Blueberry Cheesecake

A rich, creamy blueberry cheesecake with a buttery biscuit crust and juicy blueberry swirls is the ultimate make-ahead dessert.

Ingredients

• 1 1/2 cups (150 g) graham cracker or digestive biscuit crumbs
• 5 tablespoons (70 g) unsalted butter, melted
• 16 oz (450 g) cream cheese, softened
• 1 cup (250 g) Greek yogurt
• 2 large eggs
• 1/3 cup (80 ml) honey or 1/2 cup (100 g) sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups (225 g) fresh blueberries, divided
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Preheat the oven to 170°C (340°F). Grease and line a 6-inch or small springform pan. Mix the biscuit crumbs with melted butter, then press firmly into the base of the pan. Bake for 8 minutes, then let cool slightly.
2. In a small saucepan, cook 1 cup (150 g) of the blueberries with the cornstarch and water over medium heat for 3–5 minutes until thick and jammy. Let the blueberry mixture cool.
3. In a large bowl, beat the cream cheese until smooth. Add the Greek yogurt, eggs, honey, and vanilla extract, and whisk until fully combined and creamy.
4. Pour half of the cheesecake batter over the crust. Spoon over some of the blueberry sauce, then add the remaining batter. Swirl in the rest of the blueberry sauce and scatter the remaining blueberries on top if desired.
5. Bake for 30–35 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven and let the cheesecake sit inside for 10 minutes with the door slightly open.
6. Cool completely at room temperature, then chill for 1–2 hours or until fully set. Slice and serve topped with extra blueberries and whipped cream if liked.

Tip: For the cleanest slices, chill the cheesecake overnight and wipe your knife clean between each cut.