This cake is the perfect summer time treat when the blueberries are in season. The chocolate base adds a nice balance to the slightly sour blueberries and the sauce adds some drama when the cake is cut. Who can say no to that glossy cake?!
BISCUIT BASE
100 g / 2/5 cup of melted butter
180 g / 1 1/4 cup crushed chocolate biscuits
FILLING
600 g room temperature Philadelphia cream cheese
3 room temperature eggs
1 can of condensed milk
BLUEBERRY SAUCE
375 g bluberries
2 tbsp lemon juice (or water)
100 g / 1/2 cup white sugar
1/2 tsp vanilla extract
1 1/2 tsp cornstarch
2 tbsp water
Preheat oven to 160°C / 320°F. Line the sides and bottom of a 20cm / 8" springform cake tin with parchment paper.
Crush the biscuits in a medium bowl and add the melted butter. Mix together and pour the mixture into the tin. Use a spoon to press the mixture tightly together and level it out. Put the tin into the refrigerator while making the filling so the bottom has some time to solidify.
Using a stand mixer or handheld mixer, beat the room temperature cream cheese until just smooth. Make sure not to over beat it, because too much aeration causes cracks in the cake. Add the eggs one at a time. Finally, add the condensed milk and stir everything together. Pour the filling onto the crust.
Cook the cake in the oven for 70 minutes. Since cheesecake likes to bake in a slightly humid environment, add an ovenproof container filled with hot water into the oven along with the cheesecake. This helps to create steam in the oven.
Cool the cake in the oven with oven door slightly open and the oven turned off until the cheesecake has cooled down to room temperature. While the cheesecake is cooling, you can make the blueberry sauce.
Place 125g / 1/2 cup of blueberries, vanilla, sugar and lemon juice in a sauce pan. Stir together then bring to a simmer over medium heat. Simmer for 7 minutes until blueberries soften.
Mix cornstarch and water together in a small bowl. Add it to the blueberries and stir together. It will start thickening quickly. Add the remaining blueberries. The sauce should look syrupy. Remove from the stove and let it cool. It will thicken even more while it cools.
After the sauce has cooled, stir it and adjust the sauce thickness 1/2 teaspoon of water at a time if needed. The sauce should have a thick, syrupy like consistency. It should slightly ooze when the cake is cut.
Add the sauce to the cooled down cheesecake so it's completely covered. You should have some leftover sauce, that can be used for touch ups or to just pour it over a slice if someone wants more blueberries.
Refrigerate overnight. The cake tastes best the next morning. Sprinkle some fresh mint leaves for garnish.
Slice and serve!
NOTES
This recipe works best with fresh blueberries but can also be made using frozen blueberries.
If the cheesecake cracks a bit, don't worry, the sauce will hide it anyway.
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