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Blueberry Cheesecake with Blueberry Sauce Topping Recipe

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4.7 from 61 reviews

This Blueberry Cheesecake is a luscious and creamy dessert bursting with fresh blueberries both inside the filling and on top as a glossy blueberry sauce. Baked to perfection with a biscuit base and a smooth cream cheese filling studded with blueberries, it offers the perfect balance of tart and sweet flavors. The recipe is straightforward, with clear steps to create a classic baked cheesecake with a fruity twist, ideal for any occasion or celebration.

Ingredients

Cheesecake Biscuit Base:

  • 200g / 7 oz Arnott’s Marie crackers or other plain biscuits (Australia) or 28 Graham Cracker squares (US)
  • 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 sour cream (full fat, can substitute yogurt)
  • 1 1/2 cups caster sugar (superfine sugar)
  • Zest of 1 lemon (optional)
  • 3 eggs, at room temperature
  • 250g / 8 oz blueberries (fresh or frozen)

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

  1. Preparation: Preheat the oven to 160°C/320°F (140°C fan) and place the oven shelf in the middle position. Prepare a 20cm/8″ springform pan by turning the base upside down, lightly buttering it, then pressing a square piece of parchment paper on it and clipping it back in place. Butter and line the sides of the pan.
  2. Cheesecake Biscuit Base: Roughly break the biscuits by hand and place in a food processor. Blitz until fine crumbs form. Add melted butter and briefly blitz again until the mixture resembles wet sand. Pour into the prepared cake tin and spread roughly over base and sides. Press the crumbs firmly up the walls and flat at the base using a flat-sided object.
  3. Filling: Using a stand mixer or handheld beater, beat the cream cheese on low speed (speed 4) just until smooth (about 20 seconds). Add flour and beat briefly to incorporate. Add vanilla, sour cream, sugar, and lemon zest, mixing until combined (about 10 seconds). Add eggs one at a time, beating briefly between each. Stir in blueberries gently with a spatula. Pour the filling into the crust.
  4. Bake: Bake the cheesecake for 70 minutes. The top should be lightly puffed, light golden brown, not cracked, and still jiggle slightly when shaken.
  5. Cool in oven: Open the oven door about 20cm/8″ and allow the cheesecake to cool inside the oven for about 2 hours. Then refrigerate for at least 4 hours or overnight, keeping the cake in the pan. The cake will sink and surface will flatten during cooling.
  6. Release: Remove the sides of the springform pan. Use the overhanging parchment paper to slide the cheesecake from the base, then slide it off the parchment onto a serving plate.
  7. Blueberry Sauce: Place 125g (1 cup) blueberries, vanilla extract, sugar, and lemon juice in a saucepan. Stir and bring to a simmer over medium heat. Simmer for 7 minutes until blueberries break down. Mix cornflour and water to form a slurry, then stir into the sauce to thicken quickly. Add the remaining blueberries (250g). Remove from heat and cool; adjust thickness with water if needed to achieve a thick syrup that oozes when cut.
  8. Assemble and Serve: Spoon the blueberry sauce generously over the cheesecake until fully covered. Refrigerate for at least 2 hours before slicing and serving to allow sauce to set slightly.

Notes

  • Use any plain sweet biscuits or crackers to make 2 cups of crumbs; Australian Arnott’s Marie Crackers, US Graham Crackers, or UK Digestives work well.
  • If using spreadable cream cheese instead of block cream cheese, omit the sour cream. Soft cream cheese creams easier and reduces cracking.
  • Both fresh and frozen blueberries can be used; if frozen, do not thaw before adding to batter and add 5 minutes to baking time.
  • Inverting the springform pan base removes its ridge and helps release the cheesecake easily without damaging the crust.
  • If you do not have a food processor, crush biscuits in a ziplock bag with a rolling pin. Crumbs should hold together when pressed after adding butter.
  • Cooling the cheesecake slowly inside the oven after baking prevents cracks and ensures a creamy texture as the center finishes cooking gently.
  • The blueberry topping should be thick and syrupy, not jelly-like. It should ooze slightly when cut for the best texture.
  • This cheesecake tastes best within 4 days of making but can be stored for up to 1 week refrigerated.

Find it online: https://mymonthlyrecipes.com/blueberry-cheesecake-with-blueberry-sauce-topping-recipe/