Nolte Blog Recipe Blueberry cheesecake

Blueberry cheesecake

The American classic rounded off with delicious blueberries!

For the recipe you need:

  • 120g oat biscuits
  • 60g butter
  • salt
  • 600g full-fat cream cheese
  • 120g sugar
  • 25g cornflour
  • 3 tbsp lemon juice
  • 1 tsp grated zest of an organic lemon
  • 3 eggs
  • 250g blueberries
  • 125g blueberry fruit spread
Nolte Blog Recipe Blueberry cheesecake



  1. Line the springform pan with baking paper. Put the biscuits into a freezer bag and crush with a rolling pin. Melt the butter in a saucepan, stir in the biscuit crumbs and a pinch of salt. Press the mixture into the base of the pan. Preheat the oven to 160°C.
  2. With the whisks of a hand mixer, beat together the cream cheese, sugar, cornflour, lemon juice and lemon zest. Whisk in the eggs, one at a time. Pour the cream on top of the base in the pan and smooth the top. Bake in the oven (bottom) for 40 minutes.
  3. Meanwhile, pick over the blueberries, then wash and drain. Take out the cake and spread with half the berries. Bake for another 30 minutes – when you take it out it’ll still be a bit soft in the middle.
  4. Take the cake out of the oven and leave to cool for at least 3 hours. To serve, top the cake with the remaining blueberries. Warm the blueberry spread a little and drizzle over the berries. 

We wish you a lot of fun making them!

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