Cheesecake with Blueberry Sauce Recipe

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4.3 from 15 reviews

This classic Blueberry Cheesecake features a crisp biscuit base with a smooth, creamy cream cheese filling studded with blueberries, topped with a luscious homemade blueberry sauce. The cheesecake is baked to achieve a light golden top without cracks, then cools slowly to ensure a creamy texture. Perfectly balanced with subtle lemon zest and vanilla, this dessert is ideal for any occasion and is served chilled with a vibrant, sweet-tart blueberry topping.

Ingredients

Cheesecake Biscuit Base:

  • 200g / 7 oz Arnott’s Marie crackers or plain biscuits (Australia) 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 sour cream (full fat, can substitute yogurt)
  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 160°C/320°F (140°C fan) and place the shelf in the middle. Take a 20cm/8″ springform cake tin and invert the base. Lightly butter and press a square of parchment paper on the inverted base, then reassemble the pan, letting excess paper stick out. Butter and line the sides of the pan with parchment.
  2. Make Biscuit Base: Roughly break the biscuits and place them in a food processor. Blitz into fine crumbs. Add melted butter and pulse until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom and up the sides of the pan using a flat-edged tool, ensuring the crust is packed firmly without gaps.
  3. Prepare Cheesecake Filling: Using a stand mixer with paddle attachment or handheld beater, beat the softened cream cheese on low speed (speed 4) for just 20 seconds until smooth, avoiding over-aeration. Add flour and beat for 5 seconds until incorporated. Mix in vanilla extract, sour cream, caster sugar, and lemon zest gently until just combined (about 10 seconds). Add eggs one at a time, beating 5 seconds between each addition and only continuing until smooth after the last egg.
  4. Fold in Blueberries: Gently fold the 250g blueberries into the batter using a rubber spatula. Pour this mixture evenly over the biscuit crust.
  5. Bake the Cheesecake: Bake the cheesecake for 70 minutes until the top is slightly puffed, light golden brown, near flat, and jiggles slightly when shaken gently. If using frozen berries, add 5 extra minutes to the bake time.
  6. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door ajar about 20 cm (8 inches) for approximately 2 hours. This gradual cooling stops cracking and helps achieve a creamy texture. Afterward, refrigerate the cheesecake in the pan for at least 4 hours or overnight.
  7. Remove from Pan: Carefully remove the sides of the springform pan. Using the parchment overhang, slide the cheesecake off the pan base, then gently peel off the parchment paper.
  8. Make Blueberry Sauce: In a saucepan, combine 125g blueberries, sugar, vanilla extract, and lemon juice. Bring to a simmer over medium heat and cook for 7 minutes until blueberries begin to break down. Mix cornflour with water, stir into the sauce to thicken quickly, then fold in the remaining blueberries. Remove from heat and cool. Adjust consistency with small amounts of water to achieve a thick syrup that oozes slightly when cut.
  9. Top and Chill: Pour blueberry sauce evenly over the cheesecake, reserving about half a cup for serving. Refrigerate the assembled cheesecake for at least 2 hours before slicing.
  10. Serve: Slice the cheesecake and serve chilled, spooning extra blueberry sauce as desired.

Notes

  • Use any plain sweet biscuits or crackers to yield 2 cups of crumbs; variations include Arnott’s Marie, Arrowroot, Digestives, or Graham Crackers.
  • If cream cheese is softer spreadable type, omit sour cream to maintain texture.
  • Frozen blueberries can be used without thawing; bake an extra 5 minutes to compensate.
  • Inverting the cake pan base removes the ridge, making it easier to slide out the cheesecake without damaging the crust.
  • If a food processor is unavailable, crush biscuits in a ziplock bag with a rolling pin or a large can.
  • Cool the cheesecake in the oven with the door open to prevent cracking and develop creamy texture.
  • The blueberry sauce should be thick and syrupy to gently ooze when sliced, not a firm jelly.
  • Best consumed within 4 days for optimal texture and flavor; after 2-3 days, the top may ‘sweat’ slightly.
  • Different cup and spoon measures vary by country; recipe has been tested with US and Australian standards.

Find it online: https://marthatasty.com/blueberry-cheesecake-with-blueberry-sauce-recipe/