Cheesecake with Blueberry Topping
A luscious dessert crafted with a silken cream cheese base layered over a golden, buttery biscuit crust, this cheesecake is elegantly crowned with a glossy blueberry compote. Indulgent and classic, it’s a centerpiece-worthy treat suited for both celebrations and casual gatherings.
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Servings: 6
Ingredients
For the Crust
- 85 g 6 tablespoons unsalted butter, liquefied
- 50 g ¼ cup fine white sugar
- 150 g 1½ cups finely crushed graham crackers or digestive biscuits
For the Cheesecake Filling
- 680 g 24 oz softened cream cheese
- 240 g 1 cup sour cream, brought to room temperature
- 200 g 1 cup granulated sugar
- 2 tablespoons plain flour
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract
For the Blueberry Compote
- 300 g 2 cups fresh or frozen blueberries
- 60 ml ¼ cup water
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons cornstarch
- 100 g ½ cup granulated sugar
Instructions
- Preheat the oven to 160°C (325°F). In a mixing bowl, combine the crushed biscuits with sugar and melted butter, stirring until the texture resembles damp sand.
- Firmly press the crumb mixture into the base of a 23 cm (9-inch) springform pan to create an even layer. Bake in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
- In a large bowl, beat the softened cream cheese with sugar until smooth and creamy, approximately 2 minutes. Blend in the sour cream, vanilla extract, and flour until just incorporated.
- Add the eggs individually, mixing gently on low speed after each addition. Avoid overbeating to maintain a smooth texture. Pour the filling evenly over the slightly cooled crust.
- Place the filled springform pan on a baking tray. Bake for 50 to 55 minutes, or until the edges are set while the center remains slightly wobbly. Turn the oven off, open the door slightly, and allow the cheesecake to rest inside for 1 hour.
- Afterward, remove from the oven and let it reach room temperature. Transfer to the refrigerator and chill for at least 4 hours or overnight until fully set.
- To make the topping, combine blueberries, sugar, cornstarch, water, and lemon juice in a small saucepan. Cook over medium heat, stirring continuously, until the mixture thickens and the berries soften, about 5 to 7 minutes. Let the sauce cool completely.
- Once chilled, release the cheesecake from the springform pan. Spread the cooled blueberry topping generously over the surface.
- Slice and serve while cold.
Notes
If using frozen blueberries, there's no need to thaw before making the compote. Keep cheesecake refrigerated and consume within 3 to 4 days for best texture and flavor.