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Blueberry Cheesecake

Blueberry Cheesecake

by Nabeela Kauser
Delve into the delightful journey of making a tantalising blueberry cheesecake. An age-old favourite, this dessert balances creamy textures and sweet-tart flavours, with an approachable recipe that encourages all levels of bakers to try.
5 from 2 votes
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Prep Time 35 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American, Western
Servings 12 Slices
Calories 616 kcal

Ingredients

Crust

  • 250 g Digestive Biscuits
  • 100 g Butter Unsalted
  • 50 g Sugar

Filling

  • 800 g Cream Cheese
  • 300 g Sugar
  • 2 tbsp Plain Flour
  • 5 large Eggs
  • 300 ml Sour Cream
  • 50 ml Milk
  • 1 tbsp Vanilla Extract

Sauce

  • 100 g Blueberry Jam
  • 200 g Blueberries

Instructions

  • Position the rack in the centre of the oven and preheat to 190°C (375°F) Gas mark 5
  • Line a 10-inch-diameter springform tin with parchment paper.
  • Put the biscuits in a food processor and blitz to a fine crumb.
  • Add the butter and blitz again to combine.
  • Add the crumbs to the tin and press firmly.
  • Bake in the preheated oven until the crust begins to brown, about 6-8 minutes.
  • Transfer crust to rack and let it cool. Maintain oven temperature.
  • Meanwhile using an electric whisk, beat cream cheese and sugar in large bowl until will blended.
  • Beat in the flour. Add the eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla.
  • Then pour the filling onto the crust.
  • Stir the blueberry jam in a large pan over low heat until melted. Remove from heat. Add the blueberries; toss to coat.
  • Spoon the blueberry mixture over top of the cake, spreading evenly.
  • Bake cheesecake for 10 minutes and then reduce heat to 140°C (275°F) Gas mark 1 for 30 minutes.
  • Turn off the oven; keep the door closed and let the cheesecake stand in the oven for 1 hour.
  • Refrigerate until cold, at least 6 hours, or overnight.
  • Run a small sharp knife around the sides of the cake to loosen it. Release pan sides.
  • Transfer the cake to a platter and it is ready to serve.

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 616kcalCarbohydrates: 60gProtein: 9gFat: 39gSaturated Fat: 21gTrans Fat: 0.3gCholesterol: 178mgSodium: 412mgPotassium: 214mgFibre: 1gSugar: 44gVitamin A: 1384IUVitamin C: 3mgVitamin D: 0.5µgCalcium: 127mgIron: 1mg
Keyword Baking, Blueberry, Cheesecakes, Food, Fruit, Recipe
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