The Blueberry Cheesecake is a delicious dessert that combines the creamy richness of cheesecake with the sweet and tangy taste of blueberries. It’s eye candy. The cheesecake filling is smooth and velvety and lies on a buttery cookie crust. The star of this dessert is this Blueberry crisp topping. The blueberries are sprinkled liberally over the creamy cheesecake for a pop of bright colour. The blueberries are coated in a sweet, buttery oatmeal crisp that adds a delicious crunch and golden hue to the dessert.
With every bite you will experience a harmonious symphony of flavors and textures. The combination of creamy cheesecake, buttery crust and that irresistible blueberry crisp topping makes for a dessert experience that’s truly unforgettable. Each scoop is a delicious journey through layers of creamy, crunchy and fruity delights that will leave you wanting more.
How to make blueberry cheesecake
To make a delicious blueberry cheesecake, start by preparing the base. Proceed to prepare the blueberry filling and crunchy topping. Next, prepare the cream cheese filling and then you can assemble the cheesecake. Bake the cheesecake and let it cool to room temperature before placing it in the fridge.
Prepare the cookie crust
Place the crackers or digestive biscuits in the bowl of a food processor and pulse until fine crumbs form. Add sugar to the crumbs and pour in the melted butter. Mix everything together until the mixture is evenly moistened.
Take the mixture and press it firmly onto the bottom of a 20cm pan. Bake the crust at 180°C (350°F) for 10-13 minutes until the crust is lightly golden. After baking, set the crust aside and let cool completely.
Now it’s time to reduce the oven temperature to 150°C (300°F) in preparation for baking the cheesecake.
Prepare the crunchy topping and blueberry filling
For the crispy topping, combine the oats, sugar, and all-purpose flour in a medium bowl and mix well. Add melted butter to mixture until crumbly. Put it aside for now.
In another medium bowl, place the blueberries and add the lemon juice, sugar, and flour. Stir until the blueberries are evenly coated. Set this aside as well while you continue with the cream cheese filling.
Prepare the cream cheese filling
In a large bowl, mix together the cream cheese, sugar, salt, lemon zest, and flour until well combined. Then add the eggs one at a time, making sure each egg is fully incorporated. Add vanilla extract and sour cream and mix well. Be careful not to over-mix the batter to avoid introducing too much air.
Assemble the blueberry cheesecake
Pour the cream cheese mixture over the prepared base in the baking pan. Carefully spread the blueberries on top and sprinkle the oat topping over the blueberries. Place the cheesecake in the oven and bake at 150°C (300°F) for about 45 minutes to 1 hour.
After baking, turn off the heat and leave the cheesecake in the oven for another hour. Then carefully remove it and run a sharp knife around the inside rim of the pan. Let cool completely at room temperature before covering and refrigerating overnight.
To serve, place the cheesecake on a serving platter and dust with powdered sugar. Enjoy it on its own or serve it with a delicious blueberry sauce as a side dish.
Whether you enjoy it on a warm summer’s day or as a comforting treat in colder times, this one Blueberry Cheesecake is a classic dessert that never disappoints. I hope you will try it. If so, don’t forget to share the photos with me Instagram. Enjoy!
Other blueberry desserts you might want to try
The White Chocolate Blueberry Lemon Cheesecake is just heavenly. Loaded with blueberry jam and lemon flavor, this cheesecake is absolutely irresistible. The consistency of the cheesecake is very balanced. It has a creamy filling, a crunchy crust and topped with sweet, fresh, ripe blueberries.
Enjoy the delicious combination of blueberries and lemon in our juicy and aromatic Blueberry Lemon Gugelhupf. This classic dessert features a tender and fluffy cake with a zesty lemon flavor that’s sprinkled throughout with juicy blueberries. Baked to perfection in a gorgeous bundt shape, it’s a piece of pure bliss that will brighten up any occasion.
The Poppy seed blueberry cake is a delicious and irresistible treat that combines the delicate taste of poppy seeds and the sweetness of fresh blueberries. A perfect blend of succulent texture, nutty undertones and fruity brightness, this delicious cake strikes a harmonious balance that will enchant your taste buds.
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Blueberry Cheesecake
This Blueberry Cheesecake is a delicious dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of blueberries. The cheesecake filling is smooth and velvety and sits atop a buttery cookie crust. The star of this dessert is the crunchy blueberry topping. The blueberries are sprinkled liberally over the creamy cheesecake for a pop of bright colour. The blueberries are coated in a sweet, buttery oatmeal crisp that adds a delicious crunch and golden hue to the dessert.
Ingredients
For the crust
- 7 oz (200 g) digestive biscuits or graham crackers
- 2 tablespoon (30g) sugar
- 1/4 Cup (60g) unsalted butter melted
blueberry filling
- 2 cups (300g) fresh blueberries
- 2 tablespoon (30 ml) lemon juice
- 2 tablespoon (30g) sugar
- 1/4 Cup (30 g) all-purpose flour
Crunchy topping
- 1/2 Cup (50g) Oats
- 1/2 Cup (65g) flour
- 1/4 Cup (60g) butter melted
- 1/3 Cup (70g) sugar
cream cheese filling
- 25 oz (700g) cream cheese room temperature
- 1/2 Cup (100g) sugar
- 1/2 tsp (2g) salt
- Lemon peel from 2 lemons
- 1 tsp (5g) Vanilla Extract
- 3 Big Eggs room temperature
- 2/3 Cup (160g) sour cream
- 1 tablespoon (10g) flour
instructions
Prepare the crust.
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Preheat the oven to 180°C (350°F) and line a 20 cm (8 inch) springform pan (with removable bottom) with baking paper.
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Place the crackers or digestive biscuits in the bowl of a food processor and pulse until crumbs form. Add sugar and melted butter and mix until evenly moistened.
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Squeeze the mixture into the bottom of the pan with the back of a spoon.
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Bake for 10-13 minutes. Set aside to cool completely.
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Reduce the oven temperature to 300°F (150°C).
Prepare the crispy topping.
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In a medium bowl, combine oatmeal with sugar and all-purpose flour. Mix well, then add melted butter until mixture feels crumbly. Set the mixture aside until all other ingredients are prepared.
Prepare the blueberry filling.
Prepare the cream cheese filling.
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In a large bowl, whisk the cream cheese until smooth. Add the sugar, salt, lemon zest and flour and mix until well combined.
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Add the eggs one at a time until each egg is incorporated. Add vanilla extract and sour cream. Mix until well blended. Try not to over mix the batter to trap as little air as possible.
Assemble the cheesecake.
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Pour the cream cheese mixture over the prepared base.
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Carefully spread the blueberries on top. Sprinkle the oat topping over the blueberries.
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Bake at 150°C (300°F) for 45-60 minutes. Turn off the heat and leave in the oven for another hour.
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Remove the pan and run a sharp knife around the inside rim of the pan. Leave to cool completely at room temperature. Cover and refrigerate overnight.
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Place the cheesecake on a serving platter and dust with powdered sugar. Serve neat or with a little blueberry sauce as a side dish. Enjoy!
Video
Nourishment
Portion: 1 serving of 12Calories: 538kcalCarbohydrates: 45GProtein: 9.2GFat: 36.9GSaturated Fatty Acids: 20.9GCholesterol: 142mgSodium: 404mgPotassium: 170mgFiber: 1.5GSugar: 26.2GCalcium: 88mgIron: 2mg