Blueberry Cheesecake with Blueberry Sauce

Servings

4–6 servings (small cake or individual portions)

Prep Time

25 minutes

Cook Time

45–50 minutes

• Chilling time: 4 hours (or overnight)

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Ingredients

Crust

• 200 g digestive biscuits or graham crackers

• 100 g unsalted butter, melted

Cheesecake Filling

• 400 g cream cheese, softened

• 1/2 cup sugar

• 2 large eggs

• 1/2 cup heavy cream

• 1 teaspoon vanilla extract

• 1 tablespoon cornstarch (optional, for firmer texture)

Blueberry Sauce

• 1 1/2 cups fresh or frozen blueberries

• 1/4 cup sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch mixed with 1 tablespoon water

Topping

• Fresh blueberries (for garnish)

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Instructions

Step 1: Prepare the Crust

Preheat the oven to 170°C (340°F).
Crush the biscuits into fine crumbs using a food processor or rolling pin.
Mix with melted butter until evenly combined.

Press the mixture firmly into the bottom of a lined springform pan or small cake mold.
Bake for 10 minutes, then remove and let cool slightly.

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Step 2: Make the Cheesecake Filling

In a bowl, beat the cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing gently after each addition.

Stir in heavy cream, vanilla extract, and cornstarch (if using).
Mix just until smooth—do not overbeat.

Pour the filling over the prepared crust and smooth the top.

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Step 3: Bake

Bake for 35–40 minutes, until the center is just set but still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 30 minutes to prevent cracking.

Remove and cool completely at room temperature, then refrigerate for at least 4 hours.

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Step 4: Make the Blueberry Sauce

In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
Cook for 5–7 minutes until the berries burst and release their juices.

Stir in the cornstarch slurry and cook for another 1–2 minutes until thick and glossy.
Remove from heat and let cool.

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Step 5: Assemble and Serve

Spoon the blueberry sauce over the chilled cheesecake.
Top with fresh blueberries.

Slice and serve cold.

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Serving Suggestions

• Serve as a dessert for special occasions

• Pair with coffee or tea

• Best enjoyed well-chilled for clean slices