Introduction

This luscious Blueberry Cheesecake combines a buttery biscuit base with a creamy, smooth filling bursting with fresh blueberries. Finished with a homemade blueberry sauce, it’s a delightful dessert perfect for any occasion.

A close-up view of a slice of blueberry cheesecake with three visible layers: a thick, crumbly golden brown crust on the bottom and sides, a creamy off-white cheesecake layer filled with scattered blueberries in the middle, and a glossy, deep purple blueberry topping with whole blueberries piled on top, with some purple sauce dripping down the sides and pooling slightly on a white plate with a white marbled texture underneath, small crumbs scattered near the base, and a metal serving spatula partially under the slice, photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g/7 oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares
120g / 8 tbsp unsalted butter, melted

500g / 1 lb cream cheese, well softened
2 tbsp plain/all purpose flour

1 tsp vanilla extract
1/2 cup sour cream (full fat, substitute yogurt if desired)

1 1/2 cups caster sugar (superfine sugar)
Zest of 1 lemon (optional)
3 eggs, at room temperature

250g / 8 oz blueberries
375g / 13 oz additional blueberries
2 tbsp lemon juice (or water)

1/2 cup white sugar
1/2 tsp vanilla extract (for sauce)
1 1/2 tsp cornflour (cornstarch)

2 tbsp water

Instructions

Step 1: Preheat your oven to 160°C/320°F (140°C fan). Place a shelf in the middle of the oven. Prepare a 20cm/8″ springform cake tin by turning the base upside down, lightly buttering it, and pressing a square piece of parchment paper on top. Clip this into the pan, allowing excess paper to stick out. Butter and line the sides of the pan as well.
Step 2: For the biscuit base, break the biscuits roughly by hand and pulse them in a food processor until fine crumbs form. Add melted butter and briefly blitz until the mixture resembles wet sand. Press this mixture evenly into the prepared tin, pressing the crumbs up the sides almost to the top and flattening the base with a flat-sided tool.

Step 3: In a stand mixer or with a handheld beater, beat the softened cream cheese until just smooth, avoiding over-aeration. Add flour and beat briefly until incorporated.
Step 4: Add vanilla extract, sour cream, sugar, and lemon zest (if using). Beat until just combined. Then add the eggs one at a time, beating briefly between each addition, and stop as soon as the batter is smooth.
Step 5: Gently fold in 250g blueberries using a rubber spatula and pour the filling into the biscuit crust.

Step 6: Bake the cheesecake for 70 minutes until the top is lightly golden and slightly puffed, with a gentle jiggle when shaken. Let the cake cool in the oven with the door open about 8″ (20 cm) for 2 hours, then refrigerate in the pan for at least 4 hours or overnight. The cake will sink slightly and become flat on top.
Step 7: Remove the sides of the springform pan. Use the parchment overhang to lift the cheesecake off the base, then slide it off the paper onto a serving plate.
Step 8: To make the blueberry sauce, combine 1 cup (125g) blueberries, vanilla, sugar, and lemon juice in a saucepan. Heat over medium and simmer for 7 minutes until the berries break down. Mix cornflour with water, stir into the saucepan, and cook until thickened. Stir in the remaining blueberries and allow to cool. Adjust thickness by adding a little water if needed.

Step 9: Spoon the cooled blueberry sauce over the cheesecake to cover completely. Reserve about half a cup for touch-ups. Refrigerate the topped cheesecake for at least 2 hours before slicing and serving.

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth filling without lumps.
To avoid cracks, do not overbeat the filling and allow the cheesecake to cool gradually in the oven.

For a tangier twist, substitute sour cream with full-fat Greek yogurt.
If fresh blueberries are not available, frozen berries can be used for both filling and sauce—just thaw and drain excess liquid.

Storage

Store leftover cheesecake covered in the refrigerator for up to 3 days. Keep the blueberry sauce separate until serving if you prefer a firmer topping. Reheat the sauce gently before spooning it over slices if desired, but the cheesecake itself is best served chilled.

How to Serve

A thick slice of cheesecake sits on a white plate with a white marbled texture beneath it, displaying three main layers. The bottom layer is a rough-textured, golden-brown graham cracker crust that wraps up the sides. The middle layer is creamy and pale with visible spots of mixed berries inside, adding purple and red colors. The top layer is a shiny, deep purple and black glossy berry topping with whole berries and syrup dripping down the sides onto the plate, creating a rich and juicy look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different biscuit for the base?

Yes, plain digestive biscuits or graham crackers work well as substitutes. Avoid sweet or flavored biscuits to keep the base balanced.

Why did my cheesecake crack on top?

Cracks usually form if the batter is overbeaten or baked at too high a temperature. Also, rapid cooling causes cracking, so allow the cheesecake to cool gradually in the oven with the door open as instructed.