Easy Blueberry Cheesecake

Ouadie Rhabbouron

This Easy Blueberry Cheesecake is perfectly creamy, packed with fresh blueberries and bright lemon zest, and topped with a luxurious blueberry sauce. The best part? No water bath required! Using a simple, stress-free baking method, you'll get a crack-free cheesecake with beautiful, smooth results every single time. It's guaranteed to impress, and you'll want to make it over and over again.

Why You'll Love This Blueberry Cheesecake

  • No water bath needed—seriously stress-free!

  • Crack-free and perfectly smooth

  • Creamy, luxurious texture

  • Bursting with fresh blueberries

  • Bright lemon flavor throughout

  • Simple ingredients, no special equipment required

  • Makes an impressive dessert that tastes homemade

The Secret to Crack-Free Cheesecake (No Water Bath!)

After testing extensively, I've developed a reliable method for baking crack-free cheesecakes without the fuss of a water bath. Here's how it works:

  • All ingredients at room temperature (especially cream cheese, yogurt, eggs, and blueberries)

  • No over-mixing—gently fold ingredients together, don't whisk

  • Bake at a low temperature (285°F) to prevent over-baking

  • Turn off the oven while the center is still slightly wobbly

  • Cool slowly in the turned-off oven with the door ajar

  • Chill thoroughly before serving

This method is foolproof and produces beautifully smooth cheesecake every time!

Ingredients

For the Crust:

  • 1½ cups digestive biscuits or graham cracker crumbs

  • 5 tbsp melted butter

For the Cheesecake Filling:

  • 1 lb (500g) cream cheese, at room temperature

  • ½ cup Greek yogurt or sour cream, at room temperature

  • ½ cup caster or superfine sugar

  • 1 tbsp cornstarch

  • Zest of 2 lemons

  • 3 large eggs, at room temperature

  • 1 tsp vanilla bean paste (or vanilla extract)

  • 2 tbsp fresh lemon juice

  • 1½ cups fresh blueberries (completely dry)

For the Blueberry Sauce:

  • 1½ cups fresh blueberries

  • ¼ cup sugar

  • 1 tbsp lemon juice

Instructions

Prepare the Crust:

  1. Preheat your oven to 350°F (180°C).

  2. Line an 8-inch (20cm) springform pan with parchment paper on the bottom.

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