Description
A creamy and tangy blueberry cheesecake with a crunchy biscuit base, featuring a gluten-free option for all to enjoy.
Ingredients
Scale
- 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
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, avoiding over-mixing.
- 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 until smooth.
- 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 Blueberry Sauce, cook blueberries, sugar, and lemon juice over medium heat until softened, then strain and thicken the juice over heat.
- Let the cheesecake chill with the sauce on top for 30-45 minutes before serving.
Notes
For best results, ensure all ingredients are at room temperature before using. Let the cheesecake cool gradually in the oven to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: blueberry cheesecake, gluten-free dessert, creamy dessert, cheesecake recipe