Blueberry Cheesecake
Blueberry Cheesecake
5 from 1 vote
Prep: 30 minutes
Cook: 40 minutes
Resting Time 5 hours
Total Time 6 hours 10 minutes
Servings: 12 Slices
Blueberry cheesecake is a magnificent dessert bursting with blueberries. Light yet rich this creamy cheesecake is the perfect showstopper for any dinner party.

Nutrition: per serving




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


  • 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


  • 100 g Blueberry Jam
  • 200 g Blueberries


  • 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.
  • Using an electric whisk, beat cream cheese and sugar in a large bowl until well blended.
  • Beat in the flour. Add the eggs 1 at a time, beating just until combined. Beat in the 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 4 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.

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