Blueberry Cheesecake Recipe

Overview

This blueberry cheesecake combines a buttery biscuit crust with a smooth vanilla cheesecake layer and a tart-sweet blueberry swirl. The berries are cooked briefly first, which concentrates their flavor and keeps excess liquid from loosening the filling.

Bake the cheesecake gently, then cool it gradually and chill it fully before slicing. The center should still have a soft wobble when it comes out of the oven; it will firm as it cools.

Ingredients

• For the crust: 200 g digestive biscuits or graham crackers, finely crushed
• 85 g unsalted butter, melted
• 25 g granulated sugar
• 1/4 teaspoon fine salt
• For the blueberry swirl: 225 g fresh or frozen blueberries
• 50 g granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• For the cheesecake: 900 g full-fat cream cheese, softened
• 200 g granulated sugar
• 180 g sour cream, at room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 3 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 2 tablespoons all-purpose flour
• 1/4 teaspoon fine salt

How to make it

1. Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 180°C (350°F). Grease the base and sides of a 23 cm (9-inch) springform pan. Wrap the outside of the pan tightly with two overlapping sheets of heavy-duty foil, bringing the foil high enough to keep water from reaching the crust.

2. Make the crust. Stir the crushed biscuits, melted butter, sugar, and salt together until the texture resembles damp sand. Press the mixture firmly over the base of the pan, using the bottom of a glass to create an even layer. Bake for 10 minutes, then set aside to cool while you make the filling. Reduce the oven temperature to 160°C (325°F).

3. Cook the blueberry swirl. Put the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the berries burst and the mixture looks glossy and syrupy. Stir in the cornstarch slurry and cook for 1 minute more, stirring constantly. It should lightly coat a spoon. Remove from the heat and cool for at least 10 minutes.

4. Mix the cheesecake filling. Beat the softened cream cheese and sugar on low to medium speed until smooth, scraping the bowl as needed. Mix in the sour cream, vanilla, lemon juice, flour, and salt. Add the eggs and egg yolk one at a time, mixing on low just until each disappears into the batter. Do not whip the mixture; too much air can cause the cheesecake to puff and crack.

5. Fill and swirl. Pour about half of the cheesecake batter over the cooled crust. Spoon half of the blueberry mixture in small dollops over the surface. Add the remaining batter, then dot with the remaining blueberry mixture. Run a thin knife through the batter in a few gentle figure-eight motions. Stop as soon as you see ribbons; over-sw swirling can muddy the pattern.

6. Bake in a water bath. Place the foil-wrapped springform pan in a large roasting pan. Put both pans in the oven, then carefully pour enough freshly boiled water into the roasting pan to come about halfway up the springform pan. Bake for 65 to 80 minutes. The edges should look set, while the center should wobble softly when the pan is nudged. It should not look liquid or ripple across the entire surface.

7. Cool gradually. Turn off the oven, prop the door open slightly, and leave the cheesecake inside for 45 minutes. Remove it from the water bath and foil, then cool on a rack for 1 hour. Run a thin knife around the edge to loosen it from the pan, but leave the springform sides in place. Cover and refrigerate for at least 6 hours, preferably overnight.

8. Slice and serve. Release the springform sides. For clean slices, dip a sharp knife in hot water, wipe it dry, and cut. Repeat between slices. Serve cold or let individual slices stand at room temperature for 10 to 15 minutes for a softer texture.

Expert tips

• Use full-fat block cream cheese rather than spreadable tub cream cheese. The latter usually contains more moisture and can make the filling softer.
• Room-temperature ingredients blend more smoothly. If the cream cheese is still firm, cut it into cubes and leave it out for 30 to 45 minutes; do not heat it until oily.
• Frozen blueberries can go straight into the saucepan. They may need an extra minute or two to burst and thicken.
• If the blueberry sauce seems runny after cooling, return it to the saucepan and simmer it for another 1 to 2 minutes. It should be thick enough to sit in small spoonfuls on the batter.
• A large crack is usually caused by overbeating, overbaking, or a sharp temperature change. The cheesecake is still usable; cover the top with extra blueberry sauce or whipped cream.
• If the center is completely loose after the stated baking time, continue baking in 5-minute increments. If the top is browning too quickly, loosely tent it with foil.
• For a plain crust variation, replace the biscuit crumbs with an equal weight of vanilla wafer crumbs. For more blueberry baking ideas, see this blueberry muffins recipe.

Serving and storage

Keep the cheesecake refrigerated until serving. Store it covered in the refrigerator and use it within 4 days. Do not leave it at room temperature for more than 2 hours, or more than 1 hour if the room is very warm.

To freeze it, chill the whole cheesecake or individual slices until firm, wrap them tightly, and freeze for up to 1 month for the best texture. Thaw overnight in the refrigerator, keeping the cheesecake covered so condensation does not collect on the surface.

Frequently asked questions

Can I make this cheesecake without a water bath?

Yes. Place a roasting pan filled with hot water on the rack below the cheesecake instead of placing the springform pan in the water. The cheesecake may be slightly more likely to crack, so avoid overbaking and cool it gradually in the switched-off oven.

Why did my blueberry swirl sink into the cheesecake?

The sauce was probably too warm or too thin. Cool it until it is thick enough to sit on the batter, and spoon it in small dollops rather than pouring it in large pools.

How do I know when baked cheesecake is done?

The outer 5 to 7 cm should look set, while the center should wobble gently when the pan is nudged. A wet, sloshing center needs more time; a completely firm center may indicate overbaking.

Can I use a different pan size?

A 10-inch springform pan will produce a shorter cheesecake and may finish earlier, while a smaller pan will make a deeper cheesecake and require more baking time. Keep the filling below the rim and judge doneness by the soft center wobble rather than the clock.

Can I use low-fat cream cheese?

You can, but the cheesecake will usually be less rich and may set more softly. Full-fat block cream cheese gives the firmest, creamiest result for this recipe.

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