Blueberry Cheesecake
- Total Time: 1 hour 15 mins
- Yield: 6 1x
Description
Cheesecake is a timeless dessert and the luscious blueberry topping is a classic pairing.
Ingredients
For the base
- 7 oz (200 g) tea biscuits
- 3 1/2 oz (100 g) butter
- 1 tbsp sugar
For the filling
- 1 1/2 lb (700 g) cream cheese
- 2 eggs
- 2 egg yolks
- 5 oz (150 g) cornstarch
- 2 tbsp vanilla extract
- a bit of lime zest
- 3/4 cup (150 g) sugar
For the topping
- 8 oz (250 g) fresh or canned blueberries
- 1 tsp vanilla extract
- 4 tbsp sugar
Instructions
- Finely ground biscuits combine with sugar and melted butter. Press into the bottom of springform pan (10.2 inch or 26 cm).
- For the filling, mix cream cheese with eggs, yolks, lime zest, sugar and vanilla. Add cornstarch. Pour over the base.
- Preheat oven to 356 F (180 C). Put a pan with water on the bottom of your oven. Place cheesecake on the middle rack. Bake for 45 minutes. Let cool to room temperature.
- For the topping, combine blueberries with sugar and cook over medium heat, stirring, until the mixture thickens. Add vanilla in the end. Let cool to room temperature and pour over cheesecake.
- Let it sit in the fridge over night.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
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Frequently Asked Questions
Why does the recipe call for a pan of water on the bottom of the oven?
Baking the cheesecake in a moist oven environment (created by a water-filled pan on the bottom rack at 356°F / 180°C) helps the filling set gently and evenly without cracking. This is a simplified version of a water bath and prevents the surface of the cheesecake from drying out during the 45-minute bake.
Why does the cheesecake need to chill in the fridge overnight?
The recipe instructs you to let the cheesecake cool to room temperature first, add the cooled blueberry topping, then refrigerate overnight. This extended chilling gives the 5 oz (150 g) of cornstarch in the filling time to fully set the texture and allows the blueberry topping to bind with the surface.
The filling uses cornstarch — what does it do and is the quantity correct?
Cornstarch acts as the primary thickener and stabiliser in this cheesecake filling, replacing the flour used in some versions. At 5 oz (150 g) the quantity is substantial and produces a firm, sliceable texture — this is a European-style baked cheesecake, not a New York-style, so the set will be slightly different from what American-style recipes produce. 
