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Blueberry Cheesecake with Blueberry Sauce Recipe

★★★★★

4.5 from 53 reviews
  • Author: Noah
  • Total Time: 6 hours 30 minutes (including chilling time)
  • Yield: 8 servings 1x

Description

A deliciously creamy and smooth blueberry cheesecake featuring a buttery biscuit crust, a luscious cream cheese filling swirled with fresh blueberries, and topped with a homemade blueberry sauce. This classic dessert is baked to perfection with a light golden top and a slightly jiggly center that sets as it cools for a perfect texture every time.

Ingredients

Scale

Crust

  • 200g / 7 oz Arnott’s Marie crackers 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 full-fat sour cream (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 Sauce

  • 375g / 13 oz blueberries (divided: 125g for sauce initial simmer, remaining for stirring in)
  • 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. Preparation: Preheat your oven to 160°C / 320°F (140°C fan). Place the oven rack in the middle position to ensure even baking.
  2. Line the Springform Pan: Take a 20cm / 8″ springform cake tin and turn the base upside down. Lightly butter the base and press a square piece of parchment or baking paper onto it; clip the base back into the pan, allowing some parchment to extend beyond edges. Butter and line the sides of the pan as well.
  3. Make the Biscuit Base: Roughly break the Marie or Graham crackers by hand and place them in a food processor. Blitz until they become fine crumbs. Add melted butter and pulse briefly until the mixture resembles wet sand. Press the crumbs evenly into the prepared pan base and up the sides using a flat-based measuring cup or similar tool to compact it firmly.
  4. Prepare Cheesecake Filling: Using a stand mixer with paddle attachment or a handheld beater, beat the softened cream cheese on speed 4 for about 20 seconds until just smooth—avoid over-beating to prevent cracks. Add flour and beat briefly until incorporated. Mix in vanilla extract, sour cream, caster sugar, and lemon zest; beat until just combined, no more than 10 seconds. Add eggs one at a time, beating for 5 seconds after each addition. After the last egg, beat just until smooth, stopping immediately when no lumps remain.
  5. Stir in Blueberries: Gently fold in 250g fresh blueberries using a rubber spatula. Pour the filling into the prepared crust-lined pan and smooth the surface gently.
  6. Bake the Cheesecake: Bake in the preheated oven for 70 minutes. The top should be lightly puffed and golden brown without cracks. The center should jiggle slightly when you shake the pan gently, indicating it’s ready.
  7. Cool the Cheesecake: Open the oven door about 20 cm / 8″ and let the cheesecake cool inside for approximately 2 hours to prevent cracking. Then refrigerate in the pan for at least 4 hours or preferably overnight to fully set.
  8. Remove from Pan: Carefully remove the sides of the springform pan. Using the overhanging parchment paper, slide the cheesecake off the pan base and then off the parchment onto a serving plate.
  9. Make Blueberry Sauce: In a saucepan, combine 125g of blueberries, vanilla extract, sugar, and lemon juice. Stir and bring to a simmer over medium heat. Cook for 7 minutes until blueberries break down. Mix cornflour and water, then stir this into the sauce to thicken quickly. Add the remaining blueberries to the sauce, allowing it to become syrupy but not runny. Remove from heat and let cool.
  10. Adjust Sauce Consistency: Once cooled, stir the sauce and adjust thickness by adding small amounts of water (½ teaspoon at a time) if necessary to achieve an oozing consistency without making it runny.
  11. Serve: Spoon the blueberry sauce generously over the cheesecake to cover it completely. You may have leftover sauce for additional serving. Refrigerate for at least 2 more hours before slicing and serving.

Notes

  • Note 1: Arnott’s Marie crackers or Graham crackers provide the ideal texture for the crust but other plain biscuits can be substituted.
  • Note 2: Make sure the cream cheese is at room temperature for smooth mixing and to prevent lumps.
  • Note 3: Use fresh blueberries for best results in both filling and sauce.
  • Note 4: Turning the springform pan base upside down helps with easy removal of the cheesecake later.
  • Note 5: The biscuit base should be pressed firmly up the sides to support the cheesecake filling and prevent shrinking.
  • Note 6: Cooling the cheesecake gradually inside the oven prevents cracking and helps set the cheesecake evenly.
  • Note 7: Adjusting the blueberry sauce thickness ensures it is perfect for spooning over without being too runny or too thick.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: blueberry cheesecake, baked cheesecake, berry dessert, creamy cheesecake, homemade cheesecake

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