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Blueberry Cheesecake Baked

Updated: Mar 5

  • I love these desserts, refreshing real summer treats! A wonderful juicy and delicious blueberry topping cake, it is very easy to make, the only thing you need to stand for 1 day overnight is a cake in a mold in the fridge. Follow recipe.

Ingredients: very easy, 65 minutes total preparation time, 1 day cake rest in refrigerator

Ingredients for crust:

  • 200 g ground chocolate wafers or graham crackers

  • 110 g unsalted butter, melted

Cream cheese filling:

  • 930 g regular cream cheese at room temperature

  • 250 g granulated sugar

  • 5 eggs, at room temperature

  • 1 teaspoon of vanilla extract or paste

  • 60 g sour cream, room temperature

  • 1/4 Cup whipping or heavy cream at room temperature

For berry topping:

  • 1 ½ cups of mixed fruit, fresh or frozen

  • 3–4 Tablespoons brown sugar

  • Juice of half a lemon 2–3 tablespoons of good raspberry or blackberry jam

  • Or make homemade a basic blueberry or strawberry sauce (topping)


Preheat oven to 180 °C.


  1. Grease a round cake pan measuring 22-23 cm with a removable bottom with butter. Take the baked paper and shape it according to the mold, cut it and place it on the bottom, then tighten it with the ring of the mold.

  2. Grind the biscuits in a food processor and add the melted butter and mix until the mixture becomes homogeneous and compact.

  3. Spoon the mixture into the mold and use a glass to flatten the crust on the bottom and press the bottom firmly.

  4. Bake for 10 minutes at 180 degrees. When done, set aside to cool. Do not switch off the oven.

Cheese filling:

  1. Stir in the cream cheese that was at room temperature in a bowl with a hand whisk until smooth. If it is cold, mix it with a mixer, then gradually add 2 eggs (8 in two), then add vanilla, sour cream and cream and mix until the cream becomes homogeneous and firm. Remove the mold from the refrigerator and pour the mixture over the crust and place in the oven to bake at 165 degrees for 10 minutes, then reduce the temperature to 150 degrees and bake for another 50 minutes. When done, turn off the oven and let the cheesecake rest for 1 hour. After the time has elapsed, take the mold out of the oven and carefully run a smooth blade around the top of the sides to loosen any sticky dough. And leave to cool completely.

  2. at room temperature and then refrigerate for at least 8 hours.

For topping:

  1. Put berries, sugar, and lemon juice in a small pot.

  2. Cook over low heat until the juices become bubbly and begin to look syrupy, about 5–7 minutes. Turn off the heat and add 2–3 tablespoons of jam and stir well.


  1. When 8–24 hours have passed, take the mold out of the fridge and carefully remove the ring from the mold and, with the help of a spatula or a thin knife, transfer the cake with paper to a decorative round tray.

  2. Drizzle with berry topping and serve.

Buon appetito!

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