Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Blueberry Cheesecake Recipe
To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to attain that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an unimaginable shiny blueberry sauce topping. It’s magnificent!
Blueberry Cheesecake
I do know generally the considered a fast ‘n straightforward no-bake cheesecake recipe is attractive.
However if you wish to make cheesecake the best way it’s meant to be, with a filling that’s one way or the other fluffy however creamy on the identical time, wealthy however not so dense that it sticks to the roof of your mouth, then a baked cheesecake is the best way to go.
Add pops of blueberry littered all through that lemony cheesecake filling, then OMG that insane glistening blueberry topping ….
It’s a sight to make a grown man weep. (Properly, woman. 😂)
Don’t let the variety of steps you see visualised beneath daunt you. Whereas cheesecakes aren’t often pitched as a recipe for novices, you don’t should be an skilled cook dinner to make mine. I’ll stroll you thru it so you may have faith that you just’ve bought this, even in case you’re a primary timer.
And in contrast to muffins, you don’t want to fret about sinking and collapsing. So even a cheesecake that doesn’t go fairly to plan remains to be going to be very, excellent!
Listed below are the three elements to this Blueberry Cheesecake (which, by the best way, is a rendition of this Strawberry Cheesecake, in case you’d prefer to browse reader suggestions!):
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The biscuit crust – I’m a cheesecake crust tragic. I simply love the feel distinction of the candy crunchy crust with that insanely creamy filling. So my cheesecake crusts go up the perimeters, relatively than simply being on the bottom. However you may skip the perimeters in case you choose;
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The creamy rich-yet-light filling – a juxtaposition you may solely obtain with baked cheesecakes, the consequence of which is that it’s not sickeningly wealthy (ie we will eat extra! 🙌🏻);
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Blueberry sauce topping – with a syrup that drips slowly down the aspect of the cheesecake as you plough your means by way of it….
1. Cheesecake biscuit crust
Right here’s what you want for the cheesecake crust – simply plain candy crackers (any sort will do – a great deal of choices listed within the recipe) and butter (the glue).
The way to make the cheesecake crust
Blitz to make crumbs (or bash a ziplock bag with a rolling pin – very therapeutic), combine with butter then press into the cake pan.
TOP TIP: Make fast work of the crust through the use of one thing spherical with a flat base and straight partitions to press the crumbs into the pan.
Everyone thinks cheesecake biscuit partitions are actually fragile – however they’re really relatively sturdy as soon as the cake is cooled. I don’t have fairy fingers – and I’ve by no means destroyed one!
2. Blueberry cheesecake filling
Right here’s what goes within the cheesecake filling. Commonplace baked cheesecake components, with the addition of blueberries.
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Cream cheese – should use block, not the spreadable cream cheese in tubs (too smooth). For those who can solely get spreadable, simply skip the bitter cream;
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Blueberries – contemporary or frozen is ok right here. If utilizing frozen, don’t thaw it (in any other case it bleeds whenever you stir it in and also you’ll find yourself with a purple cheesecake!);
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Bitter cream – lightens up the combination a contact so it’s not ridiculously wealthy. Simply 1/2 cup makes such a distinction!
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Flour – only a tiny bit actually helps stabilise the filling to maintain it barely aerated (relatively than dense so it sticks to the roof of your mouth) and so it doesn’t collapse within the center;
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Eggs – the important thing ingredient that offers this cheesecake aeration. You don’t have to whip it – eggs simply naturally rise when baked (you may see in these Egg Frittata Muffins how a lot egg rises);
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Vanilla – for flavour;
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Lemon zest – as a result of the flavour of lemon is terrific to deliver a contact of freshness to cheesecakes, and is a pure pairing with blueberries; and
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Sugar – white, to maintain the color of the filling white.
The way to make the cheesecake filling
Right here’s how the filling is made and baked:
The cheesecake filling may be very easy to make – every little thing simply will get blended in a bowl, poured into the crust then baked.
TIP: Solely combine till every ingredient is integrated and the batter is clean. No have to beat to aerate the batter. If the filling is overwhelmed an excessive amount of and turns into very aerated, then the cheesecake would possibly rise so much within the oven which is able to trigger cracks. Not an enormous deal although as a result of flaws get hidden beneath the Blueberry Sauce!
You don’t have to fuss with a water bathtub to stop floor cracks. That’s solely required to rectify recipes that don’t make the filling accurately, bake on the fallacious temperature, or for too lengthy.
Why cool cheesecake within the oven?
The cake is cooled within the oven for 2 causes:
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For those who cook dinner the cake all over within the oven, it puffs up an excessive amount of which causes floor cracks; and
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To maintain the cheesecake creamy inside. The oven is turned off earlier than the cake is absolutely cooked, then it finishes cooking within the turned off oven. The gradual drop in temperature creates an atmosphere such that the cheesecake finishes cooking however can’t overcook.
