Blueberry Cheesecake Recipe

By The Cooking Foodie · 300 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C). Crush the biscuits into fine crumbs in a food processor or in a bag with a rolling pin. Add the melted butter and mix until combined; if too dry, add 1–2 tablespoons of milk.
2. Press the crumbs into the base of a 9-inch (23 cm) springform pan and bake for 7–8 minutes. Let cool while you make the filling.
3. In a large bowl, beat the cream cheese and sugar on medium speed until smooth. Add the eggs one at a time, mixing gently after each, and avoid overbeating.
4. Mix in the vanilla, sour cream, heavy cream, salt, lemon zest and cornstarch until smooth. Gently fold in the blueberries.
5. Wrap the outside of the springform pan in foil. Pour the filling over the crust and smooth the top.
6. Set the pan in a large roasting tin and pour hot water into the tin halfway up the sides of the springform pan.
7. Bake for 50–65 minutes, until the edges are set and the centre has a slight wobble.
8. Turn off the oven, leave the door closed and let the cheesecake rest inside for 1 hour.
9. Take it out and cool at room temperature for another hour, then refrigerate for at least 4 hours or overnight.
10. Topping: in a small saucepan, mix the sugar and cornstarch, then add the blueberries, lemon zest, lemon juice and water.
11. Cook over medium heat, stirring constantly, for 5–7 minutes until thickened and the blueberries soften. Let cool slightly, then spread over the chilled cheesecake.

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggLemonMilkCreamHeavy creamCream cheeseSour creamBlueberry