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Blueberry cheesecake served
Creamy and light blueberry cheesecake made at home

Baked Blueberry Cheesecake

Author: Flavelo
Recipes Cakes and Desserts
The secret to a perfect cheesecake is temperature regulation. Egg proteins require slow, gentle heat for coagulation to obtain a creamy, pudding-like consistency, not scrambled eggs. The acidity and tannin content of blueberries creates a perfect contrast with the fatty, sweet cheese cream.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 10 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Springform cake tin.
  • Baking parchment.
  • Whisk (manual, not electric!).

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 160°C (low heat!). Crush the biscuits, mix with the melted butter, press into the bottom of the tin, and bake for 10 minutes.

Tip: The low temperature ensures the cream bakes evenly without burning the edges.
2 ✓

Mix the cream cheese with the sugar and vanilla until smooth (by hand or on a low setting).

Tip: Do not beat in too much air! Air bubbles expand during baking, then collapse, causing the cake to crack.
3 ✓

Add the sour cream, then the eggs one by one, mixing only just until uniform.

Tip: Overmixing spoils the texture.
4 ✓

Pour the cream onto the pre-baked base. Sprinkle with the blueberries (or press them in slightly).

Tip: If using frozen blueberries, toss them in flour so they don't release too much juice.
5 ✓

Bake for 50-60 minutes. It is good when the edges are firm but the middle still wobbles like jelly.

Tip: The residual heat will fully set the middle.
6 ✓

Turn off the oven, open the door slightly, and leave the cake inside to cool for 1 hour.

Tip: Slow cooling prevents sudden contraction (cracking).
7 ✓

Refrigerate for at least 4 hours before serving.

Tip: It can be sliced beautifully when cold.

Recipe FAQ

Why did the top crack?
It cooled down too fast (thermal shock), or you overbaked it (the eggs tightened the cream).
Why do I need to pre-bake the biscuit base?
So it stays crisp and doesn't get soggy from the wet cream.

Ingredients

  • 200 g Butter biscuits (e.g. Digestives)
  • 100 g Butter (melted)
  • 500 g Cream cheese (plain, full fat)
  • 200 g Sour cream
  • 150 g Granulated sugar
  • 5 ml Vanilla extract
  • 3 pcs Eggs (room temperature)
  • 150 g Fresh blueberries
  • 20 g Icing sugar