Creamy Blueberry Cheesecake Dessert (Print-Friendly Version)

Buttery cookie crust, velvety filling, and juicy blueberry topping create a deliciously creamy dessert.

# Ingredients You'll Need:

→ Crust

01 - 300 grams plain biscuits (such as digestive or tea biscuits), crushed
02 - 75 grams unsalted butter, melted
03 - 60 grams blueberry jam (from homemade batch, divided use)

→ Blueberry Jam

04 - 120 grams fresh or frozen blueberries
05 - 26 grams granulated sugar

→ Cheesecake Filling

06 - 450 grams full-fat cream cheese, at room temperature
07 - 200 grams heavy whipping cream, at room temperature
08 - 200 grams granulated sugar
09 - 3 large eggs, at room temperature
10 - 35 grams cornstarch

→ Decoration

11 - 60 grams blueberry jam (remaining half from homemade batch)
12 - Fresh blueberries, enough to cover the surface

# How to Make It:

01 - Process biscuits in a food processor until finely ground. Combine with melted butter in a bowl, mixing until the texture resembles wet sand.
02 - Press the mixture firmly into the base and slightly up the sides of a 16 cm x 10 cm or 17 cm x 8 cm springform pan using the back of a spoon or small glass. Freeze to set while preparing the jam.
03 - In a large microwave-safe bowl, combine blueberries and sugar. Mix to coat. Microwave for approximately 1.5 minutes, pausing to stir twice during cooking. Allow to cool slightly.
04 - Spread half of the cooled blueberry jam evenly over the chilled biscuit base. Return pan to freezer to firm both layers.
05 - In a large bowl, whisk cornstarch with half the heavy cream until smooth. Add remaining cream and combine. Add cream cheese, blending with a spatula to eliminate lumps. Switch to a whisk to incorporate eggs one by one, mixing well after each. Add granulated sugar and mix until smooth and cohesive.
06 - Pour cheesecake filling onto chilled crust and jam. Preheat oven to 180°C. Bake for 50–60 minutes until center is set but slightly wobbly. Turn off oven and leave cheesecake inside for 20 minutes. Slightly open oven door and let cool for 20–30 minutes.
07 - Refrigerate cheesecake for at least 4 hours, or overnight for optimal texture and flavor development.
08 - Spread remaining blueberry jam evenly on top. Garnish with fresh blueberries before serving.

# Extra Information:

01 - For a burst of fruit flavor, you may fold fresh or frozen blueberries into the filling; this will give blue streaks throughout the cheesecake.
02 - Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth, crack-free result.
03 - A cracked surface does not impact taste—any imperfections are easily covered with the blueberry topping.
04 - Always dissolve cornstarch fully in half the cream before incorporating into the rest of the batter to avoid lumps.

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