Hello everyone! I am back after a year of not posting on the blog! I’ve been super busy with growing my small home business but I finally found some time to bake something new again! This Blueberry Cheesecake tastes like heaven and I’m super excited to share my recipe with you!
This is super easy baked blueberry cheesecake it’s so creamy and delish! I found that baked cheesecakes have more in depth flavor than no bake cheesecakes so make this recipe and indulge yum!
Now let’s talk a bit about the Blueberry Sauce! I think it’s my favorite part because it just tastes so so good! Please if you can make this at home then do so it’s a million times better thab store-bought! And finally when you bite that cheesecake with that sauce on top it’s like you wenr to heaven! Enjoy ❤
- 120 g digestive cookies
- 60 g butter melted
- 400 g cream cheese full fat
- 120 g granulated white sugar
- 200 g sour cream
- 150 ml heavy whipping cream
- 2 eggs
- 2 tbsp cornstarch
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
- 120 g fresh blueberries
- 250 g blueberries fresh or frozen
- 80 g granulated white sugar
- 1 tbsp cornstarch
- 100 ml water
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Pinch of salt
- First, prepare your pan by lining the bottom and the sides with parchment paper. Pre-heat your oven to 180°C
- Using a food processor, pulse the digestive cookies into crumbs. Pour into a medium bowl and stir in melted butter until combined. Put the mix in the pan.I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 3. Allow crust to slightly cool as you prepare the filling.
- Using a hand or stand mixer, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, heavy cream, vanilla extract, lemon juice and a pinch of salt then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. Add the cornstarch and beat again until combined. Fold in the blueberries with a spatula.
Prepare to bake
- Prepare the simple water bath:You need 2-3 cm of boiling water in your roasting pan for the water bath. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven.
- Bake cheesecake for 30 mins on 180°C. Lower the oven temperature to 150°C and bake for another 30-40 mins or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
Prepare blueberry sauce
- Place the sugar, cornstarch, salt, and water in a medium sized saucepan and stir until smooth. Gently stir in the blueberries and place the saucepan over medium heat. Cook the sauce until the liquid thickens and becomes clear, stirring occassionally, about 10 minutes. (The longer you cook the sauce the thicker it will become.)Remove from heat and stir in the lemon zest and juice. Taste and add more lemon juice if needed. Let cool and then cover and refrigerate.
- When cheesecake is ready to be served, take out of pan, pour the blueberry sauce on top, slice and enjoy your piece of heaven!