Blueberry Cheesecake (Gluten-Free Option)

If you love desserts that are creamy, tangy, and bursting with blueberries, then this Blueberry Cheesecake is the perfect treat for you! This recipe has a deliciously smooth filling on a crunchy biscuit base, making it the ideal dessert to impress friends and family. Plus, we’ve added a gluten-free option so everyone can enjoy a slice!

Why Make This Recipe

This Blueberry Cheesecake is not just any dessert; it’s a celebration of flavors and textures. The combination of rich cream cheese, fresh blueberries, and a buttery biscuit base creates a delightful experience. Whether you’re looking for a sweet end to a dinner party or just want to indulge in something special, this cheesecake is sure to satisfy your cravings. Plus, it’s simple enough to make, even for beginners!

How to Make Blueberry Cheesecake

Ingredients

220 g (2 1⁄4 cups) finely crushed digestive biscuits (or gluten-free digestives, rich tea biscuits, or other gluten-free cookies)
65 g (1⁄2 stick + 1⁄2 tbsp) unsalted butter, melted
600 g (2 2⁄3 cups) full-fat cream cheese, room temperature
115 g (1⁄2 cup) full-fat plain or Greek-style yogurt, room temperature
150 g (3⁄4 cup) caster/superfine sugar
15 g (2 tbsp) cornstarch
Zest of 1 lemon
3 medium/large eggs, room temperature
1⁄2 tbsp lemon juice
1⁄2 tsp vanilla bean paste (or 1 tsp vanilla extract)
250 g (2 cups) fresh blueberries
For Blueberry Sauce:
- 250 g (2 cups) fresh or frozen blueberries
- 50 g (1⁄4 cup) caster/superfine or granulated sugar
- 1 tbsp lemon juice

Directions

For Cheesecake Base:

Preheat the oven to 355°F (180°C). Line an 8-inch springform pan with baking paper.
Mix together the crushed biscuits and melted butter, then press into the base of the pan to form an even layer.
Bake for 10 minutes, then remove from the oven and let cool.

For Blueberry Cheesecake Filling:
4. Lower the oven temperature to 285°F (140°C).
5. In a bowl, mix the cream cheese and yogurt until smooth. Avoid over-mixing.
6. In another bowl, combine sugar, cornstarch, and lemon zest, then add to the cream cheese mixture.
7. Add eggs one at a time, mixing gently after each addition.
8. Stir in lemon juice, vanilla, and lemon zest. Mix until smooth.
9. Add blueberries and fold gently into the mixture.
10. Pour the filling over the cooled base and bake for 50-60 minutes until the edges are set but the center is still slightly wobbly.
11. Turn off the oven and let the cheesecake cool at room temperature with the oven door ajar.
12. Once cooled, refrigerate for at least 4 hours or overnight.

For Blueberry Sauce:

In a saucepan, cook blueberries, sugar, and lemon juice over medium heat, stirring frequently. Let them soften, but don’t let them turn mushy.
Strain the juices through a sieve and return them to the heat until they become syrupy.
Once thickened, pour the syrup over the blueberries and mix.
Let the cheesecake chill with the sauce on top for 30-45 minutes before serving. Serve chilled and enjoy this indulgent, berry-filled dessert!

How to Serve Blueberry Cheesecake

When ready to serve, cut the cheesecake into slices. You can add extra fresh blueberries on top for decoration. It pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!

How to Store Blueberry Cheesecake

Store any leftover cheesecake in the refrigerator. Make sure to cover it with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze the cheesecake for up to 2 months. Just thaw it in the refrigerator overnight before serving.

Tips to Make Blueberry Cheesecake

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before you start. This will help create a smooth filling.
Don’t Overmix: When mixing the ingredients, mix gently to avoid incorporating too much air, which can cause cracks in your cheesecake.
Cooling Process: Letting your cheesecake cool slowly in the oven helps prevent cracks. Be patient and let it cool before chilling.

Variation

You can use other fruits like strawberries or raspberries instead of blueberries for a different flavor. Enjoy experimenting with different fruits!

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may be slightly different. The cheesecake might not be as rich and creamy.

2. Is it necessary to bake the cheesecake?
Yes, baking helps set the filling and gives the cheesecake the right texture. Skipping the baking step will result in a different consistency.

3. Can I make this cheesecake ahead of time?
Absolutely! The cheesecake tastes even better after sitting in the fridge for a day. You can make it a day or two in advance for a party or gathering.

Enjoy making your Blueberry Cheesecake—it’s a wonderful treat that everyone will love!