The Best Blueberry Cheesecake
Print Pin VideoThis blueberry cheesecake features a silky smooth vanilla filling with fresh blueberries dotted throughout, a buttery biscuit base, and a sweet, juicy blueberry topping. It’s rich, creamy, and probably one of the best cheesecakes I've had!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cheesecake Crust
- 3 cups (360 g) plain sweet biscuits - you can use graham crackers, superwine, Arnott's marie biscuits etc. I used superwine biscuits (my preferred option)
- ¾ cup (170 g) unsalted butter - melted
- 3 tbsp (35 g) white granulated sugar
Cheesecake Filling
- 3 cups (680 g) cream cheese - room temperature (24 oz in the US)
- 1½ tbsps (11 g) all-purpose flour
- 1 cup (200 g) white granulated sugar
- ½ cup (125 g) sour cream - room temperature
- 1½ tsps vanilla extract/essence
- 1 tsp fresh lemon juice
- pinch of salt
- 3 large eggs - room temperature
- 1½ cups (225 g) fresh blueberries
Blueberry Topping
- 2½ cups (375 g) fresh blueberries - divided into 1 cup (150g) and 1½ cups (225g)
- 2 tbsps lemon juice - fresh
- ¼ cup (50 g) white granulated sugar
- 2 tbsps water
- 2 tsps cornstarch
- ¼ tsp vanilla extract/essence
- 1 tbsp unsalted butter - cold
Instructions
- Preheat oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan). Lightly grease a 9-inch springform pan and line the base and sides with parchment paper. Set aside.
Cheesecake Crust
- Blend the biscuits in a food processor until fine crumbs form (avoid over-processing into powder). Transfer to a bowl, add the melted butter and sugar, and mix until evenly combined.
- Pour the crumbs into the springform pan, and using your hands or the bottom of a cup, firmly press the crumbs up the sides of the cake pan and evenly on the bottom (see note 2 for extra tips on how I like to do this).
- Bake for 8 minutes, then remove from the oven and allow to cool. Reduce oven temperature to 160°C (320°F) conventional (see note 1 if using a convection oven with a fan).
Cheesecake Filling
- In a large bowl, beat the cream cheese on low-medium speed until smooth and creamy. Don't overmix (see note 3).
- Add the flour and mix until just combined.
- Add the sugar, sour cream, vanilla, lemon juice and salt. Mix on low speed until smooth and combined.
- Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix. Set the mixer aside as the rest of the mixing will be done by hand.
- Using a spatula, gently fold in the blueberries.
- Pour the filling into the crust and gently shake the pan to level the top. Place the springform pan onto a baking tray (in case it leaks) and bake for about 65 minutes, or until the edges are set and the centre still has a slight wobble (see note 4). To check, gently touch the centre of the cheesecake — if no batter sticks to your finger, it's ready. If the top browns too quickly while baking, loosely cover it with foil.
- Turn the oven off and allow the cheesecake to cool in the oven for 30 minutes with the door closed, then for 1 hour with the door slightly open. Remove and cool completely at room temperature.
- Cover and refrigerate for at least 4 hours or preferably overnight for the best taste and texture.
Blueberry Topping
- Combine 1 cup (150g) of the blueberries, lemon juice, sugar, water, cornstarch and vanilla in a saucepan over medium heat. Cook, stirring frequently, until the blueberries soften and the mixture thickens.
- Remove from heat and fold in the remaining 1½ cups (225g) of blueberries and butter. Transfer to a heatproof bowl and cool completely.
- Once set, carefully remove the cheesecake from the pan and peel away the parchment. Transfer to a serving plate and spoon the cooled blueberry topping over the cheesecake before slicing and serving.
Video
Notes
Note 1. If using a convection oven with a fan function, bake the crust at 320°F (160°C), as the fan function bakes food faster. You also want to bake the filling at 285°F (140°C).
Note 2. The way that I like to ensure that I have a nice even crust, is to place about ⅔ of the crumbs into the cake tin, spread them out to the edges, and then use a cup to push the crumbs up the sides of the cake tin (see video for visual demonstration). You want it to be relatively high, leaving a small gap at the top of the cake tin. Once done, add the remaining crumbs into the middle, spread them out evenly and then again use the bottom of the cup to press the crumbs firmly into place.
Note 3. You don't want to incorporate too many air bubbles into the cheesecake batter, so only mix until just combined for each step. Cheesecake relies on gentle mixing to ensure a dense, creamy texture.
Note 4. If the cheesecake starts to crack on the top, it likely means that the cheesecake is overbaking. If it's close to the 65-minute mark, turn off the oven as soon as you see cracks to prevent overbaking. If your cheesecake cracks, don't worry, just spoon the blueberry sauce on the top (it will cover any of the flaws and no one will know!). It will still taste great :)
Nutrition
Calories: 444kcal | Carbohydrates: 56g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 589mg | Potassium: 285mg | Fiber: 2g | Sugar: 39g | Vitamin A: 595IU | Vitamin C: 6mg | Calcium: 252mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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