Description
This classic Blueberry Cheesecake recipe features a buttery biscuit crust topped with a creamy, smooth cream cheese filling infused with lemon zest and vanilla. Fresh blueberries are swirled into the filling and cooked down to create a luscious blueberry topping, making a perfect dessert for any occasion. The cheesecake is baked to perfection, offering a rich, tangy, and sweet flavor profile balanced by the fresh fruit.
Ingredients
Scale
Crust
- 200g/7 oz Arnott’s Marie crackers or other plain biscuits (28 Graham Cracker squares)
- 120g / 8 tbsp unsalted butter, melted
Filling
- 1 lb / 500g 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
Blueberry Topping
- 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
- Prepare the crust: Crush the Arnott’s Marie crackers or Graham crackers until finely ground. Mix the crushed biscuits with the melted unsalted butter until combined evenly. Press this mixture into the base of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling to help it set.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the plain flour, vanilla extract, sour cream, caster sugar, and lemon zest (if using), mixing well to combine. Incorporate the eggs one at a time, beating gently after each addition to avoid incorporating too much air. Finally, gently fold in 250g of blueberries to distribute evenly.
- Bake the cheesecake: Pour the cheesecake filling over the chilled crust in the springform pan. Place the pan in a preheated oven at 160°C (320°F) and bake for approximately 70 minutes or until the center is almost set but still slightly wobbly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for one hour to cool gradually and minimize cracking. Remove afterward and chill in the refrigerator for several hours or overnight to fully set.
- Prepare blueberry topping: While the cheesecake is baking or cooling, make the blueberry topping. In a saucepan, combine 375g blueberries, lemon juice, white sugar, and vanilla extract over medium heat. Cook until the berries soften and release their juices. Mix cornflour with water to make a slurry and add it to the simmering blueberries to thicken the sauce. Stir gently until the sauce thickens, then remove from heat and allow to cool.
- Assemble and serve: Once the cheesecake is fully chilled and set, gently spread the blueberry topping evenly over the surface. Return to the refrigerator to chill briefly if needed. Serve cold, sliced into 12 portions, and enjoy your creamy, fruity blueberry cheesecake.
Notes
- Note 1: You can substitute Arnott’s Marie crackers with Graham crackers or any plain sweet biscuit.
- Note 2: Make sure the cream cheese is well softened to avoid lumps in the batter.
- Note 3: Fresh or frozen blueberries can be used. For best results, use fresh blueberries if available.
- Allow the cheesecake to cool gradually to avoid cracks on the surface.
- Chilling overnight helps enhance the cheesecake’s flavor and texture.
