The BEST Blueberry Cheesecake Recipe with Blueberry Compote
The Best Blueberry Cheesecake Recipe with Blueberry Compote
If you were wondering how to make a blueberry cheesecake then this is the best blueberry cheesecake recipe. This simple, easy and effortless recipe has creamy mascarpone cheesecake batter baked to perfection then topped with plump juicy blueberry compote that just melts in the mouth. Make it with fresh or frozen blueberries any time of the year.
The BEST Blueberry Cheesecake Recipe
One of my absolute favorite desserts is cheesecake. I can make and eat cheesecake at any time. As you can see on this blog I have some really unique cheesecakes like fig cheesecake and mangoes cheesecake too!
I have lost count of the number of times I have made cheesecakes. When in college I would always be in charge of desserts! Guess what I always made for my friends? Yup, cheesecake! Till date my favorite is strawberry cheesecake and Chocolate Cheesecake.
Fresh or frozen blueberries
This blueberry cheesecake has always been my tease. I love blueberries but we never get fresh blueberries and if we do then they are really so expensive! Recently, we started getting frozen blueberries which opened whole new possibilities for me.
The BEST Blueberry Cheesecake Recipe
Now Before I give you the recipe for this cheesecakes here’s a few tips on getting your cheesecake right.
- Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw.
- Use good quality cream cheese like mascarpone or Philadelphia as they are thicker in consistency as compared to low fat cream cheese which can effect consistency of your baked batter.
- you can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste
- Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency
- Never over mix a cheesecake batter at this will incorporate air and lead to cracking.
- Not all cheesecakes need to be baked in a water bath but since cheese is so delicate a water bath helps it bake gently leaving that custard like creaminess.
Classic Blueberry Cheesecake Recipe with Blueberry Compote.
Let’s talk ingredients and Substitutes (Save/Pin)
- Blueberries -Use fresh blueberries when they are in season. Frozen blueberries work perfectly well with this cheesecake. No need to thaw the blueberries and they cook right down, soaking all the sugar and become plump.
- Cream Cheese – I’m a huge fan of Mascarpone or Philadelphia cheese. I usually rely on one of these. But that does not mean you can’t use any other. Any local brand with a high fat content of 38 to 40 % is great. You can use lower fat cream cheese too but you will be compromising on texture and richness.
- Sugar – A good cheesecake is not necessarily too sweet. This sugar has just the right balance and goes well with the sweet blueberry compote.
- Sour Cream– The tartness in the sour cream helps balance rich cream cheese and help lighten the batter some.
- Lemon juice – help cut the sweetness and brings out the flavor in the cheesecake really well. It does not affect the taste so don’t worry it won’t make the cheesecake lemony.
The ultimate Blueberry Cheesecake with blueberry compote
The BEST Blueberry Cheesecake Recipe with Blueberry Compote (Save/Pin)
Tools
- 7″ spring form cake tin
You can use a cake mixer (Read – Best Stand Mixer for a home baking) - I prefer mixing bowls & whisk
- Spatula
- Oven
Blueberry cheesecake
Ingredients
For the Crust:
- 150 grams digestive biscuits
- 100 grams butter
- 1 tbsp sugar
For the filling
- 250 grams Mascarpone cheese
- 1 cup sour cream
- 1/2 cup white granulated sugar
- 2 tbsp flour
- 3 large eggs
- 2 tbsp lemon juice
- 2 tsp vanilla extract
Blueberry compote
- 300 grams Blueberries
- 1/4 cup sugar
- 1 tbsp cornstarch
Method:
Prepare
- Have all your ingredients ready at room temperature.
- Pre-heat the oven at 150 C/ 300 F
- Wrap the outside of your spring form pan in foil so no water will enter the cheesecake while baking in a water bath.
Prepare the cookie crust
- Crush the biscuits in a zip lock bag
- Add melted butter, sit to combine.
- Pour into your spring form pan.
- Use the back of your spoon to press into the pan
- Chill in the fridge while you prepare the filling.
Prepare the cheesecake batter
- In a large bowl – Add cream cheese and sour cream
- followed by the sugar.
- Next add the corn flour and vanilla and lemon juice.
- Breaks eggs separately and add one at a time.
- Your batter is ready to pour in your pan.
Bake the Blueberry Cheesecake in a water bath
- Pour the batter into the spring foam pan
- Place in a baking tray on the center rack in the preheated oven.
- Add 1 cup of hot water to the baking pan outside the cheese cake pan and let bake for about 40 minutes or until set but still slightly wobbly in the center.
- Cool completely
Blueberry Compote
- Heat the blueberries with its juices, water, cornstarch and sugar over low heat until the sugar has melted and the cornstarch has thickened the mixture.
- Taste and check sweetness. If necessary add a little sugar and dissolve again.
- Cool before you serve it with the cheesecake.
