🍰🫐 Blueberry Cheesecake (Creamy & Rich)
This is a smooth, baked cheesecake with a buttery crust, velvety cream cheese filling, and a sweet-tart blueberry topping.
🧾 Ingredients
🧈 Crust
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/2 cup melted butter
- 2 tbsp sugar
🍰 Cheesecake Filling
- 3 (8 oz / 225g each) blocks cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream (or thick yogurt)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, enhances flavor)
🫐 Blueberry Topping
- 2 cups blueberries (fresh or frozen)
- 1/3 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water (slurry)
👩🍳 Instructions
1. Make the crust
- Preheat oven to 160°C (325°F).
- Mix crumbs, melted butter, and sugar.
- Press into a springform pan.
- Bake 8–10 minutes, then cool slightly.
2. Make cheesecake filling
- Beat cream cheese and sugar until smooth (no lumps).
- Add eggs one at a time, mixing gently.
- Stir in sour cream, vanilla, and lemon juice.
- Pour over crust and smooth the top.
3. Bake
- Bake for 50–60 minutes.
- Center should still slightly jiggle.
- Turn off oven and let cheesecake sit inside for 30–60 minutes (prevents cracking).
- Cool completely, then refrigerate at least 4 hours or overnight.
4. Make blueberry topping
- In a saucepan, cook blueberries, sugar, and lemon juice for 5–7 minutes.
- Stir in cornstarch slurry.
- Cook until thick and glossy.
- Cool before adding to cheesecake.
5. Assemble
- Spoon cooled blueberry topping over chilled cheesecake.
- Spread evenly.
🍽️ Serve
- Slice chilled for clean cuts.
- Serve cold for best texture.
🔥 Tips
- Don’t overmix after adding eggs (prevents cracks).
- Water bath baking makes it extra smooth (optional but recommended).
- Chill fully before slicing or it won’t hold shape.
If you want, I can also make a no-bake blueberry cheesecake, a swirl baked version, or a mini cheesecake cup version for parties.
