• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Christmas ⭐️
      • Starters
      • Mains
      • Sides: Warm & Hearty
      • Sides: Light & Fresh
      • Desserts
      • Breads
      • Christmas Leftovers
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Cakes

Blueberry Cheesecake

By:Nagi
Published:7 Aug '20Updated:28 Oct '23
290 Comments
Recipe v Video v Dozer v

To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It’s magnificent!

Close up of slice of Blueberry Cheesecake with drip of Blueberry Sauce

Blueberry Cheesecake

I know sometimes the thought of a quick ‘n easy no-bake cheesecake recipe is enticing.

But if you want to make cheesecake the way it’s intended to be, with a filling that’s somehow fluffy but creamy at the same time, rich but not so dense that it sticks to the roof of your mouth, then a baked cheesecake is the way to go.

Add pops of blueberry littered throughout that lemony cheesecake filling, then OMG that insane glistening blueberry topping ….

It’s a sight to make a grown man weep. (Well, girl. 😂)

Overhead photo of Blueberry Cheesecake with Blueberry Sauce

Cheesecake made easy

Don’t let the number of steps you see visualised below daunt you. While cheesecakes aren’t usually pitched as a recipe for beginners, you don’t need to be an experienced cook to make mine. I’ll walk you through it so you can have confidence that you’ve got this, even if you’re a first timer.

I’ve written the instructions out carefully, you’ve got step photos AND an instructional recipe video.

And unlike cakes, you don’t need to worry about sinking and collapsing. So even a cheesecake that doesn’t go quite to plan is still going to be very, very good!


Blueberry Cheesecake Components

Here are the 3 parts to this Blueberry Cheesecake (which, by the way, is a rendition of this Strawberry Cheesecake, in case you’d like to browse reader feedback!):

Anatomy of a magnificent Blueberry Cheesecake

  1. The biscuit crust – I’m a cheesecake crust tragic. I just love the texture contrast of the sweet crunchy crust with that insanely creamy filling. So my cheesecake crusts go up the sides, rather than just being on the base. But you can skip the sides if you prefer;

  2. The creamy rich-yet-light filling – a juxtaposition you can only achieve with baked cheesecakes, the consequence of which is that it’s not sickeningly rich (ie we can eat more! 🙌🏻);

  3. Blueberry sauce topping – with a syrup that drips slowly down the side of the cheesecake as you plough your way through it….


1. Cheesecake biscuit crust

Here’s what you need for the cheesecake crust – just plain sweet crackers (any type will do – loads of options listed in the recipe) and butter (the glue).

Ingredients for cheesecake biscuit crust

How to make the cheesecake crust

Blitz to make crumbs (or bash a ziplock bag with a rolling pin – very therapeutic), mix with butter then press into the cake pan.

How to make biscuit crust for cheesecake

TOP TIP: Make quick work of the crust by using something round with a flat base and straight walls to press the crumbs into the pan.

Blueberry Cheesecake biscuit crust

Everybody thinks cheesecake biscuit walls are really fragile – but they are actually rather sturdy once the cake is cooled. I don’t have fairy fingers – and I’ve never destroyed one!


2. Blueberry cheesecake filling

Here’s what goes in the cheesecake filling. Standard baked cheesecake ingredients, with the addition of blueberries.

Ingredients for Blueberry Cheesecake filling

  • Cream cheese – must use block, not the spreadable cream cheese in tubs (too soft). If you can only get spreadable, just skip the sour cream;

  • Blueberries – fresh or frozen is fine here. If using frozen, do not thaw it (otherwise it bleeds when you stir it in and you’ll end up with a purple cheesecake!);

  • Sour cream – lightens up the mixture a touch so it’s not ridiculously rich. Just 1/2 cup makes such a difference!

  • Flour – just a tiny bit really helps stabilise the filling to keep it slightly aerated (rather than dense so it sticks to the roof of your mouth) and so it doesn’t collapse in the middle;

  • Eggs – the key ingredient that gives this cheesecake aeration. You don’t need to whip it – eggs just naturally rise when baked (you can see in these Egg Frittata Muffins how much egg rises);

  • Vanilla – for flavour;

  • Lemon zest – because the flavour of lemon is terrific to bring a touch of freshness to cheesecakes, and is a natural pairing with blueberries; and

  • Sugar – white, to keep the colour of the filling white.


