Here’s a rich, bakery-style cheesecake with a buttery homemade crust and fresh blueberry topping:
🫐 Fresh Blueberry Cheesecake With Homemade Crust
🛒 Ingredients
For the crust:
- 1½ cups crushed biscuits (graham crackers or digestive biscuits)
- ¼ cup sugar
- 6 tbsp melted butter
For the cheesecake filling:
- 450 g cream cheese (softened)
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the blueberry topping:
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water (slurry)
👩🍳 Instructions
1. Make the crust
- Preheat oven to 160°C (320°F).
- Mix crushed biscuits, sugar, and melted butter.
- Press firmly into the bottom of a springform pan.
- Bake for 8–10 minutes, then let cool.
2. Prepare the filling
- Beat cream cheese until smooth.
- Add sugar and mix well.
- Beat in eggs one at a time.
- Mix in vanilla and sour cream until creamy.
3. Bake the cheesecake
- Pour filling over crust.
- Bake for 40–50 minutes until the center is slightly jiggly.
- Turn off oven, leave door slightly open, and cool slowly (prevents cracks).
- Chill in fridge for at least 4 hours (overnight is best).
4. Make blueberry topping
- In a pan, cook blueberries, sugar, and lemon juice until they start to burst.
- Stir in cornstarch slurry and cook until thickened.
- Let cool completely.
5. Assemble
- Spoon blueberry topping over chilled cheesecake.
🍰 Tips for Perfect Cheesecake
- Use room temperature ingredients for smooth batter
- Don’t overmix after adding eggs
- For extra creaminess, bake in a water bath
- Chill overnight for best flavor and texture
✨ Variations
- Add a swirl of blueberry sauce before baking
- Use a biscuit + almond crust for extra flavor
- Try mixed berries instead of just blueberries
If you want, I can give you a no-bake blueberry cheesecake, mini version, or a budget-friendly recipe using local ingredients 😊
