Sharing with you go-to recipe for baked blueberry cheesecake! So easy, delicious and a sure crowd-pleaser. Blueberry cheesecakes are my favourite because the slight acidic taste helps balancing out the sweetness of the cheesecake. Moreover, blueberries are also full of antioxidants that are good for you
Baked Blueberry Cheesecake
Ingredients
Blueberry sauce:
- 50 g blueberries
- 2 tsp cornstarch
- 25 g sugar
- 1 tsp water
Crust:
- 50 g butter
- 30 g sugar
- ~10 digestive biscuits
Filling:
- 30 g flour
- 200 g sugar
- 600 g cream cheese
- 250 g sour cream
- 2 tsp vanilla extract
- 4 eggs
Instructions
- Make the blueberry sauce: add the blueberries, sugar, cornstarch and water into a saucepan. Boil until the blueberries become soft. Leave to rest then using a blender, blend the sauce until smooth. Put aside.
- Make the crust: crush the digestive biscuits and mix together with the melted butter and sugar. Press the crust onto the base of a springform pan – I used a 8” one. Bake the crust in the oven for 10mins at 180°C.
- Make the filling: Mix the cream cheese, sugar, sour cream, flour, vanilla extract and beaten eggs gradually together until well incorporated.
- Pour the filling over the crust. Add a few dollops of blueberry sauce and use a knife to make some swirls.
- Bake for 50 mins at 180°C. If you want to avoid cracks, place the springform pan in a tray filled with water (wrap the base with foil to avoid water coming in). Although I actually enjoy the cracks because they expose the blueberry filling and add some character to the cheesecake 😍
- Once done leave the cheesecake to rest until it sets. Best served after being refrigerated.
- ENJOY! 🥳
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