- You can pour the blueberry compote over the cheesecake before you slice it or sever it along side as I have done here.
The BEST Blueberry Cheesecake Recipe with Blueberry Compote
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The BEST Blueberry Cheesecake with Blueberry Compote
The Best Blueberry Cheesecake Recipe with Blueberry Compote
Prep
Cook
Total
Yield 10 Servings
Blueberry cheesecake is the ultimate classic and most loved of all cheesecakes but now you can make them anytime of the year thanks to frozen blueberries. In this recipe I’m going to show you three different ways of how I like to serve my Blueberry Cheesecake. I think you gonna enjoy it.
Ingredients
For the Crust:
- 150 grams digestive biscuits
- 100 grams butter
- 1 tbsp sugar
For the filling
- 250 grams Mascarpone cheese
- 1 cup sour cream
- 1/2 cup white granulated sugar
- 2 tbsp flour
- 3 large eggs
- 2 tbsp lemon juice
- 2 tsp vanilla extract
Blueberry compote
- 300 grams Blueberries
- 1/4 cup sugar
- 1 tbsp cornstarch
Instructions
Prepare
- Have all your ingredients ready at room temperature.
- Pre-heat the oven at 150 C/ 300 F
- Wrap the outside of your spring form pan in foil so no water will enter the cheesecake while baking in a water bath.
Prepare the cookie crust
- Crush the biscuits in a zip lock bag
- Add melted butter, sit to combine.
- Pour into your spring form pan.
- Use the back of your spoon to press into the pan
- Chill in the fridge while you prepare the filling.
Prepare the cheesecake batter
- In a large bowl – Add cream cheese and sour cream
- followed by the sugar.
- Next add the corn flour and vanilla and lemon juice.
- Breaks eggs separately and add one at a time.
- Your batter is ready to pour in your pan.
Bake the Blueberry Cheesecake in a water bath
- Pour the batter into the spring foam pan
- Place in a baking tray on the center rack in the preheated oven.
- Add 1 cup of hot water to the baking pan outside the cheese cake pan and let bake for about 40 minutes or until set but still slightly wobbly in the center.
- Cool completely
Blueberry Compote
- Heat the blueberries with its juices, water, cornstarch and sugar over low heat until the sugar has melted and the cornstarch has thickened the mixture.
- Taste and check sweetness. If necessary add a little sugar and dissolve again.
- Cool before you serve it with the cheesecake.
- You can pour the blueberry compote over the whole cheesecake before you slice it or
- Serve the blueberry compote alongside the cheesecake as I have done here.
Courses Dessert
Cuisine American
Nutrition Facts
Serving Size 113 g
Amount Per Serving | ||
|---|---|---|
Calories 294 | ||
% Daily Value | ||
Total Fat 18.6 g | 29% | |
Saturated Fat 10.2 g | 51% | |
Unsaturated Fat 8.1 g | ||
Trans Fat 0.3 g | ||
Cholesterol 94 mg | 31% | |
Sodium 213 mg | 9% | |
Total Carbohydrates 29.1 g | 10% | |
Dietary Fiber 0.9 g | 4% | |
Sugars 17.6 g | ||
Protein 3.9 g | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Love Desserts? Especially Cheesecakes?
Perhaps you may like to check out my other collection of cheesecake recipes here – Cheesecake Recipes
Alternatively click here to see my Recipe Index to see a full list of all available recipes on this blog
It looks stunning! So creamy and delicious, definitely trying this!
So glad to hear that Agness.
I feel like I could have serious food feels for this beauty, it looks stunning! I used to love a bit of blueberry cheesecake back in my dairy-eating days <3
Aww… I know!! Thank you Luci <3
I have made before a cheesecake with mascarpone cheese and is simply divine!! I loved your recipe!! Looks amazing!
Thank you so much Ludmilla.
A blueberry cheesecake really is a classic dessert. I have never made a cheesecake before, but I am going to have to give it a try.
Oh you will love cheesecakes Dannii..! My all time favorite desserts!!
Love this classic! I always made baked cheesecake with blueberry pie filling on top!
Thank you! Diana
Cheese cake is one of my favourite desserts. I love the blueberry topping,
Thank you so much Jemma!!
I have just noticed that you mentioned posting about your homemade biscuits well i look forward for that thank you
thank you for your reply it is interesting you do your own crust but can you post about it? it seems better than digestive.
HI I ADORE CHEESECAKES YOUR RECIPE LOOKS DELICIOUS THANKS FOR SHARING BUT I HAVE QUESTION SINCE MASCARPONE CHEESE IS EXPENSIVE CAN I JUST REPLACE IT WITH CREAM CHEESE OF SAME AMOUNT AGAIN THANKS FOR SHARING!
Oh yes,, You can also use any other cream cheese with similar fat percentage would be good..
Thanks
Veena