Blueberry Cheesecake Recipe – Classic Creamy New York Style Cheesecake with Fresh Blueberry Sauce

This **Blueberry Cheesecake** is the ultimate creamy New York-style cheesecake with a buttery biscuit base and a luscious fresh blueberry topping. Rich, smooth, and perfectly balanced with a hint of lemon and vanilla, this dessert is a showstopper for any occasion — from family gatherings to elegant celebrations.

The secret to its perfect texture lies in the water bath baking method, which prevents cracking and gives that signature velvety consistency. Topped with homemade blueberry sauce, this cheesecake is both beautiful and irresistibly delicious.

Ingredients

Biscuit Base

• 180g digestive biscuits, finely crushed
• 90g butter, melted
• Pinch of cinnamon (optional but recommended)

Cheesecake Filling

• 600g cream cheese, at room temperature
• 300g sour cream
• 200g heavy whipping cream
• 200g granulated sugar
• 3 large eggs
• 3 tbsp cornstarch
• ½ tbsp lemon juice
• 1 tsp vanilla extract

Blueberry Sauce

• 300-400g fresh or frozen blueberries
• 100g sugar (adjust to taste)
• 1-2 tbsp cornstarch + 3 tbsp water
• 1 tbsp lemon juice

Instructions

1. Prepare the base: Mix crushed biscuits with melted butter and a pinch of cinnamon. Press firmly into the bottom of a 9-inch springform pan. Bake at 180°C for 7-8 minutes. Let it cool completely.
2. Make the filling: In a large bowl, beat the cream cheese with sugar until smooth. Add sour cream and continue beating. Gradually add the whipping cream and mix well.
3. Add eggs one at a time, beating after each addition. Add cornstarch, lemon juice, and vanilla. Mix until just combined — do not overmix.
4. Pour the filling over the cooled crust. Tap the pan gently to remove air bubbles.
5. Bake with water bath: Place the pan in a larger roasting pan. Pour hot water halfway up the sides. Bake at 180°C for 30 minutes, then reduce to 150°C and bake for another 45-50 minutes.
6. Turn off the oven and leave the cheesecake inside for 30-40 minutes with the door slightly ajar. Then refrigerate for at least 6 hours, preferably overnight.
7. Blueberry Sauce: Cook blueberries with sugar over medium heat. Mix cornstarch with water and add to the blueberries. Stir until thickened. Add lemon juice. Strain if desired for a smoother sauce. Cool completely before using.
8. Before serving, top the cheesecake with blueberry sauce and fresh blueberries. Enjoy!

Tips for Success

• All ingredients must be at room temperature to avoid lumps and cracks.
• Do not overmix the batter after adding eggs to prevent too much air.
• The water bath is essential for a creamy texture and to prevent cracking.
• Chill the cheesecake for a full night for the best texture and clean slices.
• You can make the blueberry sauce a day in advance.

Variations

• Use Oreo biscuits for a chocolate base.
• Add lemon zest to the filling for brighter flavor.
• Try mixed berries or raspberry sauce instead of blueberry.

Enjoy this luxurious, creamy **Blueberry Cheesecake** — a classic dessert that never fails to impress guests and family alike!