3. Blueberry sauce for the cheesecake
Right here’s what you want for the blueberry topping:
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Blueberries – frozen or contemporary is ok right here;
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Sugar – to create the syrupy consistency;
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Vanilla – for flavour;
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Lemon – to chop by way of the sweetness and since it goes so properly with blueberries; and
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Cornflour/cornstarch – to thicken the syrup so it drips slowly down the cake whenever you reduce it, relatively than working in every single place.
The way to make blueberry sauce for cheesecake
We cook dinner a number of the blueberries with the sugar, lemon and vanilla in order that they break right down to create the colourful purple sauce.
Then stir in cornflour/cornstarch to thicken, and lastly stir in entire blueberries.
Phrase of warning: this blueberry sauce stains! The pictured picket spoon is now completely purple!
That is how jiggly the cheesecake must be whenever you flip the oven off:
Additionally word the way it’s fairly puffy and even an enormous sunken within the center. That doesn’t matter as a result of it sinks again right down to a degree floor as soon as it cools within the oven.
I do know I’ve been happening and on about how nice the blueberry sauce is. And it actually provides an additional particular contact right here, however I solely do it when blueberries are in season – and low-cost! As a result of this cheesecake requires 250g/8oz blueberries IN the cake (2 Australian punnets) and 375ml / 13oz ON the cake (3 punnets)
For the remainder of the yr, I solely use blueberries contained in the cake and a serve it with cream.
No one has ever complained.😉 – Johnsat x
Ingredients
- 200g/7 oz Arnott's Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1)
- 120g / 8 tbsp unsalted butter , melted
- 1 lb / 500g cream cheese , well softened (Note 2)
- 2 tbsp flour , plain/ all purpose flour
- 1 tsp vanilla extract
- 1/2 cup sour cream (full fat, sub yogurt)
- 1 1/2 cups caster sugar (superfine sugar)
- Zest of 1 lemon (can skip)
- 3 eggs , at room temperature
- 250g / 8oz blueberries (Note 3)
- 375g / 13 oz blueberries (Note 3)
- 2 tbsp lemon juice (or water)
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour/cornstarch
- 2 tbsp water
Instructions
- Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
- Line inverted base: Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan – excess paper will stick out, see photos in post and video.
- Line sides: Butter and line the side of the pan.
- Break up biscuits roughly by hand and place in a food processor.
- Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
- Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
- Add flour, beat for 5 seconds on speed 4 until just incorporated.
- Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
- Eggs: Add eggs one at a time – beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth – but stop beating immediately once smooth.
- Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
- Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).
- Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.
- Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.
- Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.
- Mix cornflour and water, then stir in – it wil thicken quickly.
- Stir in remainig blueberries. Sauce should be syrupy – remove from stove and cool. Will thicken as it cools.
- Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect "oozing" consistency (see video, Note 7) – be careful, don't make it runny!
- Spoon onto cheesecake so it's completely covered – you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
- Slice and serve!
Notes
1. Biscuits: Any plain sweet biscuits or crackers will work fine here, you need 2 cups of crumbs.
Australia: Arnott’s Marie Crackers, Arrowroot and Nice are ideal, I’ve made it with all these.
US: Use 28 squares / 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my last trip.
UK: Digestives are ideal, I LOVE digestives!
The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. It’s delicate when uncooked but once the filling is cooked, it becomes much more stable.
2. Cream Cheese – In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream.
Make sure the cream cheese is quite soft but not melting. The softer it is = easier to beat until smooth = less beating = less aeration = no cracks. Too much beating = aerated cake = cake rises = cracks.
3. Blueberries – fresh or frozen. If using frozen, do not thaw before adding into batter, and add 5 minutes onto the bake time.
Other berries – blackberries and raspberries should work with no alteration to the recipe as they have similar cooking qualities to blueberries. For strawberries, use this Strawberry Cheesecake recipe.
4. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.
5. Crumbs: OR crush in a ziplock bag using a rolling pin or large can.
After butter is added, it should just hold together when pressed between fingers.
6. Cool in oven: This ensures creamy inside and stops surface from cracking:
Cracks occur due to oven temp too high or overcooking
In this recipe, you stop cooking when it’s still quite jiggly (see video at 1 min 23 sec) which means it’s actually still a bit undercooked in the middle
By leaving it in the oven, it finishes cooking but the declining temp stops it from overcooking
If you don’t do this step, you have to cook for longer in the oven to cook middle through which makes it rise too much = cracked surface and not as creamy inside
(But if yours does crack a touch, it doesn’t matter – you’re smothering it in blueberry sauce!)
7. Blueberry topping should be like thick syrup consistency, not a set jelly. It should ooze slightly when cut.
8. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made the cheesecake recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn’t crush to a fine sand like Marie Crackers do. Both are delicious!
9. Make Ahead / Storage: Cake is at its best consumed within 4 days, after that I feel like it starts getting denser but still really fab, most people wouldn’t notice a difference! Ideal to top the day or or day before. After 2 to 3 days, the top does start to “sweat” but it’s not very noticeable.
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