Blueberry Cheesecake
A baked vanilla cheesecake on a biscuit base, topped with a spoonful of blueberry sauce and fresh blueberries.
Don't Make These Mistakes
Beat on low speed.
Cool the sauce before it goes on.
If your oven runs hot, check at 40 minutes.
Press the base up the sides slightly.
How to Make Blueberry Cheesecake
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Heat the oven to 160°C / 320°F. Press the crushed biscuits mixed with the butter into the base of a 23 cm springform tin.
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Beat the cream cheese and 150 g sugar until smooth. Beat in the eggs and vanilla on low speed, then stir in the sour cream and flour.
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Pour onto the base and bake for 50 minutes until the edge is set. Cool in the tin for 1 hour.
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Simmer 200 g of the blueberries with the 2 tbsp sugar and a splash of water for 5 minutes. Cool.
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Chill the cheesecake for 5 hours, then top with the sauce and the remaining berries.
Why It Works
Biscuit crumbs, cream cheese, eggs, blueberries: four things, and a topping that turns a plain cheesecake into the one people ask for.
The base is crushed digestives and butter. Press it flat and up the sides slightly, so the filling has a rim to sit in. Beat the cream cheese with the sugar until smooth, add the eggs and vanilla, then the sour cream and flour. Use low speed throughout. High speed whips in air, and air is what cracks the top.
Bake at 160°C for 50 minutes. If your oven runs hot, check at 40 minutes. The centre should wobble gently. Cool in the tin for 1 hour.
Simmer 200 g of the blueberries with the sugar and a splash of water for 5 minutes until jammy, and cool. Chill the cheesecake for 5 hours, then top with the sauce and the remaining berries. Frozen blueberries make a perfectly good sauce, so there is no need to wait for the season.
After You've Cooked It
Keeps in the fridge for 4 days.
Good With
- Whipped cream
- Fresh berries
- Hot tea
- Sparkling wine
Still Wondering?
How long does Blueberry Cheesecake take to make?
About 1 hour 15 minutes of hands-on work — 25 minutes of preparation and 50 minutes of cooking — plus 6 hours of Cooling and chilling, so allow 7 hours 15 minutes from start to finish. The recipe serves 10.
What are the key tips for making Blueberry Cheesecake?
Beat on low speed. Cool the sauce before it goes on. If your oven runs hot, check at 40 minutes. Press the base up the sides slightly.
What should I serve with Blueberry Cheesecake?
Whipped cream; Fresh berries; Hot tea; Sparkling wine.
How should Blueberry Cheesecake be stored?
Keeps in the fridge for 4 days.
Is Blueberry Cheesecake suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Blueberry Cheesecake?
About 520 kcal per serving, with 8 g protein, 41 g carbohydrate and 36 g fat. The figures are calculated from the ingredient list and are an estimate.
Blueberry Cheesecake Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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