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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.
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Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes

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!