Wild Blueberry Cheesecake
This creamy and delicious wild blueberry cheesecake is the most perfect summer treat. It’s made in a 22cm round pan and topped with streusel for extra crunch and sweetness. If you’re a fan of blueberries, you should definitely try this!
After I made my Raspberry Cheesecake Bars, I instantly knew I wanted to try making a Blueberry Cheesecake. Now I’m going to be honest, I’m not really a fan of blueberries. I would never buy them just to snack on. BUT here’s the thing. I had no idea you could buy wild blueberries at the grocery store (hopefully that doesn’t make me look dumb). When I found out my local store had them, I grabbed one, originally planning to use them for a Blueberry Sweet Bun recipe.
Here’s what surprised me… wild blueberries look more appealing than regular cultivated ones for some reason. I don’t know why! So I bought them, tried them and OMG I LOVE THEM. They taste so much better than the big cultivated blueberries.So yeah… anything with wild blueberries is my newest obsession. Crazy!?
This cheesecake is made in a 22 cm pan, but if you want it a bit thicker, you can make it in a 20 cm round tin. If you do, I’d suggest reducing the graham cracker crust slightly so it doesn’t end up too thick, because it’s already on the thicker side. Personally I love a thick crust, but I know not everyone does.
I also used a little more heavy cream than usual, which made the cheesecake extra creamy. It’s not dense, it’s more on the creamy, softer side. So good!
And one more thing. The water bath is really important. I’ll explain why below!
What is a water bath and why is it so important?
A water bath or bain-marie, is basically a way of baking your cheesecake gently. The idea is to surround the cheesecake with steam and moisture so it doesn’t dry out or crack while baking. Cheesecake is more like a custard than a cake, so it really benefits from slow, even heat. Without a water bath, the edges can bake too fast while the center stays undercooked. That can cause cracks, a rubbery texture or uneven baking.
There are two ways to do a water bath.
The first method is the classic one: you wrap the outside of your cheesecake pan really well with foil to keep water out. Then you place the cheesecake pan into a larger roasting pan and pour boiling water around it, about halfway up the sides. The boiling water creates a steamy environment inside the oven, which helps the cheesecake bake evenly.
The second method is a little easier and less messy. Instead of putting the cheesecake pan directly in the water, you place a separate pan filled with boiling water on the lowest oven rack. Then you bake the cheesecake on a rack above it. This still fills the oven with steam, but you don’t have to worry about leaks.
Either way, the key is to add boiling water, not cold. If you add cold water, it lowers the oven temperature too much and can affect the baking time. Boiling water keeps the temperature stable and creates steam right away.
So why is this all so important? It prevents the cheesecake from puffing up too much, which helps avoid cracks. It also keeps the texture super creamy instead of dry or grainy.
Personally, I like the second method because it’s less stressful and there’s no risk of water sneaking into the cheesecake pan.
| 💜 Why You’ll Love This Recipe |
|---|
| Creamy cheesecake with a light, silky texture |
| Sweet and tangy wild blueberries on top |
| Crunchy streusel topping for extra texture |
| Easy to make ahead & perfect for summer gatherings |
| Works in both 22cm and 20cm pans |
Frequently asked questions
1. How should I store this cheesecake?
Store it in an airtight container in the fridge to keep it fresh and creamy.
2. How long can I keep the cheesecake in the fridge?
It’s best eaten within 3 maximum 4 days for optimal flavor and texture.
3. How long should the cheesecake cool before serving?
Ideally let it cool and set overnight in the fridge. This helps the flavors develop and the texture become perfect.
4. What is a water bath and why is it important?
Check the detailed explanation in the “What is a water bath and why is it so important?” section above!
5. Can I make this cheesecake without a water bath?
You can, but the water bath helps prevent cracks and keeps the cheesecake smooth and creamy.
6. Can I make this recipe in a different size pan?
Yes, but remember to adjust baking time and crust thickness accordingly.
7. Can I substitute the streusel topping?
Absolutely! You can try crushed nuts, graham cracker crumbs, or even a simple powdered sugar dusting.
8. Can I prepare parts of the recipe ahead of time?
Yes, you can make the crust and streusel in advance and store them separately until ready to bake.
Ingredients you will need for this recipe
For the crust:
Graham cracker crumbs or butter biscuits: This forms the base of the cheesecake. You can use graham crackers or any buttery biscuits you like.
Melted butter: Butter helps hold the crumbs together and gives the crust a rich, slightly buttery flavor. Use unsalted butter so you can control the saltiness.
For the batter:
Philadelphia cream cheese: This is the main ingredient that makes cheesecake creamy, smooth and rich.
