Blueberry Cheesecake

Blueberry cheesecake, a timeless dessert, offers a perfect marriage of creamy richness and tart berry freshness. This indulgent treat has found its way into the hearts of dessert lovers across the globe. Its roots can be traced back to ancient Greece, yet it has evolved significantly, with the addition of blueberries bringing a uniquely delightful twist.

A quintessential blueberry cheesecake starts with its base, which typically consists of crushed digestive biscuits. This simple yet essential layer provides a satisfying crunch that contrasts beautifully with the smooth, creamy filling. The biscuits are mixed with melted butter, pressed into a tin, and chilled to create a firm foundation for the layers to come.

The heart of a blueberry cheesecake lies in its filling. Made from cream cheese, sugar, eggs, and a touch of vanilla extract, this mixture should be velvety and lush. For a baked cheesecake, the filling is poured over the biscuit base and baked until just set. This creates a dense, custard-like texture. Alternatively, for a no-bake version, the filling is thickened with gelatin or whipped cream, resulting in a lighter, mousse-like consistency.

The crowning glory of this dessert is, of course, the blueberry topping. Fresh or frozen blueberries can be used, depending on the season. They are cooked with a bit of sugar and lemon juice until they burst and form a vibrant, juicy compote. This topping not only adds a burst of colour but also a delightful tang that cuts through the richness of the cream cheese.

Once the cheesecake has set, it is ready to be adorned with the blueberry compote. The deep purple hue of the berries against the creamy white of the cheesecake makes for a visually stunning dessert. For an added touch, fresh blueberries and a sprig of mint can be used to garnish.

Blueberry cheesecake is best served chilled, allowing the flavours to meld and the texture to firm up perfectly. Each bite offers a blend of creamy, crunchy, and fruity elements that is simply irresistible.

Blueberry cheesecake is a dessert full of indulgence and elegance. Whether you opt for a baked or no-bake version, this treat is sure to impress and ideal for any occasion or even just because.

Blueberry Cheesecake

Blueberry cheesecake combines a crunchy biscuit base, a creamy filling, and a tangy blueberry topping, creating a dessert that’s both indulgent and visually stunning. Perfect for any occasion, this cheesecake is sure to impress and delight.

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Course: Dessert

Cuisine: American

Keyword: Biscuits, Blueberries, Blueberry Cheesecake, Cheesecake, Eggs

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Chilling: 6 hours hours

Total Time: 7 hours hours 20 minutes minutes

Servings: 12 Slices

Calories: 439kcal

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Ingredients

 

MetricImperial

Biscuit Base:

• 200 g digestive biscuits
• 100 g unsalted butter melted

Filling:

• 600 g cream cheese softened
• 150 g caster sugar
• 1 tsp vanilla extract
• 3 large eggs free range
• 200 ml sour cream

Blueberry Topping:

• 300 g blueberries fresh or frozen
• 50 g caster sugar
• 1 tbsp lemon juice
• 1 tbsp cornflour mixed with
• 2 tbsp water

Instructions

• Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
  200 g digestive biscuits
• Mix the crumbs with melted butter until well combined.
  100 g unsalted butter
• Press the mixture firmly into the base of a 23cm (9-inch) springform tin. Refrigerate while preparing the filling.
• Preheat the oven to 160°C (140°C fan)/325°F/gas mark 3.
• In a large bowl, beat the cream cheese and caster sugar until smooth.
  600 g cream cheese, 150 g caster sugar
• Add the vanilla extract and mix well.
  1 tsp vanilla extract
• Add the eggs, one at a time, beating well after each addition.
  3 large eggs
• Fold in the sour cream until the mixture is smooth and creamy.
  200 ml sour cream
• Pour the filling over the chilled biscuit base and smooth the top.
• Bake for 50-60 minutes, or until the edges are set but the centre still has a slight wobble.
• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
• Remove from the oven and allow to cool completely at room temperature before refrigerating for at least 4 hours, or overnight.
• In a saucepan, combine the blueberries, caster sugar, and lemon juice.
  300 g blueberries, 50 g caster sugar, 1 tbsp lemon juice
• Cook over medium heat until the blueberries release their juices and begin to soften, about 5-7 minutes.
• If a thicker topping is desired, stir in the cornflour mixture and cook for another 1-2 minutes until thickened.
  1 tbsp cornflour, 2 tbsp water
• Allow the compote to cool completely before spreading over the chilled cheesecake.
• Once the cheesecake is set, carefully remove it from the springform tin and transfer it to a serving plate.
• Spoon the blueberry topping over the cheesecake, spreading it evenly.
• Garnish with fresh blueberries and a sprig of mint, if desired.
• Slice and serve chilled.

Nutrition

Calories: 439kcal | Carbohydrates: 38g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 267mg | Potassium: 155mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1062IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg