Yummy Blueberry Cheesecake Creamy (Print-Friendly Version)
Velvety cheesecake with a golden crust and tangy, sweet blueberry topping. Ideal for all occasions.
# What You’ll Need to Make This:
→ Crust
01 -
190 g finely crushed graham crackers or digestive biscuits
02 -
75 g crushed walnuts or pecans
03 -
12 g granulated sugar
04 -
85 g unsalted butter, melted
→ Cheesecake Filling
05 -
680 g cream cheese, softened
06 -
200 g granulated sugar
07 -
3 eggs
08 -
5 ml vanilla extract
→ Blueberry Sauce
09 -
320 g blueberries, fresh or frozen
10 -
36 g granulated sugar, or to taste
11 -
1 lemon, zested
12 -
30 ml lemon juice
# How to Prepare:
01 -
Combine crushed graham crackers or digestive biscuits, walnuts or pecans, sugar, and melted butter in a bowl. Mix thoroughly until mixture is evenly moistened. Press into a greased 23 cm springform pan using the bottom of a glass to form an even base. Set aside.
02 -
Preheat oven to 160°C. In a large mixing bowl, beat softened cream cheese and sugar on medium speed until smooth and lump-free. Add eggs one at a time, mixing thoroughly between additions. Incorporate vanilla extract and mix until just combined. Scrape down the sides of the bowl as needed.
03 -
Pour the cream cheese batter over the prepared crust in the springform pan. Bake in the preheated oven for 50 to 55 minutes. The edges will brown and the centre may crack, which is normal. Remove from oven and cool completely on a wire rack. Refrigerate until thoroughly chilled, preferably overnight.
04 -
In a small saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Simmer over medium heat for approximately 10 minutes, or until the fruit begins to break down and the sauce thickens slightly. Allow to cool completely.
05 -
Release the chilled cheesecake from the springform pan and place on a serving platter. Spoon blueberry sauce over each slice before serving.
# Extra Tips:
01 -
For best results, prepare the cheesecake a day in advance and add the blueberry sauce just before serving.