Irresistible Blueberry Dream Cheesecake Recipe

Ash Tyrrell

Irresistible Blueberry Dream Cheesecake Recipe

I have to admit, the first time I made this Blueberry Dream Cheesecake, I felt like a pastry chef in my own kitchen. The creamy texture combined with the sweet blueberry topping instantly won me over.

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Prep Time 20

Cook Time 4

Ingredients Method Notes

Ingredients

200 g digestive biscuits – Crushed into fine crumbs for a perfect base. Using fresh biscuits ensures a crisp crust.
100 g unsalted butter – Melted to bind the crust. I always use unsalted so I can control the sweetness.
400 g cream cheese – Softened to room temperature. Fresh cream cheese gives a smoother texture.
100 g caster sugar – Adds the perfect sweetness without being overpowering.
1 tsp vanilla extract – Enhances the cheesecake’s flavor naturally.
200 ml double cream – Whipped lightly for a light airy consistency.
2 tsp lemon juice – Balances the sweetness with a hint of tang.
250 g fresh blueberries – For the topping fresh is best for a juicy burst.
2 tbsp blueberry jam – Adds extra shine and flavor to the topping.

Method

First, crush the digestive biscuits until they are fine crumbs. Mix them with melted butter and press into the base of a springform pan evenly. Chill it in the fridge for 10 minutes to set before adding the filling.
In a large bowl, beat softened cream cheese with sugar until smooth. Gently fold in whipped cream, vanilla extract, and lemon juice. Pour this mixture over the chilled biscuit base and smooth the top with a spatula.
Warm blueberry jam in a small saucepan and stir in fresh blueberries. Let it cool slightly before spooning it over the cheesecake. Spread evenly to create a glossy, fruit-filled topping.
Refrigerate the cheesecake for at least 4 hours, or overnight if you can wait. This helps the filling firm up and allows the flavors to meld beautifully.

Notes

I always use fresh cream cheese instead of pre-softened tubs for a smoother texture.
Gently fold the whipped cream into the filling to keep it airy and light.
I recommend letting the cheesecake chill overnight for the best slicing results.
Toasting the biscuit base slightly adds a richer flavor and crunch.