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Creamy Blueberry Cheesecake with Sauce

This amazing blueberry cheesecake combines a buttery cookie crust with a creamy filling packed with fresh berries. Topped with homemade blueberry sauce, it's surprisingly simple to make - no water bath needed. Perfect for special occasions or whenever you're craving something sweet.

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Updated on Fri, 03 Jan 2025 01:01:09 GMT
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A slice of creamy cheesecake topped with fresh blueberries and a berry sauce on a beige plate, surrounded by additional blueberries and a sprinkle of powdered sugar. Save it
A slice of creamy cheesecake topped with fresh blueberries and a berry sauce on a beige plate, surrounded by additional blueberries and a sprinkle of powdered sugar. | myhomemaderecipe.com

This blueberry cheesecake makes my heart sing every time I bake it in my kitchen. The creamy filling melts in your mouth while fresh blueberries add the perfect burst of flavor. I've simplified this recipe over the years and removed any fussy steps like water baths. Trust me, once you try this version you'll never look back.

What Makes This Recipe Special

The magic of this cheesecake lies in its perfect balance of flavors. The tanginess of cream cheese blends beautifully with hints of lemon zest while plump blueberries bring natural sweetness. I love that it only needs basic kitchen tools. After years of testing I've created a foolproof method that gives you smooth, crack-free results without any complicated techniques.

Everything You Need

  • Digestive Biscuits or Graham Crackers: 200g crushed into crumbs. I usually pop them in my food processor but crushing them in a bag works too.
  • Melted Butter: 75g to bind those delicious crumbs together.
  • Cream Cheese: 450g sitting at room temp for the smoothest texture.
  • Yoghurt: 150g also room temp because cold ingredients are a no-no.
  • Caster Sugar: 125g mixed with cornstarch for the perfect sweetness.
  • Cornstarch: 2 tbsp which gives the filling its perfect texture.
  • Lemon Zest: 1 tsp freshly grated from my favorite organic lemons.
  • Eggs: 3 large ones at room temp which bind everything together.
  • Vanilla Bean Paste: 1 tsp for that gorgeous vanilla flavor.
  • Blueberries: 200g make sure they're completely dry.

Let's Make This Cheesecake Together

Start With The Base
Get your oven nice and hot at 350°F. Mix those crushed biscuits with melted butter until they look like wet sand. Press this mixture into your lined springform pan making sure to create a nice edge. Pop it in the oven for 10 minutes and let it cool.
Mix Up The Filling
Grab your biggest bowl and mix the cream cheese and yoghurt until they're smooth as silk. Add your sugar cornstarch and that fragrant lemon zest. Gently mix in each egg then stir in the vanilla. Last but not least fold in those gorgeous blueberries.
Time To Bake
Pour everything into your cooled crust and smooth the top with love. Bake at 285°F for about an hour until it has a slight wobble in the middle. Then turn off the heat crack the door open and let it slowly cool down.
The Waiting Game
Pop it in the fridge for at least 4 hours but overnight is even better. Trust me the wait is worth it.
A slice of creamy blueberry cheesecake topped with fresh blueberries and a drizzle of purple sauce is displayed on a white plate. Save it
A slice of creamy blueberry cheesecake topped with fresh blueberries and a drizzle of purple sauce is displayed on a white plate. | myhomemaderecipe.com

My Secret Blueberry Topping

The topping is pure magic in my kitchen. Simmer fresh blueberries with a touch of sugar and lemon juice until they're tender but still hold their shape. I love straining the juice and cooking it down until it's thick and glossy before adding the berries back in. You can either blanket the whole cheesecake with this heavenly sauce or serve it on the side.

Keeping Your Cheesecake Fresh

This beauty stays perfect in the fridge for 5 days if you can resist it that long. Sometimes I switch things up with blackberries or raspberries when they're in season. Just skip the strawberries they tend to make things too watery and nobody wants that.

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries in this recipe. Just keep in mind that frozen berries might release more liquid and become softer when cooked. Let them thaw and drain excess liquid before using in the filling.

→ Why did my cheesecake crack on top?

Cheesecake cracks usually happen from overmixing or baking at too high a temperature. Mix ingredients just until combined and make sure your oven temperature is correct. Letting the cheesecake cool slowly in the oven also prevents cracks.

→ How do I know when my cheesecake is done baking?

The edges should be set and light golden brown, while the center should still have a slight wobble when gently shaken. The cheesecake will continue to set as it cools. Don't wait until it's completely firm in the center.

→ Can I make this cheesecake ahead of time?

This cheesecake can be made 1-2 days ahead and stored in the fridge. Add the blueberry sauce just before serving for the best presentation. The cheesecake stays fresh in the fridge for up to 5 days.

→ What's the best way to get clean slices when cutting?

Run your knife under hot water and wipe it clean between each cut. You might want to add the blueberry sauce to individual slices rather than the whole cake for cleaner cutting. Chilling the cake well also helps get neater slices.

Easy Blueberry Cheesecake

A delicious blueberry cheesecake that's easy to make and topped with fresh berry sauce. No fancy techniques needed - just pure cheesecake perfection.

Prep Time
45 Minutes
Cook Time
60 Minutes
Total Time
105 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 cheesecake (8-inch))

Dietary: Vegetarian

Ingredients

01 220g digestive biscuits or graham crackers, finely crushed.
02 65g unsalted butter, melted.
03 600g full-fat cream cheese, room temperature.
04 115g plain or Greek yogurt, room temperature.
05 150g caster sugar.
06 15g cornstarch.
07 1 lemon, zested.
08 3 large eggs, room temperature.
09 ½ tablespoon lemon juice.
10 ½ teaspoon vanilla bean paste.
11 500g fresh blueberries (divided for filling and sauce).
12 50g sugar (for sauce).
13 1 tablespoon lemon juice (for sauce).

Instructions

Step 01

Heat oven to 355°F. Line an 8-inch springform pan with parchment paper.

Step 02

Mix crushed biscuits with melted butter. Press into pan bottom and up sides. Bake 10 minutes until set.

Step 03

Lower oven to 285°F. Beat cream cheese and yogurt until smooth.

Step 04

Mix in sugar, cornstarch and lemon zest. Add eggs one at a time, mixing gently.

Step 05

Stir in lemon juice and vanilla. Fold in half the blueberries.

Step 06

Pour into crust. Bake 50-60 minutes until edges are set but center jiggles slightly.

Step 07

Cool in turned-off oven with door cracked. Chill 4 hours or overnight.

Step 08

For sauce: Cook remaining blueberries with sugar and lemon juice until soft.

Step 09

Strain juice and reduce until syrupy. Mix back with berries.

Step 10

Pour sauce over chilled cheesecake. Chill 30 minutes before serving.

Notes

  1. Let ingredients come to room temperature before starting.
  2. Don't overmix the filling to prevent cracks.
  3. Can use gluten-free cookies for the base.
  4. Keeps fresh in fridge for 4-5 days.

Tools You'll Need

  • 8-inch springform pan.
  • Baking paper.
  • Large mixing bowl.
  • Saucepan.
  • Sieve.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cream cheese, yogurt).
  • Eggs.
  • Wheat (if using regular biscuits).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 23 g
  • Total Carbohydrate: 42 g
  • Protein: 6 g