fbpx Print

Baked Blueberry Cheesecake

Print Recipe

Ingredients

Scale

Blueberry sauce:

  • 50 g blueberries
  • 2 tsp cornstarch
  • 25g 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

  1. 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.
  2. 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.
  3. Make the filling: Mix the cream cheese, sugar, sour cream, flour, vanilla extract and beaten eggs gradually together until well incorporated.
  4. Pour the filling over the crust. Add a few dollops of blueberry sauce and use a knife to make some swirls.
  5. 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 😍
  6. Once done leave the cheesecake to rest until it sets. Best served after being refrigerated.
  7. ENJOY! 🥳

Find it online: https://maicookbook.com/blueberry-baked-cheesecake/