Here’s a classic blueberry cheesecake recipe—creamy, rich, and not overly sweet. 🍰🫐
Blueberry Cheesecake
Ingredients
Crust
- 200 g (about 2 cups) graham crackers or digestive biscuits, crushed
- 100 g (7 tbsp) unsalted butter, melted
- 2 tbsp sugar (optional)
Cheesecake Filling
- 600 g (about 21 oz) cream cheese, softened
- ¾ cup (150 g) sugar
- 2 large eggs, room temperature
- 1 cup (240 ml) sour cream or heavy cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp cornstarch or flour
Blueberry Topping
- 2 cups fresh or frozen blueberries
- ⅓ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water
Instructions
- Prepare the crust
- Preheat oven to 170°C / 340°F.
- Mix crushed biscuits, melted butter, and sugar.
- Press firmly into the bottom of a springform pan.
- Bake for 10 minutes, then cool.
- Make the filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Mix in sour cream, vanilla, lemon juice, and cornstarch.
- Pour over cooled crust.
- Bake
- Bake at 160°C / 320°F for 50–60 minutes.
- Center should still slightly wobble.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours (overnight is best).
- Blueberry topping
- Cook blueberries, sugar, and lemon juice over medium heat.
- Stir in cornstarch slurry.
- Simmer until thickened (5–7 minutes).
- Cool completely.
- Assemble
- Spoon blueberry topping over chilled cheesecake before serving.
Tips
- Don’t overmix—this prevents cracks.
- Use a water bath if you want an ultra-smooth, crack-free top.
- Works great with raspberries or strawberries too.
If you want a no-bake version, mini cheesecakes, or a lighter/less sweet variation, tell me! 😊
