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Blueberry Cheesecake
Recipe video above. To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It's magnificent!Don't be daunted by the number of steps - they are straightforward, I've just broken it down into managable steps. Cheesecakes are actually less "risky" than cakes because - no worries about not rising, sinking in middle etc.If blueberries are expensive right now but you're absolutely busting to make this, skip the topping and serve with cream instead.
👥 12 Servings⏱️ Prep & Cook: 5h⏳ Prep: 30 min🔥 Cook: 1h 10m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●food processor
- ●spatula
- ●measuring cup
- ●saucepan
- ●stove
📝 Preparation Steps
1
Preparation:
2
Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
3
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.
4
Line sides: Butter and line the side of the pan.
5
Cheesecake Biscuit Base:
6
Break up biscuits roughly by hand and place in a food processor.
7
Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
8
Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
9
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.
10
Filling:
11
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)
12
Add flour, beat for ⏱️ 5 seconds on speed 4 until just incorporated.
flour (, plain/ all purpose flour)2 tbsptsp cornflour/cornstarch1 1/2
13
Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (⏱️ 10 sec max, speed 4).
14
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.
eggs (, at room temperature)3
15
Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
16
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).
17
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.
18
Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.
19
Blueberry Sauce for Cheesecake:
20
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.
lemon juice (or water)2 tbsp
21
Mix cornflour and water, then stir in - it wil thicken quickly.
water2 tbsp
22
Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
23
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!
water2 tbsp
24
Spoon onto cheesecake so it's completely covered - you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate ⏱️ 2 hours+.
25
Slice and serve!
Nutrition Facts
calories
489 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
1 g
sugar Content
41 g
sodium Content
284 mg
protein Content
5 g
cholesterol Content
114 mg
carbohydrate Content
55 g
saturated Fat Content
15 g
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