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Decadent Fresh Blueberry Cheesecake

Fresh blueberry cheesecake isn’t just a treat—it’s an experience. Every bite delivers a delicate balance between a buttery, slightly crunchy crust, a rich and velvety cheesecake filling, and the sweet-tart burst of blueberry jam on top.
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Course: Baking, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 package digestive biscuits
  • 7 Tbsp unsalted butter melted
  • For the filling:
  • 3 packages cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 Tbsp flour
  • ½ cup heavy whipping cream
  • 2 tsp vanilla extract
  • Zest of ½ lemon
  • For the topping:
  • Blueberry jam
  • Fresh blueberries

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Crush the digestive biscuits into fine crumbs. Mix thoroughly with the melted butter until combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.
  3. Bake the crust for 15 minutes. Remove from the oven and let it cool slightly. Increase the oven temperature to 400°F (200°C).
  4. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy.
  5. Add the eggs, heavy whipping cream, flour, vanilla extract, and lemon zest. Mix until creamy and well combined.
  6. Pour the filling over the baked crust, spreading evenly.
  7. Bake the cheesecake at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 200°F (95°C) and continue baking for an additional hour.
  8. Turn off the oven and crack the door open. Leave the cheesecake in the oven for another hour to cool gradually.
  9. Remove the cheesecake from the oven. Spread blueberry jam evenly over the top. Chill in the refrigerator for several hours or overnight.
  10. Before serving, garnish with fresh blueberries.
  11. Enjoy!