Granulated sugar: Sweetens the batter.
Eggs + egg yolk: Eggs help bind everything together and give structure to the cheesecake. The extra yolk adds richness and creaminess.
Vanilla extract: Vanilla bean paste is also a nice alternative if you want little vanilla specks in your batter.
Heavy cream (32% fat): This adds creaminess and lightness, making the cheesecake less dense.
For the streusel topping:
Unsalted butter (cubed): Cold butter cut into small pieces helps create a crumbly, crunchy topping when baked.
All purpose flour: The base of the streusel that holds everything together in a crumbly texture.
Sugar: Adds sweetness.
Lemon zest (optional): Adds a fresh, bright note that pairs beautifully with the wild blueberries.
Extras:
Wild blueberries: Wild blueberries taste more intense than regular ones.
Ingredients you will need for this recipe
1. Prepare the streusel first. Whisk together the flour, sugar and lemon zest. Add the cold cubed butter and using your fingers, start working it into the flour mixture until it turns crumbly. (Should resemble wet sand). Once ready, place it in the fridge.
2. Preheat your oven to 150•C (fan) with the water bath already inside. For the water bath, fill an oven safe dish with boiling water and place it on the lowest rack.
3. For the crust, mix together crushed graham crackers/butter biscuits with the melted butter. Then pour the mixture over your 22cm round cake tin, pressing it down firmly and evenly. Once ready, place in the fridge until you prepare the cheesecake batter.
4. For the batter mix together the sugar, vanilla and cream cheese. I recommend using a spatula here to avoid overmixing. Next, mix in the eggs one at a time. Lastly, mix in the heavy cream. Pass it through a fine mesh sieve to avoid any lumps. (Optional)
5. Pour over your prepared crust and bake in the preheated oven for 45-50 minutes. The middle should remain slightly wobbly.
6. After 45-50 minutes, take it out the oven, top with frozen wild blueberries and the streusel.
7. Increase the temperature to 180•C and place the cheesecake back in the oven for another 15 minutes.
8. Once ready, let it cool at room temperature for about an hour, then transfer it to the fridge for a minimum of 6 hours but preferably overnight.
Wild Blueberry Cheesecake
This creamy and delicious wild blueberry cheesecake is the most perfect summer treat. It’s made in a 22cm round pan and topped with streusel for extra crunch and sweetness. If you’re a fan of blueberries, you should definitely try this!
Ingredients
- 200g graham cracker crumbs or butter biscuits - 1 1/2 cup
- 100g melted butter - 1/2 cup (4 oz)
- 525g Philadelphia cream cheese - 2 cups + 1/8 cup
- 220g granulated sugar - 1 cup + 1/8 cup
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- 200g heavy cream (32% fat) - 3/4 cup + 1 tablespoon
- 40g unsalted butter, cut into cubes - 2 tablespoons + 2 teaspoons
- 50g all-purpose flour - 1/3 cup + 1 tablespoon
- 35g sugar - 3 tablespoons
- Zest of one lemon (optional)
- Wild blueberries, for topping
Instructions
- Whisk together the flour, sugar and lemon zest.
- Add the cold cubed butter and using your fingers, start working it into the flour mixture until it turns crumbly. (Should resemble wet sand).
- Once ready, place it in the fridge.
- Preheat your oven to 150•C (fan) with the water bath already inside. For the water bath, fill an oven safe dish with boiling water and place it on the lowest rack.
- For the crust, mix together crushed graham crackers/butter biscuits with the melted butter.
- Then pour the mixture over your 22cm round cake tin, pressing it down firmly and evenly.
- Once ready, place in the fridge until you prepare the cheesecake batter.
- For the batter mix together the sugar, vanilla and cream cheese.
- I recommend using a spatula here to avoid overmixing.
- Next, mix in the eggs one at a time.
- Lastly, mix in the heavy cream.
- Pass it through a fine mesh sieve to avoid any lumps. (Optional)
- Pour over your prepared crust and bake in the preheated oven for 45-50 minutes. The middle should remain slightly wobbly.
- After 45-50 minutes, take it out the oven, top with frozen wild blueberries and the streusel.
- Increase the temperature to 180•C and place the cheesecake back in the oven for another 15 minutes.
- Once ready, let it cool at room temperature for about an hour, then transfer it to the fridge for a minimum of 6 hours but preferably overnight.
Nutrition Facts
Calories
809Fat
50 gSat. Fat
20 gCarbs
91 gFiber
4 gNet Carbs
87 gSugar
68 gProtein
11 gSodium
489 mgCholesterol
106 mg
