This baked blueberry cheesecake is just melt-in-your-mouth delicious and would be a wonderful addition to a family meal, or party.
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Blueberry Cheesecake

Course Dessert
Keyword Cheesecake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 10 servings



  • 175 g blueberries, fresh or frozen
  • 200 g plain sweet biscuits, crushed
  • 100 g butter, melted
  • 450 g cream cheese, softened
  • 4 eggs
  • 150 g caster sugar
  • 1 tsp vanilla essence


  • 2 cups blueberries
  • zest and juice of one lemon
  • 3 TBSP sugar
  • 1 tsp cornflour or cornstarch

Decorating Cream

  • 1 cup cream
  • 1 tsp vanilla essence
  • 2 TBSP icing mixture or powdered sugar



  • To make the base, crush the biscuits in a food processor.
  • Melt the butter and then mix with the crushed biscuits.
  • Line a 20cm springform tin with baking paper and press the crumb mixture onto the base.
  • Spread the blueberries over the base and chill in the fridge until needed.


  • Beat the softened cream cheese with the sugar and vanilla until smooth.
  • Add the eggs and mix.
  • Pour the cheesecake mixture over the blueberries, tap the tin on the counter to release any air bubbles, and bake in a moderate oven, 170˚C for 45 minutes, or until until the cheeesecake is set. Let cool in the oven.

Blueberry Sauce

  • Add the blueberries, sugar and lemon zest to a meduim suacepan.
  • Cook on medium low heat until warm.
  • Mix the lemon juice with the cornflour. Slowly, while stirring, add to the saucepan.
  • Stir and cook for about 5 minutes.
  • Take off heat and store in an airtight container in the fridge until the cheesecake is cooled down.


  • When ready to decorate, remove the blueberry sauce from the fridge.
  • Whip the cream with the vanilla and icing mixture until it forms peaks.
  • Pipe the cream around the edge of the cheesecake.
  • Pour the blueberry sauce into the middle of the cheesecake.
  • Serve!