How to make the cheesecake filling

Here’s how the filling is made and baked:

How to bake Blueberry Cheesecake in the oven - NO water bath required!

The cheesecake filling is very straightforward to make – everything just gets mixed in a bowl, poured into the crust then baked.

TIP: Only mix until each ingredient is incorporated and the batter is smooth. No need to beat to aerate the batter. If the filling is beaten too much and becomes very aerated, then the cheesecake might rise a lot in the oven which will cause cracks. Not a big deal though because flaws get hidden under the Blueberry Sauce!

You don’t need to fuss with a water bath to prevent surface cracks. That’s only required to rectify recipes that don’t make the filling correctly, bake at the wrong temperature, or for too long.

Why cool cheesecake in the oven?

The cake is cooled in the oven for two reasons:

  1. If you cook the cake all the way through in the oven, it puffs up too much which causes surface cracks; and

  2. To keep the cheesecake creamy inside. The oven is turned off before the cake is fully cooked, then it finishes cooking in the turned off oven. The gradual drop in temperature creates an environment such that the cheesecake finishes cooking but cannot overcook.


3. Blueberry sauce for the cheesecake

Here’s what you need for the blueberry topping:

Ingredients for Blueberry Sauce for Blueberry Cheesecake

  • Blueberries – frozen or fresh is fine here;

  • Sugar – to create the syrupy consistency;

  • Vanilla – for flavour;

  • Lemon – to cut through the sweetness and because it goes so well with blueberries; and

  • Cornflour/cornstarch – to thicken the syrup so it drips slowly down the cake when you cut it, rather than running everywhere.


How to make blueberry sauce for cheesecake

We cook some of the blueberries with the sugar, lemon and vanilla so they break down to create the vibrant purple sauce.

Then stir in cornflour/cornstarch to thicken, and lastly stir in whole blueberries.

Word of warning: this blueberry sauce stains! The pictured wooden spoon is now permanently purple!

Blueberry sauce for blueberry cheesecake

Overhead of Blueberry Cheesecake

Cheesecake FAQ

Here are some key tips for cheesecake making that may have been the cause of issues you’ve had with recipes in the past:

Why did my cheesecake crack?

Cracks occur because the cheesecake rises too much. This can happen because filling that was beaten for too long so it aerated too much, or overcooking.

  • Excess beating = aerated batter = cheesecake rises too much = cracks in surface

  • Overcooking = cheesecake rises too much = cracks in surface

But don’t forget, it doesn’t matter if your cheesecake cracks because you’re smothering it with sauce!

So how do I ensure my cheesecake won’t crack on the surface?

3 key tips:

  1. Make sure you don’t over beat the batter by using room temperature ingredients so they incorporate faster, and follow my recipe beating time directions;

  2. Cook in a moderate oven, not hot – if the oven is too hot, the cheesecake will rise too fast, causing the surface to crack;

  3. Turn the oven off while the cake is still jiggly (partially undercooked) then leave it in the turned off oven to cool – it will finish cooking during this time.

This is how jiggly the cheesecake should be when you turn the oven off – more jiggly than you’d expect!

Also note how it’s quite puffy and even a big sunken in the middle. That doesn’t matter because it sinks back down to a level surface once it cools in the oven.

Do I need to use a water bath to bake cheesecakes?

NO. Though you’ll see many recipes swearing by the water bath method to ensure the surface of your cheesecake doesn’t crack, it’s not necessary if you make the filling properly, don’t over beat, cook in a moderate oven and don’t overcook.

In fact, when I published the Strawberry Cake recipe, I did a side by side comparison of water bath vs no water bath cheesecakes. As you can see in the photo below, there is no difference in the surface of the two cheesecakes – except the water bath one was a LOT more of a hassle to get into the oven!

Comparison of cheesecake with and without water bath

My cheesecake fell apart when I removed it from the cake pan!😩

I feel your pain – that was the disaster that occurred to me with my very first cheesecake!

