Description
Blueberry cheesecake delights dessert enthusiasts with its rich, creamy texture and luscious sauce. Generous slices invite you to savor each delectable bite of this classic American treat.
Ingredients
Scale
Main Ingredients:
- 600 g full-fat cream cheese
- 500 g fresh blueberries
- 3 large eggs
- 220 g digestive biscuits or graham crackers
- 150 g caster sugar
- 115 g plain or Greek yogurt
- 65 g unsalted butter
Binding and Flavoring Ingredients:
- 15 g cornstarch
- 1 lemon, zested
- 12 tablespoons lemon juice
- 12 teaspoon vanilla bean paste
Sauce Ingredients:
- 50 g sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the oven at 355°F and line an 8-inch springform pan with parchment paper for a smooth release.
- Create a crunchy foundation by combining crushed biscuits with melted butter, pressing firmly into the pan’s bottom and sides. Bake for 10 minutes until the crust sets and develops a golden hue.
- Reduce oven temperature to 285°F and whip cream cheese and yogurt until achieving a silky, uniform consistency.
- Incorporate sugar, cornstarch, and lemon zest into the creamy mixture, ensuring even distribution of flavors.
- Gently introduce eggs one at a time, maintaining a delicate mixing technique to preserve the mixture’s smooth texture.
- Enhance the flavor profile by adding lemon juice and vanilla extract, then carefully fold in half of the blueberries to distribute evenly.
- Transfer the filling into the prepared crust, creating a smooth surface. Bake for 50-60 minutes, watching for set edges and a slight jiggle in the center.
- Allow the cheesecake to cool gradually by leaving it in the turned-off oven with the door slightly ajar, promoting even cooling and preventing cracks.
- Refrigerate the cheesecake for 4 hours or overnight to achieve optimal texture and firmness.
- Prepare the blueberry sauce by cooking remaining berries with sugar and lemon juice until softened and fragrant.
- Strain the berry mixture, reducing the liquid until it reaches a syrupy consistency, then reincorporate the berries.
- Drizzle the vibrant blueberry sauce over the chilled cheesecake, allowing it to rest for 30 minutes before serving to let flavors meld together.
Notes
- Prevent Cracking: Avoid overmixing the batter and gently fold ingredients to keep the cheesecake smooth and crack-free.
- Temperature Control: Use room temperature ingredients to ensure even mixing and a creamy texture without lumps.
- Gluten-Free Adaptation: Swap regular biscuits with gluten-free graham crackers or almond flour crust for those with dietary restrictions.
- Berry Flexibility: Replace blueberries with raspberries or mixed berries to create different flavor variations and keep the recipe exciting.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 426
- Sugar: 38g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg