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.

Prep Time 30

Cook Time 50

Chilling 6

Total Time 7 20

Servings Slices

Ingredients

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