Classic Baked Cheesecake with Blueberries

Image: Pixabay

Classic Baked Cheesecake with Blueberries is a real holiday treat

Try our Classic Baked Cheesecake with Blueberries recipe this holiday season. It’s the richly sweet, smooth deliciousness you’ve been looking for.

Classic Baked Cheesecake with Blueberries

Image: Pixabay

Have you taken up baking during the last year or looking to hone your baking skills? We love desserts just as much as you do and we have a great recipe for you to try out. Our basic, New York-style Classic Baked Cheesecake with Blueberries is very easy to make, is super tasty and is a classic for a reason. If you have a celebration coming on, you have the perfect treat right here. Smooth and silky cheesecake with a crumbly crust and zesty blueberries is the ultimate indulgence during the holiday season.

The base for your cheesecake is more important than many think and you can easily adjust the recipe to your liking. The crust is crumbly and buttery which is a good platform for the cheesecake filling. The Classic Baked Cheesecake with Blueberries filling is smooth and zesty, the perfect texture and flavour after dinner. Top it off with whipped cream and blueberries for added freshness to the rich cheesecake. You can easily get creative and use other fruits like strawberries and even chocolate flakes for a different treat.

Try our Classic Baked Cheesecake with Blueberries recipe this holiday season. It’s the richly sweet, smooth deliciousness you’ve been looking for.

Classic Baked Cheesecake with Blueberries Recipe

5 from 1 vote
Recipe by Jessica Alberts Course: DessertCuisine: GlobalDifficulty: Medium
Prep time

20

minutes
Cooking time

2

hours 

10

minutes
Servings

12

Total time

2

hours 

30

minutes

A creamy and smooth traditional cheesecake with a biscuit crust.

Ingredients – CRUST

  • 85 g 85 butter, plus extra for the tin

  • 1 packet 1 digestive biscuits, crushed (add extra biscuits if you like a thicker base)

  • 1 tbsp 1 sugar

  • INGREDIENTS – CHEESECAKE FILLING
  • 900 g 900 cream cheese

  • 250 g 250 caster sugar

  • 3 tbsp 3 flour

  • tsp vanilla essence

  • zest of 1 lemon

  • tsp lemon juice

  • 3 large 3 eggs

  • 1 1 egg yolk

  • 250 ml 250 sour cream

  • INGREDIENTS – TOPPING
  • 250 ml 250 cream

  • 1 tbsp 1 caster sugar

  • 2 tsp 2 lemon juice

  • blueberries for topping, optional

Method

  • Heat the oven to 180C.
  • Line the base of a 23 cm spring-form cake tin with baking paper and then clip the sides.
  • For the crust, melt the butter in a medium pan. Stir in the digestive biscuit crumbs and sugar.
  • Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
  • METHOD – CHEESECAKE FILLING
  • Increase the oven to 220°C. Beat the cream cheese until creamy, about 2 minutes.
  • Gradually add the caster sugar, then the flour and a pinch of salt, scraping down the sides of the bowl.
  • Whisk in the vanilla essence, lemon zest and lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time.
  • Stir in the sour cream, but don’t over-beat. The batter should be smooth and light.
  • Brush the sides of the spring-form tin with melted butter. Pour in the filling.
  • Place the cake tin in a shallow dish and fill it with water (to create a water bath). Bake for 10 minutes.
  • Reduce oven temperature to 110°C and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
  • Turn off the oven and let the cheesecake cool in the oven for an hour. The cheesecake may get a slight crack on top as it cools.
  • METHOD – TOPPING
  • Whisk the cream, caster sugar and lemon juice. Spread over the cheesecake. Add blueberries or any other topping of your choice.
  • Run a knife around the sides of the tin to loosen. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate.

Notes

  • Get creative with the toppings and use fresh fruit of your choice, salted caramel, chocolate ganache or dust with icing sugar.

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