Easy Blueberry Cheesecake (Print Version)
# 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:
01 -
Heat oven to 355°F. Line an 8-inch springform pan with parchment paper.
02 -
Mix crushed biscuits with melted butter. Press into pan bottom and up sides. Bake 10 minutes until set.
03 -
Lower oven to 285°F. Beat cream cheese and yogurt until smooth.
04 -
Mix in sugar, cornstarch and lemon zest. Add eggs one at a time, mixing gently.
05 -
Stir in lemon juice and vanilla. Fold in half the blueberries.
06 -
Pour into crust. Bake 50-60 minutes until edges are set but center jiggles slightly.
07 -
Cool in turned-off oven with door cracked. Chill 4 hours or overnight.
08 -
For sauce: Cook remaining blueberries with sugar and lemon juice until soft.
09 -
Strain juice and reduce until syrupy. Mix back with berries.
10 -
Pour sauce over chilled cheesecake. Chill 30 minutes before serving.
# Notes:
01 -
Let ingredients come to room temperature before starting.
02 -
Don't overmix the filling to prevent cracks.
03 -
Can use gluten-free cookies for the base.
04 -
Keeps fresh in fridge for 4-5 days.