🫐 Fresh Blueberry Cheesecake
(Makes one 23 cm / 9-inch cheesecake)
📝 Ingredients
🍪 For the crust:
• 200 g (about 1 ½ cups) graham cracker crumbs or digestive biscuits
• 2 tablespoons sugar
• 90 g (6 tablespoons) unsalted butter, melted
🧀 For the filling:
• 600 g (about 3 cups) cream cheese, room temperature
• 150 g (¾ cup) granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 200 ml (¾ cup + 1 tbsp) sour cream or heavy cream
• 1 tablespoon cornstarch (optional, for stability)
🫐 For the fresh blueberry topping:
• 300–400 g (2 cups) fresh blueberries
• 2 tablespoons sugar
• 2 tablespoons lemon juice
• 1 teaspoon cornstarch + 1 tablespoon water (for thickening)
👩🍳 Instructions
1. Make the crust:
• Preheat oven to 170°C (340°F).
• Mix crumbs, sugar, and melted butter in a bowl until it resembles wet sand.
• Press into the bottom of a springform pan (optionally halfway up the sides).
• Bake for 10 minutes, then let cool.
2. Make the filling:
• Lower oven temp to 150°C (300°F).
• Beat cream cheese and sugar until smooth.
• Add vanilla, eggs (one at a time), and then sour cream/heavy cream.
• Add cornstarch if using.
• Pour over crust and smooth the top.
3. Bake the cheesecake:
• Bake for 50–60 minutes. The center should still jiggle slightly.
• Turn off oven, crack the door open, and let it sit for 1 hour.
• Then chill in fridge at least 4 hours or overnight.
4. Make the blueberry topping:
• In a saucepan, combine blueberries, sugar, and lemon juice.
• Simmer gently for 5–8 minutes.
• Mix cornstarch + water, stir in, and cook 1–2 more minutes until glossy and thickened.
• Let cool, then spoon over chilled cheesecake.
🍽️ Tips
• For best texture, make the day before serving.
• Garnish with extra fresh blueberries or lemon zest for a fresh look.
• Store in fridge up to 4–5 days.