Introduction

This Blueberry Cheesecake combines a buttery cookie crust with a creamy cream cheese filling, topped with fresh blueberries and a delightful crumble. It’s perfect for a special occasion or whenever you crave a rich, fruity dessert.

The image shows a slice of blueberry cheesecake with three distinct layers on a white plate. The bottom layer is a firm, light brown crust with a smooth texture. Above it is a thick, creamy white cheesecake layer, soft and dense. The top layer is a crumbly streusel topping mixed with scattered dark purple blueberries, some purple juice slightly blending into the cheesecake. The plate sits on a white marbled surface with a few loose blueberries nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g digestive or graham crackers
2 tbsp granulated sugar (for crust)
75 g butter (melted, for crust)
300 g fresh blueberries
1 tbsp granulated sugar (for blueberries)
1 tbsp all-purpose flour (for blueberries)
2 tsp lemon juice
110 g all-purpose flour (for crumble)
80 g dark brown sugar
70 g butter (melted, for crumble)
800 g full fat cream cheese (room temperature)
260 g granulated sugar (for filling)
200 g sour cream (18%, room temperature)
1 1/2 tbsp cornstarch
2 1/2 tsp vanilla extract
4 large eggs

Instructions

Step 1: Preheat the oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
Step 2: In a food processor, blend the crackers and 2 tablespoons of granulated sugar into fine crumbs. Add the melted butter and blend until combined.
Step 3: Press the cookie crumb mixture firmly into the bottom and up the sides of the springform pan using the bottom of a glass. Bake for 10 minutes, then cool until cool to the touch. Keep the oven on.
Step 4: In a small bowl, mix the blueberries with 1 tablespoon granulated sugar, 1 tablespoon flour, and lemon juice until no dry flour remains. Set aside.
Step 5: For the crumble, combine 110 g flour and brown sugar in a bowl. Pour melted butter over and mix with a fork until crumbly with no dry flour left. Set aside.
Step 6: Beat the cream cheese with a mixer on low speed for 1 minute. Add 260 g granulated sugar and mix for another minute. Scrape down the bowl and mix for 30 seconds more.
Step 7: In a small bowl, whisk sour cream with cornstarch until smooth. Add to the cream cheese mixture along with vanilla extract. Mix on low until combined.
Step 8: Add eggs two at a time, mixing gently on low speed until fully incorporated. Scrape down the bowl and mix once more to ensure everything is combined.
Step 9: Pour the cheesecake batter into the prepared pan. Evenly spread the blueberry mixture over the batter, then sprinkle the crumble on top.
Step 10: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan. Set this cake pan inside a larger baking or roasting pan and carefully pour in hot water to create a water bath, avoiding water entering the crust.
Step 11: Alternatively, wrap a triple layer of aluminum foil tightly around the springform pan to protect it from water, ensuring it’s well sealed.
Step 12: Bake for 1 hour and 20 to 30 minutes. After baking, gently shake the pan; the cheesecake’s center should still be slightly wobbly.
Step 13: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Step 14: Remove from the oven and water bath. Place on a cooling rack and cool to room temperature for about 1 hour.
Step 15: Refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving to fully set.

Tips & Variations

Use fresh, ripe blueberries for the best flavor and texture.
Swap the cookie crust with crushed pretzels or digestive biscuits for a twist.
Add a splash of lemon zest to the filling for extra brightness.
If you don’t have a springform pan, use a deep cake pan and line it well with parchment for easier removal.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 2 months. To serve, thaw overnight in the fridge. Reheat is not recommended as it affects texture.

How to Serve

A close-up of a cheesecake slice with three visible layers on a white plate. The bottom layer is a thick, smooth, light brown crust. Above it is a thick, creamy white cheesecake layer that looks soft and dense. The top layer is a crumbly, golden-brown streusel crust with scattered dark purple blueberries baked in, some juices slightly soaked into the cheesecake layer below. The background has a white marbled texture with loose blueberries around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but thaw them fully and drain excess liquid before mixing to prevent a soggy cheesecake.

Why is the water bath necessary?

A water bath helps the cheesecake bake evenly and prevents cracking by maintaining a gentle, moist heat around the pan.