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Gluten-free Baked Blueberry Cheesecake Recipe
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Gluten-free Baked Blueberry Cheesecake Recipe

There’s just something about blueberries and cheesecake that works ridiculously well together. This one has a buttery gluten-free digestive base, a thick and creamy vanilla cheesecake filling with a hint of lemon and blueberries throughout; then even more blueberries on top in the form of a glossy, sweet and slightly sharp topping. Basically, if you like blueberry cheesecake, this is the ultimate!
Course Dessert
Keyword Blueberry Cheesecake, gluten free, Vegetarian
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Servings 12 slices
Calories 553kcal

Equipment

Ingredients

For the base

  • 320 g gluten-free digestive biscuits see FAQ section
  • 150 g butter melted

For the cheesecake filling

  • 600 g full-fat cream cheese at room temperature
  • 30 g gluten-free plain flour
  • 185 g caster sugar
  • 1/4 tsp fine salt
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/2 lemon zest only
  • 2 tsp lemon juice
  • 175 g sour cream at room temperature
  • 200 g blueberries

For the blueberry topping

  • 300 g blueberries
  • 50 g caster sugar
  • 1 tbsp lemon juice
  • 1 tsp cornflour
  • 1 tbsp cold water

Instructions

Make the cheesecake

  • Preheat the oven to 140°C fan / 160°C / 320°F.
  • Add the gluten-free digestive biscuits to a food processor and blitz into crumbs. You want fairly fine crumbs, but avoiding blitzing them into dust!
  • Transfer the biscuit crumbs to a mixing bowl, pour in the melted butter and mix until everything is well combined.
    Crushed gluten-free digestive biscuits mixed with melted butter
  • Spoon the mixture into a 20cm (8in) loose-bottomed or springform tin and firmly compact it into an even layer.
    The prepared gluten-free digestive biscuit base in the 20cm loose-bottomed tin.
  • Bake for 10 minutes, then remove from the oven and allow to cool slightly whilst you make the filling. Keep the oven at 140°C fan / 160°C.
    The base perfectly compacted flat and ready for a short blind bake
  • Fit a stand mixer with the paddle/beater attachment.
  • Add the cream cheese and mix on a low speed for around 1 minute, just until smooth.
    A KitchenAid stand mixer with paddle attachment mixing the full fat cream cheese
  • In a small bowl, mix together the flour, caster sugar and salt. Gradually add this to the cream cheese, mixing on a low speed only until combined.
  • Add the eggs one at a time, mixing briefly after each addition.
  • Add the vanilla extract, lemon zest and lemon juice and mix again just until incorporated.
    Adding the lemon zest and vanilla extract to the cheesecake filling mixture while the stand mixer is on low
  • Turn the mixer off and fold in the sour cream by hand until evenly combined. It should be like the texture of custard that drizzles off of a spatula.
    The consistency of the finished cheesecake filling after the sour cream has been folded in by hand
  • Pour around half of the cheesecake filling over the pre-baked biscuit base, then scatter over HALF of the blueberries for the cheesecake.
    Adding the blueberries to the cheesecake filling once it has been filled half way
  • Pour over the remaining cheesecake filling and scatter over the remaining blueberries. Gently press any blueberries sitting right on the surface just beneath the filling.
  • Bake for around 55-60 minutes. The cheesecake is ready when the outer few centimetres are set but the centre still has a gentle wobble when the tin is lightly shaken. The middle shouldn’t look liquid and the top should remain fairly pale.
  • Turn the oven off and immediately leave the oven door ajar by around 10–20cm. Leave the cheesecake inside the switched-off oven for around 1 hour.
  • Remove from the oven and leave at room temperature until completely cool.
  • Cover and refrigerate for at least 6 hours, ideally overnight.

Make the blueberry topping

  • Add the blueberries, caster sugar and lemon juice to a small saucepan.
  • Place over a medium heat and cook for around 4–5 minutes, stirring occasionally, until the blueberries have softened and started releasing their juices.
  • Lightly crush some of the blueberries with the back of a spoon, leaving plenty of them whole.
  • Mix the cornflour and cold water together in a small bowl until smooth, then stir it into the blueberries.
  • Allow everything to bubble gently for another 1–2 minutes, until glossy and slightly thickened. The topping should still be loose and spoonable rather than thick and jam-like.
    The finished blueberry topping in a saucepan ready to be spread on top of the fully chilled baked cheesecake
  • Remove from the heat and allow to cool completely.

Assemble

  • Once the cheesecake is fully chilled, carefully remove it from the tin and transfer to a serving plate.
  • Spoon the cooled blueberry topping over the top, allowing a little to naturally tumble towards the edges.
    Spreading the blueberry filling on top of the fully cooled gluten-free baked blueberry cheesecake
  • Remove the cheesecake from the tin. If using a loose-bottomed tin I find it easiest to rest it on a can so I can gently but firmly pull the sides downwards.
    A clever kitchen hack demonstrated to remove a baked cheesecake from a loose-bottomed tin: rest it on a can and pull the sides down firmly and gently
  • Slice and serve.
    The finished baked cheesecake on a cake stand, unsliced

Nutrition

Calories: 553kcal | Carbohydrates: 51g | Protein: 6g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 142mg | Sodium: 396mg | Potassium: 144mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1158IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 1mg