Cheesecake with Blueberry Sauce

This was an improvised bake.

I had originally wanted to bake a cheesecake with a layer of strawberry jam on it because that was what Uncle Tai (my pal Vanessa’s dad) had ordered for his friend’s birthday. But that cheesecake didn’t turn out so well and I was out of strawberries. So, I made a blueberry sauce for the second cake and poured it over to create a “farmhouse” feel.

I took my inspiration from Tyler Florence of Food Network. However, instead of a full crust, I gave this cheesecake a biscuit base only. I figured it didn’t need a “full-on” crust cos it’s quite light anyway.

Uncle Tai was very happy with this cake. He said over the phone that this was the best cheesecake he had ever eaten in his life. Okay … I guess he was being very nice and encouraging but his kind words made me very happy.


For the crust
15 pieces of digestive biscuits, finely crushed
113g unsalted butter, melted
1/2 tsp cinnamon

For the cheesecake
500g cream cheese
1 pint sour cream
3 eggs
1 cup sugar
Zest of 1 lemon
1 tsp vanilla extract

For the sauce
1 pint blueberries
Juice of 1 lemon
2 tablespoons sugar


To make the crust:
Mix the biscuit crumbs, cinnamon and butter together until the mixture starts to resemble wet sand. Prepare an 8-inch springform pan by lining its base with non-stick baking paper and greasing its sides with butter. Press the crumbs to form a base and then leave it to chill inside the refrigerator for at least 5 minutes.

To make the cheesecake:
Heat your oven to 165C.

Beat the cream cheese until smooth and free of lumps, then add in the eggs, 1 at a time. When combined, add sugar, sour cream, lemon zest and vanilla, and beat until creamy.

Pour the mixture onto the biscuit base and bake in the oven for 30 – 40 minutes until the center wobbles slightly. Leave in the oven, with the door slightly opened, for 10 minutes. Then take it out to cool further for another 20 minutes of so before chilling it inside the refrigerator for at least 4 hours.

To make the sauce:
In a small saucepan, add the blueberries, lemon juice and sugar, and simmer over medium heat until the fruit starts to break down. Leave the sauce to cool to room temperature.

With a non-serrated knife that has been dipped in hot water, slice the cheesecake 8 ways, wiping the knife clean after each cut. Just before serving, pour the blueberry sauce over.

To order, click here.

Cheesecake with Blueberry Sauce, $50 (delivery within Singapore), $40 (self collect)

Cheesecake with Blueberry Sauce, $50 (delivery within Singapore), $40 (self collect)

Check out Alpha Bakes’ other creations in our A – Z List!

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