← Back to scoops
Blueberry cheesecake — cartoon recipe illustration
Dessert

Blueberry cheesecake

Serves 12 Prep 30 min Cook 70 min Total 5 hr (incl. chill)

Here is our working blueberry cheesecake for Scoops & Dishes: no doorway fluff, just a cookable page with Australian metric detail and notes that prevent the usual failures. Plan on 5 hr (incl. chill) from starting prep to plating for 12. Prep is about 30 min; the active cook or oven time is closer to 70 min. Read the whole method once before you turn on the heat. Oven cue in the method is 160°C. Preheat fully; a cold start throws off the 5 hr (incl. chill) timing and can leave centres underdone while edges race ahead. One practical flag before you start: Don’t overbeat the filling — aeration causes cracks. The Notes section expands shopping, heat, texture, and leftovers so the page stays useful beyond a bare ingredient dump. Method opens with: “Heat oven to 160°C (140°C fan). Line a 20 cm springform tin.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

Method

  1. Heat oven to 160°C (140°C fan). Line a 20 cm springform tin.
  2. Blitz biscuits; mix with butter. Press over base and up sides.
  3. Beat cream cheese briefly smooth. Beat in flour, then vanilla, sour cream, sugar and zest. Add eggs one at a time. Fold in 250 g blueberries. Pour in.
  4. Bake 70 minutes until puffed and still slightly jiggly. Cool in oven door ajar ~2 hours, then fridge 4 hours+.
  5. Simmer 125 g blueberries with sugar, lemon and vanilla 7 minutes. Stir in cornflour slurry; add remaining berries. Cool.
  6. Release cake; spoon sauce over. Fridge 2 hours+. Slice.

Tip: Don’t overbeat the filling — aeration causes cracks.

Notes

  • Putting it together for Blueberry cheesecake: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
  • Why this page is written this way: we keep the story short and put the value in practical detail — ingredient order, heat cues, and storage — because that is what helps a home cook succeed on a Tuesday night. If a step feels unclear, email [email protected] and we will tidy the wording on the next pass.
  • Heat and timing: the method calls for 160°C. Fan-forced ovens run hotter and dry things faster — if your oven runs hot, check a few minutes early. Tray position matters: middle rack for even colour unless the recipe says otherwise. If you open the door a lot, add a minute or two back on.
  • Shopping and mise en place: read the full ingredient list once before you start. For Blueberry cheesecake, plain sweet biscuits and unsalted butter are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.