About the Recipe
Blueberry cheesecake is a timeless dessert that combines the richness of cream cheese with the tangy sweetness of blueberries. This smaller 4-serving version is perfect for intimate gatherings or a cozy dessert at home. With its buttery base and silky filling, it strikes the ideal balance of indulgence and freshness. Whether you’re a baking beginner or seasoned pro, this recipe delivers satisfying results with minimal fuss.
Ingredients
For the crust:
100g digestive biscuits
50g unsalted butter, melted
For the cheesecake filling:
200g cream cheese, softened
60g granulated sugar
1 tsp vanilla extract
1 large egg
100ml heavy cream
For the blueberry topping:
100g fresh or frozen blueberries
1 tbsp lemon juice
1 tbsp sugar
1 tsp cornstarch mixed with 1 tbsp water
Preparation
Step 1: Preheat the oven to 160°C (320°F). Line a 15cm (6-inch) round baking pan with parchment paper.
Step 2: Crush the digestive biscuits into fine crumbs, mix with melted butter, and press into the base of the pan. Chill in the fridge for 15 minutes.
Step 3: In a bowl, beat the cream cheese and sugar until smooth. Add vanilla, then beat in the egg. Finally, mix in the heavy cream until combined.
Step 4: Pour the filling over the chilled crust. Tap gently to remove air bubbles.
Step 5: Bake for 35–40 minutes, or until the center is just set. Cool to room temperature, then chill in the fridge for at least 4 hours.
Step 6: For the topping, heat blueberries, lemon juice, and sugar in a small saucepan until the berries start to break down. Add the cornstarch mixture and simmer until thickened. Let cool.
Step 7: Spoon the blueberry topping over the chilled cheesecake before serving.