Blueberry Cheesecake with Blueberry Sauce Topping Recipe
This Blueberry Cheesecake is a luscious, baked dessert bursting with fresh blueberries both within its creamy filling and as a glossy, syrupy topping. Featuring a crunchy biscuit base, a smooth and lightly rich cheesecake filling studded with blueberries, and a vibrant blueberry sauce on top, this classic Western-style dessert is perfect for celebrations or any occasion that calls for an indulgent sweet treat. The recipe carefully balances texture and flavor, resulting in a no-crack, perfectly set cheesecake that is as beautiful as it is delicious.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Ingredients
Cheesecake Biscuit Base:
- 200g / 7 oz Arnott’s Marie crackers or other plain biscuit (Aus) 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 (or 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 for Cheesecake:
- 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
- Preparation: Preheat your oven to 160°C/320°F (140°C fan) and position a shelf in the middle. Prepare a 20cm/8″ springform cake tin by turning its base upside down, lightly buttering it, and pressing a square of parchment paper on top. Then clip the sides of the tin in place, butter and line the sides with parchment paper as well.
- Make the Biscuit Base: Break the biscuits into rough pieces and place in a food processor. Blitz until you get fine crumbs. Add the melted butter and pulse briefly until the mixture resembles wet sand. Press this mixture firmly into the prepared cake tin, spreading up the sides to nearly the top and flattening the base using a flat object like a measuring cup to ensure it’s compact.
- Prepare the Cheesecake Filling: Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese just until smooth (about 20 seconds on medium speed) to avoid aeration. Add the flour and mix until incorporated (5 seconds). Add vanilla extract, sour cream, caster sugar, and lemon zest; beat briefly until combined (10 seconds). Add eggs one at a time, beating briefly after each addition. Stir in the blueberries gently with a rubber spatula to distribute them evenly without breaking them.
- Assemble and Bake: Pour the filling over the biscuit base in the cake tin, smoothing the top if needed. Bake for 70 minutes at 160°C/320°F (140°C fan). The cheesecake should be lightly golden on top, puffed, but still jiggle slightly when shaken gently. This indicates it’s set but not overcooked.
- Cooling: Cool the cheesecake in the oven with the door slightly open (about 8 inches) for approximately 2 hours. This gradual cooling prevents cracks and allows the cheesecake to finish cooking softly. Then refrigerate for at least 4 hours or overnight to fully set.
- Release from Pan: Remove the springform pan sides carefully. Using the parchment paper overhang, slide the cheesecake off the base, then gently peel off the parchment paper from underneath.
- Make the Blueberry Sauce: In a saucepan, combine 125g / 4 oz blueberries, vanilla, sugar, and lemon juice. Bring to a simmer over medium heat and cook for about 7 minutes until the blueberries break down. Mix cornflour with water to create a slurry, then stir into the simmering sauce to thicken. Immediately add the remaining blueberries and stir. Remove from heat and let cool until syrupy. Adjust the thickness by adding water in small increments if needed—the sauce should be thick but still ooze when served.
- Finish and Serve: Spoon the cooled blueberry topping over the cheesecake, covering it entirely. Refrigerate again for at least 2 hours before slicing and serving. You can reserve any extra sauce for additional topping as desired.
Notes
- Biscuits: Any plain sweet biscuit or crackers can be used. Arnott’s Marie Crackers, Arrowroot, and Digestives work well. For US cooks, Graham Crackers are the typical choice.
- Cream Cheese: If using spreadable cream cheese instead of block, omit sour cream for best results. Make sure cream cheese is softened but not melted.
- Blueberries: Fresh or frozen blueberries work; if frozen, do not thaw, add 5 minutes extra to baking time. Other berries like blackberries or raspberries can be substituted with similar results.
- Inverted Pan Base: Turning the springform pan base upside down eliminates the ridge and helps slide the finished cheesecake off smoothly.
- Crumb Texture: The biscuit crumbs mixed with butter should resemble wet sand, holding together firmly when pressed.
- Cooling Method: Cooling the cheesecake slowly in the oven prevents cracking and overcooking. The slight jiggle is key for creamy filling.
- Blueberry Sauce Consistency: The sauce should be syrupy and ooze slightly when sliced; avoid making it too runny.
- Measurements: Be mindful that cup and spoon sizes vary by country. The recipe works with both US and Australian measurements.
- Storage: Best enjoyed within 4 days. The topping is best added fresh or a day before serving. The cheesecake may sweat slightly after a few days but remains delicious.