Here’s how to make it easy (and safe) to remove your cheesecake: flip the base UPSIDE DOWN, line it with baking/parchment paper and secure the sides so the excess paper is sticking out.

Preparing cake pan for cheesecake

If you do this, you don’t need to lift the cheesecake over the ridge of the base, it just slides right off. Similarly with the paper, grab the overhang then push the cheesecake off the paper. Voila! Cheesecake in tact!

Removing cheesecake from cake pan

Close up of slice of Blueberry Cheesecake with Blueberry Sauce

Fork cutting into Blueberry Cheesecake

Blueberry sauce optional!

I know I’ve been going on and on about how great the blueberry sauce is. And it certainly adds an extra special touch here, but I only do it when blueberries are in season – and cheap! Because this cheesecake calls for 250g/8oz blueberries IN the cake (2 Australian punnets) and 375ml / 13oz ON the cake (3 punnets)

For the rest of the year, I only use blueberries inside the cake and a serve it with cream.

Nobody has ever complained.😉 – Nagi x


Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Slice of Blueberry Cheesecake

Blueberry Cheesecake

Author: Nagi
Prep: 30 minutes mins
Cook: 1 hour hr 10 minutes mins
Total: 5 hours hrs
Cakes, Dessert
Western
4.99 from 92 votes
Servings12
Tap or hover to scale
Print
Recipe video above. To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It's magnificent!
Don't be daunted by the number of steps - they are straightforward, I've just broken it down into managable steps. Cheesecakes are actually less "risky" than cakes because - no worries about not rising, sinking in middle etc.
If blueberries are expensive right now but you're absolutely busting to make this, skip the topping and serve with cream instead.

Ingredients

Cheesecake Biscuit Base:

  • 200g/7 oz Arnott's Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1)
  • 120g / 8 tbsp unsalted butter , melted

Cheesecake Filling:

  • 1 lb / 500g cream cheese , well softened (Note 2)
  • 2 tbsp flour , plain/ all purpose flour
  • 1 tsp vanilla extract
  • 1/2 cup sour cream (full fat, sub yogurt)
  • 1 1/2 cups caster sugar (superfine sugar)
  • Zest of 1 lemon (can skip)
  • 3 eggs , at room temperature
  • 250g / 8oz blueberries (Note 3)

Blueberry Topping for Cheesecake:

  • 375g / 13 oz blueberries (Note 3)
  • 2 tbsp lemon juice (or water)
  • 1/2 cup white sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp cornflour/cornstarch
  • 2 tbsp water

Instructions

Preparation:

  • Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
  • Line inverted base: Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
  • Line sides: Butter and line the side of the pan.

Cheesecake Biscuit Base:

  • Break up biscuits roughly by hand and place in a food processor.
  • Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
  • Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
  • Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.

Filling:

  • Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
  • Add flour, beat for 5 seconds on speed 4 until just incorporated.
  • Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
  • Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.
  • Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
  • Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).
  • Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.
  • Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.

Blueberry Sauce for Cheesecake:

  • Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.
  • Mix cornflour and water, then stir in - it wil thicken quickly.
  • Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
  • Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect "oozing" consistency (see video, Note 7) - be careful, don't make it runny!
  • Spoon onto cheesecake so it's completely covered - you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
  • Slice and serve!

Recipe Notes:

