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Blueberry Cheesecake

This creamy Blueberry Cheesecake features a buttery biscuit crust, smooth filling, and a delightful blueberry sauce on top, making it a perfect dessert for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 200 grams digestive biscuits Provides a crunchy and buttery crust.
  • 100 grams unsalted butter Binds the crust ingredients together for a rich flavor.
Filling
  • 500 grams full-fat cream cheese Creates a rich and creamy filling, essential for the texture.
  • 200 grams full-fat plain or Greek-style yoghurt Adds creaminess and a slight tang.
  • 150 grams caster/superfine sugar Sweetens the filling without graininess.
  • 30 grams cornstarch Acts as a thickener to stabilize the cheesecake.
  • 1 teaspoon lemon zest Imparts freshness and bright flavor to the filling.
  • 3 large eggs Provides structure and helps in binding the ingredients.
  • 1 tablespoon lemon juice Offers acidity, balancing sweetness in the filling.
  • 1 teaspoon vanilla bean paste Enhances flavor with a warm aromatic touch.
Topping
  • 300 grams fresh blueberries Adds tartness and sweetness on top of the cheesecake.
  • 40 grams caster/superfine or granulated sugar Sweetens the blueberry sauce for topping.
  • 1 tablespoon lemon juice Balances the sweetness when cooking the blueberries.

Method
 

Preparation
  1. Preheat the oven to 355°F (180°C) and line an 8-inch springform pan with baking paper.
  2. Mix the crushed digestive biscuits with melted butter and compress into an even layer in the pan. Bake for 10 minutes and let cool.
Filling
  1. Reduce the oven temperature to 285°F (140°C). In a large bowl, whisk together cream cheese and yogurt until smooth.
  2. In another bowl, combine sugar, cornstarch, and lemon zest. Add this mixture to the cream cheese mix and incorporate eggs one at a time, mixing well after each addition. Add lemon juice and vanilla, stirring until smooth.
  3. Fold in the blueberries gently.
  4. Pour the filling onto the cooled crust, smoothing the top. Bake for 50-60 minutes until lightly golden, then cool in the oven with the door ajar.
  5. Chill in the refrigerator for at least 4 hours to set.
Blueberry Sauce
  1. Cook blueberries with sugar and lemon juice in a saucepan until softened. Strain the juices and then reduce over heat until syrupy.
  2. Combine the cooked blueberries with the reduced juices and pour over the chilled cheesecake.
  3. Chill for an additional 30-45 minutes before serving.

Notes

For best results, ensure ingredients are at room temperature. Serve chilled and enjoy with fresh blueberries on top.