Blueberry Cheesecake Recipe
How to make Blueberry Cheesecake? This is post about how to make Blueberry Cheesecake at home with step by step method and photos. Try this amazing cheesecake this Christmas and surprise everyone!Blueberry Cheesecake Recipe need few pantry ingredients. If you are living in Europe, could buy all ingredients from Aldi, Lidl, Kaufland,Rewe, Edeka and living in America, could find them at Costco. For all Grocery Stores information, please visit our Grocery Stores Section and find your ingredients at best prices in your city.Some important Tips:Cream cheese – prefer to use block ones and not the spreadable cream cheese.Lemon zest – for aroma and flavor;Sour cream – lightens up the mixture.Blueberries – fresh or frozen goes well here. If using frozen, do not thaw it (otherwise it bleeds when you stir it in).Flour – really helps stabilize the filling.Sugar – use white sugar, to keep the color of the filling white.Vanilla extract – for aroma and flavor;Eggs – the key ingredient that gives this cheesecake aeration and you don’t need to whip it. They will naturally arise while baking.Follow along the recipe to see how these ingredients make amazing finger licking good Cheesecake.So, let’s start making Blueberry Cheesecake Recipe!
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Blueberry Cheesecake Recipe
Blueberry Cheesecake Recipe
How to make Blueberry Cheesecake? This is post about how to make Blueberry Cheesecake at home with step by step method and photos. Try this amazing cheesecake this Christmas and surprise everyone!Blueberry Cheesecake Recipe need few pantry ingredients. If you are living in Europe, could buy all ingredients from Aldi, Lidl, Kaufland,Rewe, Edeka and living in America, could find them at Costco. For all Grocery Stores information, please visit our Grocery Stores Section and find your ingredients at best prices in your city.Some important Tips:Cream cheese – prefer to use block ones and not the spreadable cream cheese.Lemon zest – for aroma and flavor;Sour cream – lightens up the mixture.Blueberries – fresh or frozen goes well here. If using frozen, do not thaw it (otherwise it bleeds when you stir it in).Flour – really helps stabilize the filling.Sugar – use white sugar, to keep the color of the filling white.Vanilla extract – for aroma and flavor;Eggs – the key ingredient that gives this cheesecake aeration and you don’t need to whip it. They will naturally arise while baking.Follow along the recipe to see how these ingredients make amazing finger licking good Cheesecake.So, let’s start making Blueberry Cheesecake Recipe!
Ingredients
For Cheesecake Base:
- 200 g plain biscuits
- 8 tbsp butter, unsalted
For Cheesecake Filling:
- 250 g blueberries
- 2 tbsp all purpose flour / maida
- 500 g cream cheese
- ½ cup sour cream
- 3 egg
- 1 tsp vanilla extract
- 1 ½ cups sugar
- lemon zest
For Topping:
- 2 tbsp water
- 2 tbsp lemon juice
- ½ tsp vanilla extract
- ½ cup sugar
- 1 ½ tsp cornflour
- 375 g blueberries
Instructions
Preparation
- Preheat oven to 160°C/320°F.
- Make ready Cake Tin by butter lightly in the base of it and then place a baking or parchment paper. Cut out the excess paper. Use a 20cm/8" springform Cake Tin. Also, butter the side of the Cake Tin.
Method
For Cake Base:
- Roughly break biscuits in a Food Processor and turn them into fine crumbs.
- Now, add butter and briefly blitz until dispersed and it resembles like wet sand. Then, pour it into the prepared Cake Tin. Using a Spatula, roughly spread it out over the base and up the walls
- Press the crumbs up the wall almost to the top of the sides, and flatten the base. You could use Spatula or Cup or Small Bowl.
Filling:
- Using a Hand Mixer, beat the cream cheese until smooth, no longer than 20 seconds.
- Add flour and beat for 5 seconds or until just incorporated.
- Now, add vanilla extract, sugar, sour cream and lemon zest. Beat until just combined for almost 10 seconds.
- Then, add eggs and beat until smooth. Stir in blueberries with a Spatula and pour into prepared crust.
- Bake for 70 minutes. The top should be a bit puffed, very light golden brown, almost flat and not cracked. It should jiggle slightly when you gently shake the Cake Tin.
- Cool the cake in the Oven with the door open for about 2 hours, then refrigerate for 4 hours+ in the Cake Tin or overnight.
- Remove cake from the Cake Tin.
Topping:
- Place 1 cup of blueberries, sugar, vanilla, and lemon juice in a Saucepan. Stir well and simmer over medium heat for 7 minutes until blueberries breakdown.
- Now, mix corn flour and water, then stir in. It will thicken quickly.
- Stir in remaining blueberries. Sauce should be syrupy, then remove from heat and let it cool down. It will thicken as it cools.
- Once cool down, stir. Adjust thickness by adding ½ tsp of water at a time to make it the required consistency. Do not add too much water and make it runny. Completely cover the cake with the sauce. Refrigerate the remaining sauce.
- Your Blueberry Cheesecake is ready to serve!
Equipment Used for This Recipe
- Cake Tin
Notes & Tips
- Choosing Biscuits: Any plain sweet biscuits or crackers will work, you need 2 cups of crumbs.
- Cream Cheese: In some parts of Europe, block cream cheese isn't available. If you can only get spreadable cream cheese in tubs, then skip the sour cream.
- Choosing Blueberries: fresh or frozen. If using frozen, do not thaw before adding into batter, and add 5 minutes onto the bake time. Other berries like blackberries and raspberries should work with no alteration to the recipe as they have similar cooking qualities to blueberries.
- Crumbs: You could crush them in a Ziplock Bag using Rolling Pin or Small Bowl.
- Cool in oven: This ensures creamy inside and stops surface from cracking.
- Blueberry topping: It should be like thick syrup consistency, not a set jelly.
- Storage: You can store this Blueberry Cheesecake in fridge for up to 3 days.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Blueberry Cheesecake Recipe
Amount per Serving
Calories
485
% Daily Value*
Fat
28
g
43
%
Saturated Fat
15
g
94
%
Cholesterol
114
mg
38
%
Sodium
281
mg
12
%
Potassium
182
mg
5
%
Carbohydrates
55
g
18
%
Fiber
1
g
4
%
Sugar
40
g
44
%
Protein
5
g
10
%
Vitamin A
940
IU
19
%
Vitamin C
25
mg
30
%
Calcium
80
mg
8
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
See Also:
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