1. Biscuits: Any plain sweet biscuits or crackers will work fine here, you need 2 cups of crumbs. 
  • Australia: Arnott's Marie Crackers, Arrowroot and Nice are ideal, I've made it with all these.
  • US: Use 28 squares / 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my last trip.
  • UK: Digestives are ideal, I LOVE digestives! 
The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. It's delicate when uncooked but once the filling is cooked, it becomes much more stable.
2. Cream Cheese - In the UK and some parts of Europe, block cream cheese isn't available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream.
Make sure the cream cheese is quite soft but not melting. The softer it is = easier to beat until smooth = less beating = less aeration = no cracks. Too much beating = aerated cake = cake rises = cracks.
3. Blueberries - fresh or frozen. If using frozen, do not thaw before adding into batter, and add 5 minutes onto the bake time.
Other berries - blackberries and raspberries should work with no alteration to the recipe as they have similar cooking qualities to blueberries. For strawberries, use this Strawberry Cheesecake recipe.
4. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.
5. Crumbs: OR crush in a ziplock bag using a rolling pin or large can.
After butter is added, it should just hold together when pressed between fingers.
6. Cool in oven: This ensures creamy inside and stops surface from cracking:
  • Cracks occur due to oven temp too high or overcooking
  • In this recipe, you stop cooking when it's still quite jiggly (see video at 1 min 23 sec) which means it's actually still a bit undercooked in the middle
  • By leaving it in the oven, it finishes cooking but the declining temp stops it from overcooking
  • If you don't do this step, you have to cook for longer in the oven to cook middle through which makes it rise too much = cracked surface and not as creamy inside
(But if yours does crack a touch, it doesn't matter - you're smothering it in blueberry sauce!)
7. Blueberry topping should be like thick syrup consistency, not a set jelly. It should ooze slightly when cut.
8. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made the cheesecake recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn't crush to a fine sand like Marie Crackers do. Both are delicious!
9. Make Ahead / Storage: Cake is at its best consumed within 4 days, after that I feel like it starts getting denser but still really fab, most people wouldn't notice a difference! Ideal to top the day or or day before. After 2 to 3 days, the top does start to "sweat" but it's not very noticeable.

Nutrition Information:

Calories: 489cal (24%)Carbohydrates: 55g (18%)Protein: 5g (10%)Fat: 28g (43%)Saturated Fat: 15g (94%)Cholesterol: 114mg (38%)Sodium: 284mg (12%)Potassium: 184mg (5%)Fiber: 1g (4%)Sugar: 41g (46%)Vitamin A: 945IU (19%)Vitamin C: 24.6mg (30%)Calcium: 80mg (8%)Iron: 1.4mg (8%)
Keywords: Baked Cheesecake, blueberry cheesecake, blueberry recipes
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

More cheesecake recipes

Close up of slice of Strawberry Cheesecake with Strawberry Sauce dripping down the side
Strawberry Cheesecake
This No Bake Mango Cheesecake is a complete and utter celebration of summer! recipetineats.com
No Bake Mango Cheesecake
Baked Cheesecake decorated with berries
Easy Classic Baked Cheesecake
Easy and fast No Bake Blueberry Cheesecake Bars - creamy cheesecake with a gorgeous fresh blueberry sauce topping! recipetineats.com
Blueberry Cheesecake Bars
No bake impressive EASY treat, great for entertaining because you can make ahead the elements then just assemble prior to serving!
Strawberry Cheesecake Sundae Pots
Close up of a slice of Nutella Cheesecake (No Bake)
Nutella Cheesecake (No-Bake!)
No Bake Nutella Cheesecake - Mini ones made in a muffin tin! A biscuit base and light mousse-like Nutella flavoured cheesecake. Easy to make and completely irresistible! www.recipetineats.com
Mini No Bake Nutella Cheesecake
Peanut Butter Cheesecake Stuffed Chocolate Loaf - Moist chocolate quick bread stuffed with creamy peanut butter cheesecake. It's your dream come true! recipetineats.com
Peanut Butter Cheesecake Stuffed Chocolate Loaf

And for blueberry monsters

A lovely Blueberry Lemon Yoghurt Cake that's incredibly moist and astonishingly quick to make. recipetineats.com
Blueberry Lemon Yoghurt Cake
Stack of Fluffy Blueberry Pancakes dripping with maple syrup and melted butter
Extra Fluffy Blueberry Pancakes
Close up of Blueberry Muffins fresh out of the oven
Blueberry Muffins (ultra moist!)
Close up of slices of Blueberry Lemon Loaf , easy blueberry recipe
Blueberry Bread Loaf
Easy and fast No Bake Blueberry Cheesecake Bars - creamy cheesecake with a gorgeous fresh blueberry sauce topping! recipetineats.com
Blueberry Cheesecake Bars

Life of Dozer

Click! Snap photo of cheesecake.

Shift camera slightly to the left. Click! 

