• 3 eggs (3pc)
  • 70 grams (2.5 ounces) sugar
  • 80 grams (2.8 ounces) flour
  • 5 grams (0.18 ounces) vanilla sugar
  • 5 grams (0.18 ounces) baking powder


  • 300 grams (10.6 ounces) cream cheese
  • 100 grams (3.5 ounces) blueberry confit
  • 60 grams (2.1 ounces) cream
  • 1 egg (1pc)

Blueberry confiture

  • 200 grams (7.1 ounces) blueberries
  • 35 grams (1.2 ounces) sugar
  • 10 grams (0.35 ounces) cornstarch


  • 400 grams (14.1 ounces) cream cheese
  • 100 grams (3.5 ounces) whipping cream
  • 60 grams (2.1 ounces) powdered sugar


  • Mixing Bowls

    Use a set of large mixing bowls to keep your ingredients organized. Stainless steel or glass bowls are ideal as they won’t absorb flavors.

  • Electric Mixer

    An electric mixer will save you time and effort. For fluffy results, opt for one with variable speed settings.

  • Baking Pan (14cm / 5.50 inch)

    Make sure your baking pan is the correct size. A non-stick or springform pan will ensure easy cake removal.

  • Sieve

    A fine-mesh sieve is perfect for sifting flour and baking powder to prevent clumps.

  • Blender

    A high-quality blender will give you a smooth and creamy cheesecake mixture.


Step 1

The calculation is for a 14cm (5.50 inch) cake.

Step 2

1. Prepare the sponge: Separate the egg whites from the yolks. Beat the egg whites until they form stiff peaks, gradually adding sugar. Beat the yolks with the vanilla sugar until light and creamy. Mix the flour with baking powder and sift it. Gently fold the yolks into the whites, then gradually add the flour mixture. Mix until just combined.

Step 3

2. Bake the sponge: Pour the batter into a prepared pan. Bake at 356°F (180°C) for 32-34 minutes. Make sure the sponge is fully baked by inserting a toothpick in the center; if it comes out clean, it's done.

Step 4

3. Prepare the blueberry confiture: Use frozen blueberries if fresh ones are not available. Mix the blueberries with sugar and bring to a boil. Pour in the cornstarch diluted in 30 grams (1 fl oz) of water and boil for another 3 minutes. Remove from heat and cool down.

Step 5

4. Prepare the cheesecake mixture: Place the cream cheese, cream, and sugar in a blender bowl and beat until smooth. Add blueberry confit and stir until well incorporated. Add the egg and beat again until smooth. Bake at 230°F (110°C) for about 90-120 minutes. The cheesecake is done when it only slightly jiggles in the center. Turn off the oven and let the cheesecake cool to room temperature. Refrigerate for at least 6 hours.

Step 6

5. Prepare the frosting: Combine all components and whip until smooth.

Step 7

6. Assemble the cake: Follow this order: sponge - frosting - confit - cheesecake - frosting - confit - sponge. Refrigerate for a few hours to set before slicing.


🎉 Looking for the perfect way to serve your blueberry cheesecake? Here are some fun ideas! For a classic touch, simply slice the cake and serve it on a beautiful dessert plate. Add a dollop of whipped cream and a few fresh blueberries on the side for an elegant presentation. 📸 Hosting a party? Try serving mini versions of this cheesecake in individual glass jars. It's Instagram-ready and makes for a delightful individual dessert. 🍹 Want to make it more indulgent? Serve each slice with a drizzle of blueberry sauce and a scoop of vanilla ice cream. It's like a summer picnic in your mouth! 🌿 For a refreshing twist, garnish your cheesecake with a sprig of mint and a sprinkle of lemon zest. The citrus notes will elevate the blueberry flavors to a whole new level.


🌱 **Gluten-Free Version**: Simply replace the regular flour with a gluten-free all-purpose flour blend. You might need to adjust the baking time slightly, so keep an eye on your cake while it's in the oven. 🥑 **Vegan Version**: Substitute the eggs with flax eggs (1 tablespoon of ground flaxseeds mixed with 2.5 tablespoons of water per egg) and use a vegan cream cheese and cream. Replace the regular sugar with a vegan-friendly sugar, and you're good to go!


  • What is the best way to sift flour?

    Use a fine-mesh sieve over a large mixing bowl, gently tap the side to sift the flour evenly and remove any lumps.

  • How do I know if my egg whites are at stiff peaks?

    When you lift the beaters, the egg whites should stand straight up and hold their shape without collapsing.

  • Can I make this cheesecake ahead of time?

    Yes, making it a day in advance and refrigerating it allows the flavors to meld beautifully.

  • How can I prevent my cheesecake from cracking?

    Avoid over-mixing the batter, bake at a low temperature, and allow the cheesecake to cool gradually in the oven to prevent cracks.

  • Can I use fresh blueberries instead of frozen?

    Absolutely! Fresh blueberries work just as well. If they are very juicy, you might need to adjust the amount of cornstarch.

  • How do I store leftover cheesecake?

    Wrap it tightly with plastic wrap and store it in the refrigerator. It should stay fresh for up to 5 days.

Nutrition facts

Obscenely delicious blueberry cake
Recipe Yield:1 14cm (5.5 inch) cake
Calories:3500-4000 kcal
Calories (Min - Max):3500 - 4000
Total Fat:220g
Saturated Fat:140g
Total Carbohydrate:300g
Total Sugars:200g