Blueberry Cheesecake

Name: Blueberry Cheesecake
Prep time: 35 min
Cook time: 2 h
Total time: 10 h 35 min
Yield: 10
Ingredients: 1 1/3 cups cream cheese; 1 tbsp butter; 1.1 oz superfine sugar; 1/2 tsp salt; 2 egg yolks; 0.6 oz cornstarch; 2.6 oz heavy whipping cream; 0.25 oz lemon juice; 2 egg whites; 3 tbsp superfine sugar; 5.3 oz blueberry pie filling; 4.4 oz sponge cake mix; 1/2 cup beaten eggs; 1.1 fl oz water; 1.1 oz corn oil; 1 tsp vanilla extract; blueberry pie filling and fresh blueberries, as needed

PublishedJul 13, 2026

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Yields:

serving(s)

Prep Time:

Total Time:

10 35

Cal/Serv:

298

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Make it ahead, chill it overnight, and enjoy a creamy blueberry dessert that slices beautifully the next day.

Directions

Sponge Cake

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Beat Ingredients E until the mixture is well risen and fluffy. Add Ingredients F and mix until everything is well combined. Pour the batter into a round cake pan and bake at 340°F (170°C) for 30 minutes. Set aside to cool.
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Beat Ingredients A until smooth. Add Ingredients B and continue mixing until the mixture is smooth and well combined.

Meringue

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In a separate bowl, whisk the egg whites until fluffy. Gradually add the superfine sugar and continue beating until the meringue becomes thick and shiny and forms stiff peaks.
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Using the cut-and-fold method, gently combine the meringue with the cheese mixture.
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Place the sponge cake into a round cake pan lined with aluminum foil. You can also use a cheesecake mold.
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Pour half of the cheese mixture into the pan. Add the blueberry pie filling, then pour the remaining cheese mixture over the top.
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Bake using the water-bath method at 250°F (120°C) for 1 hour 30 minutes.
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Once baked, remove the tray of water and let the cake cool in the oven with the door slightly open.
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Chill the cake overnight or for at least 8 hours in the refrigerator before slicing. Decorate as desired.