Blueberry Cheesecake – With Speculums Crust, Vanilla Cream & Fruit Compote
A creamy blueberry cheesecake with a spiced speculoos crust, vanilla cream cheese filling, and a vibrant blueberry compote topping. Make-ahead and perfect for spring.This Blueberry Cheesecake is a fruity and refined alternative to the classic New York style—featuring a spiced speculoos crust, smooth vanilla cream cheese filling, and a luscious blueberry compote. It’s a dessert that’s light yet indulgent, fresh but comforting, and ideal for spring and summer gatherings.The key to its perfect texture lies in the low-and-slow baking method and overnight chilling. Topped with juicy fresh blueberries and more compote for a glossy finish, this cheesecake is not just a treat for the taste buds, but a visual centerpiece too. Best made the day before, it gives you all the wow factor with very little stress on the day of serving.
Ingredients
Blueberry Compote
- 400 g blueberries fresh or frozen
- 40 g sugar
- 1 vanilla pod
- 4 g pectin NH
Cheesecake Base
- 320 g speculoos biscuits
- 100 g unsalted butter melted
Vanilla Cream Cheese Filling
- 675 g Philadelphia cream cheese
- 26 g all-purpose flour
- 1 vanilla pod seeds only
- 100 g sugar
- 3 whole eggs
- 175 g heavy cream 30% fat
Topping
- Remaining blueberry compote
- 400 g fresh blueberries
Instructions
Make the Blueberry Compote
- In a saucepan, cook blueberries + 30 g sugar + vanilla pod over medium heat.
- In a small bowl, mix pectin NH + remaining 10 g sugar.
- Add to the fruit, bring to a boil, and cook for 2–3 minutes.
- Transfer to a bowl, cover, and refrigerate.
Prepare the Speculoos Crust
- Crush the speculoos biscuits and mix with melted butter.
- Line the base and sides of a 20 cm springform pan with baking paper.
- Press crust into bottom and up the sides (about 6 cm height).
- Refrigerate for at least 30 minutes.
Make the Cheesecake Batter
- In a bowl, beat cream cheese, sugar, and sifted flour until smooth.
- Add vanilla seeds, then eggs one at a time, mixing between each.
- Add cream and mix to combine.
Assemble
- Pour ⅓ of the batter into the crust.
- Spoon in ¾ of the blueberry compote, swirl gently.
- Add remaining cream mixture and smooth the surface.
Bake
- Preheat oven to 200°C (390°F).
- Place a tray with boiling water at the bottom of the oven (for steam).
- Bake cheesecake for 15 min, then reduce heat to 90°C (195°F) and continue baking for 45–50 min.
- Turn off oven and let cheesecake cool inside for 2 hours.
- Then refrigerate overnight.
Finish & Serve
- Unmold the cheesecake onto a serving plate.
- Spoon remaining blueberry compote on top.
- Decorate with fresh blueberries.
- Serve cold and enjoy!