Dozer-Blueberry-Cheesecake_4

Is it disturbing to know Dozer’s furry head is just out of frame of every single food shot on this website?? 😂

Dozer-Blueberry-Cheesecake_5

Previous Post
Our Best NO MAYO Coleslaw
Next Post
Eggplant Curry – South Indian Brinjal Curry

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Mini Christmas Cakes stacked

Mini Christmas Cakes – gift!

Close up of Mini chocolate cakes

Mini chocolate cakes

Overhead photo of Bursting Blueberry Crumb Cake

Bursting Blueberry Crumb Cake

More Cakes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




290 Comments

  1. Katie R says

    December 3, 2023 at 9:49 pm

    5 stars
    We made this for a Christmas BBQ and it went down a treat! Everyone was so excited to get into it! We needed to make it Gluten Free so used a combo of GF scotch finger and GF arrowroot biscuits, and a bit less butter. Also GF flour in the filling mix. We used frozen blueberries so needed a bit more time in the oven due to that (more like 15 mins rather than 5) but other than that followed the recipe and it was so many berries!! Delish!!

    Reply
  2. Robin L Cardinal says

    November 17, 2023 at 9:43 am

    I have made this recipe twice and will make it for Thanksgiving this year. I use a lemon/almond cookie crust and follow all the remainder of your directions. I have made many cheesecakes and this is by far one of my favorites: a 10:)

    Reply
  3. Grace Ong says

    September 22, 2023 at 5:35 am

    5 stars
    Hi Nagi,
    Thank you for the recipe which I made tonight, for a friend’s birthday dinner tomorrow. Everything works perfectly, but the crust has oozed melted butter during the cooking. I’m not sure if your readers have had this tiny problem? Thank you.

    Reply
  4. Megan says

    September 10, 2023 at 11:44 pm

    5 stars
    I’ve made this recipe twice now and it’s been an absolute hit both times! I have so many people coming up to me asking for the recipe and saying it’s some of the best they’ve had. 10/10 amazing cheesecake recipe

    Reply
  5. Sue B says

    September 4, 2023 at 10:47 pm

    5 stars
    My “dish to pass” at any family function is always a cheesecake. This cheesecake was excellent! I used Pally Biscuits “Thee Biscuit” which I found in the International Aisle at Meijer.

    Reply
  6. Nina says

    August 22, 2023 at 2:33 am

    5 stars
    I made some modifications, but this cheesecake was SO good!!!
    I added some cinnamon in the crust, but I’m not sure if it made a difference.
    I put 1 cup sugar in the filling instead of 1.5. I feel it could still use even a little bit LESS sugar than that
    I didn’t put cornstarch or vanilla in the topping
    So so so good. Will definitely make again!

    Reply
  7. Johnny says

    August 19, 2023 at 1:48 am

    5 stars
    This recipe is phenomenal. I made this keto/diabetic friendly by changing the crust, sweetening the cheesecake with homemade keto sweetened condensed milk, and using sugar free sweetener in the blueberry topping. Other than those changes I pretty much stuck to the recipe exactly. It is the best cheesecake I have ever made. No one could tell I made the diabetic changes either! Bravo on this recipe!

    Reply
  8. Holly chasteen says

    August 18, 2023 at 1:34 pm

    Hi. I am Holly.
    I’ve been a chef/pastry chef for almost 30 years.. specializing in cheesecakes.
    I make all kinds , textures, styles flavors etc,
    I was snooping around the web the other day… checkin to see what other cheesecake people were doing when I came across your recipe.
    I thought your ratios seemed interesting. I’ve been experimenting with a few tweaks to my 26 year old recipe (that has served me well) because… well… 1) I’m bored of it!
    And 2) was wanting to make it just a little more creamy yet light.
    I felt like YOUR formula might get me closer to that goal.
    So I gave it a test run at work yesterday. I used YOUR filling recipe, put it on a cornmeal crust, topped it with a sour cream topping and served with a side of Bluberry lime sauce.
    I have to say it’s on the top of my list of favorite cakes I’ve ever made in 30 years!
    I LOVED the texture of the filling!
    Thank you so much! My search is over!
    Holly
    *but,, just so you know, I WILL lie and tell anyone who asks that it is MY own recipe that I came up with my own dang self! Lol! 😉
    Thanks again!

