Creamy, smooth, with a slight tartness and a refreshing blueberry note – blueberry cheesecake is more than just a dessert. It's an experience.
Blueberry Cheesecake: Everyone craves a dessert every now and then that exceeds expectations. One of these is definitely a baked cheesecake enriched with blueberries. Simple in its essence, but luxurious in its taste.
Layers of flavors are revealed gradually – first a buttery crunch, then a rich milky center, and finally an explosion of blueberry freshness. It feels like every bite tells its own story.
Blueberry Cheesecake
Ingredients
- For the foundation:
- 250 g butter cookies
- 90 g melted butter
- 1–2 tablespoons milk For the filling:
- 900 g cream cheese
- 200 g white sugar
- 0 ml sweet cream
- 1 teaspoon vanilla paste
- 225 g sour cream
- 12 g cornstarch
- zest of 1 organic lemon
- pinch of salt
- 200–300 g blueberries For the blueberry dressing:
- 250 g blueberries
- 8 g cornstarch
- 50 g of sugar
- zest of 1 lemon
- 1 tablespoon of lemon juice
- 2 tablespoons of water
Directions
- Preheat the oven to 160 °C. Finely crush the biscuits. Add the melted butter. If necessary, a tablespoon of milk to bind the mixture. Spread the mixture into a cake tin (23 cm). Bake for 8 minutes, then cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time. Add the vanilla, cream, sour cream, lemon zest, cornstarch, and a pinch of salt. Mix just until combined. Finally, add the blueberries.
- Line the pan with aluminium foil (at least halfway up) to prevent water from seeping in. Pour the cream mixture over the base, smoothing the surface. Place the pan in a large baking dish and pour hot water around it (to halfway up the cake pan). Bake for 55–65 minutes. The edges should be set, but the centre may still be a little wobbly.
- After baking, leave the cake in the turned off oven for 1 hour with the door slightly ajar. Then cool it to room temperature and then place in the refrigerator for at least 4 hours – ideally overnight.
- Place blueberries, sugar, cornstarch, lemon zest, juice and water in a saucepan. Cook over medium heat for 5–7 minutes until sauce thickens. Cool.
- Spread the cooled cake with the blueberry sauce just before serving.
Tips for a perfect result
All ingredients should be at room temperature. Do not mix for too long – the mixture should remain thick and airy. The cake bakes more evenly and without cracks in a water bath. The blueberry sauce should be cooled before applying so that it does not melt the surface of the cake. It is best served well chilled, with the addition of fresh blueberries or mint leaves for decoration.
