Description
A delightful dessert that combines the creamy richness of cheesecake with the sweet and tart flavor of blueberries, offering a gluten-free option for all to enjoy.
Ingredients
Scale
- 220 g (2 1/4 cups) finely crushed digestive biscuits (or gluten-free options)
- 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 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
- 250 g (2 cups) fresh or frozen blueberries for sauce
- 50 g (1/4 cup) caster/superfine or granulated sugar for sauce
- 1 tbsp lemon juice for sauce
Instructions
- 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.
- Lower the oven temperature to 285°F (140°C). In a bowl, mix the cream cheese and yogurt until smooth.
- In another bowl, combine sugar, cornstarch, and lemon zest, then add to the cream cheese mixture. Add eggs one at a time, mixing gently after each addition. Stir in lemon juice, vanilla, and lemon zest.
- Add blueberries and fold gently into the mixture. 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.
- Turn off the oven and let the cheesecake cool at room temperature with the oven door ajar. Once cooled, refrigerate for at least 4 hours or overnight.
- For the blueberry sauce, cook blueberries, sugar, and lemon juice over medium heat, stirring frequently until softened. Strain the juices and return to heat until syrupy.
- 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 with fresh blueberries or whipped cream as garnish.
Notes
Ensure cream cheese and yogurt are at room temperature to avoid lumps. Cool the cheesecake slowly to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Blueberry, Cheesecake, Dessert, Gluten-Free