Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Cheesecake

  • Author: krmibk110
  • Total Time: 285 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten-Free Option Available

Description

A creamy and fruity cheesecake with fresh blueberries, perfect for special occasions or a sweet snack at home. Gluten-free option available.

Ingredients

Scale
  • 220 g finely crushed digestive biscuits (or gluten-free digestives)
  • 65 g unsalted butter, melted
  • 600 g full-fat cream cheese, room temperature
  • 115 g full-fat plain or Greek-style yogurt, room temperature
  • 150 g caster/superfine sugar
  • 15 g 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 fresh blueberries
  • 250 g fresh or frozen blueberries (for sauce)
  • 50 g caster/superfine or granulated sugar (for sauce)
  • 1 tbsp lemon juice (for sauce)

Instructions

  1. Preheat the oven to 355°F (180°C) and line an 8-inch springform pan with baking paper.
  2. Mix together the crushed biscuits and melted butter, then press into the base of the pan.
  3. Bake for 10 minutes and let cool.
  4. Lower the oven temperature to 285°F (140°C).
  5. In a bowl, mix the cream cheese and yogurt until smooth.
  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 until smooth.
  9. Fold in blueberries gently.
  10. Pour the filling over the cooled base and bake for 50-60 minutes.
  11. Turn off the oven and let cool with the door ajar.
  12. Refrigerate for at least 4 hours or overnight.
  13. In a saucepan, cook fresh blueberries, sugar, and lemon juice over medium heat, stirring until softened.
  14. Strain the juices, return to heat until syrupy, then pour over blueberries.
  15. Let the cheesecake chill with the sauce for 30-45 minutes before serving.

Notes

For best results, ensure cream cheese and yogurt are at room temperature. Fresh blueberries yield the best flavor.

  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 290mg
  • Fat: 20g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 90mg

Keywords: Blueberry Cheesecake, Gluten-Free Dessert, Creamy Dessert

Find it online: https://sweettreatsrecipes.com/blueberry-cheesecake-gluten-free-option-2/