    Reply
  9. Lou says

    August 4, 2023 at 2:56 am

    5 stars
    Very easy and delicious recipe! We used bastogne biscuits for the base and we enjoyed !!!!

    Reply
  10. Alicia says

    July 29, 2023 at 3:58 am

    5 stars
    I would consider myself to be a beginner level baker. My family couldn’t believe I made it from scratch..it was SO delicious. This recipe was so easy to follow and the results could not have been better!

    Reply
  11. Michelle says

    July 22, 2023 at 4:08 pm

    5 stars
    Another winner Nagi! The blueberry topping makes this cheesecake special and gives the perfect flavour balance with the cheesecake filling. Made the cheesecake the night before and made the blueberry topping on the day of serving and once cooled, spooned on top of the cheesecake. Yum! Enjoyed by all. Thanks Nagi!

    Reply
  12. Shelley Ingram says

    July 7, 2023 at 5:19 am

    5 stars
    We live in North Carolina and our blueberry bush is producing very well right now. Today is my husband’s birthday and he gets THE blueberry cheesecake for dessert. I have made this 4-5 times over the last several years and think it’s the best, well written, well organized recipe for cheesecake and the tips/ notes are spot on. Thank you.
    I put 1/2 cup of berries in the cake and swirl some sauce through the top. It looks stunning. And of course we serve it with more sauce that’s room temp or warmed. Absolutely delicious.

    Reply
  13. James Murphy says

    June 25, 2023 at 10:35 am

    5 stars
    Made this for my wife’s birthday. Absolutely fantastic. I’d like to find a way to cut the sugar to make it ever so slightly less sweet. Any thoughts? Have made so many of your recipes Nagi and my wife bought me the book as soon as it was on the shelves.

    Reply
    • Johnny says

      August 19, 2023 at 1:50 am

      I used homemade keto sweetened condensed milk as the sweetener for the cheesecake and it turned out PERFECT. Not overly sweet and perfect texture!

      Reply
  14. Teri Sturtevant says

    June 25, 2023 at 7:36 am

    5 stars
    This is hands down the best Blueberry Cheesecake Recipe ever! I’ve made it 3 times since I found it and everyone loves it.

    Reply
  15. Alice williams says

    May 31, 2023 at 5:10 pm

    5 stars
    Beautiful, made for my fathers birthday. Hard to mess this one up!

    Reply
  16. Georgina says

    May 1, 2023 at 3:57 pm

    5 stars
    Amazing recipe, always a winner.

    Reply
  17. Tomoko says

    April 12, 2023 at 6:52 pm

    5 stars
    The texture of this blueberry cheesecake is absolutely delightful – it’s moist and perfectly balanced, making it a hit at my daughter’s birthday party. I’ve tried many cheesecake recipes before, but this one is definitely the best. Thank you Nagi.

    Reply
  18. Jnet N says

    April 12, 2023 at 7:22 am

    5 stars
    Now I really know how to make cheesecake. Turned out perfect and tastes better than The Factory, IMO!

    Reply
  19. Ian says

    January 16, 2023 at 2:47 pm

    5 stars
    Made your blueberry cheesecake with blueberry sauce for a gathering at our home last weekend. What a winner. Everybody loved it. Followed the recipe exactly, EXCEPT, I cooked it in a water bath because i am too scared to make a baked cheesecake without one.
    Many thanks for sharing this recipe.
    Kind regards, Ian.

    Reply
  20. Sherri says

    January 15, 2023 at 12:33 am

    5 stars
    Have made this twice now, exactly as written with the only exception being regular sugar (couldn’t find caster in my area). Absolutely delicious! Both times, small cracks, but not noticeable with topping. We think it has a sort of key lime pie taste the first day then mellows and sweetens daily. Always completely gone by the third day. Definitely better every day! Your recipe directions are spot-on and very easy to follow. Love all the info! This has become a favorite, thank you!!

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On
  • Goodfood
  • Food Network
  • Better Homes Gardens
  • Taste
  • Nine
  • Network 10
  • BuzzFeed
  • Daily Telegraph
  • Women's Day

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
  • Food Bloggers Central
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2023
  • Privacy Policy & Terms
Site Credits
Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!