IKEA Blueberry Cheesecake Dupe

So if you’ve ever had THE cheesecake you know it’s heavennn.

I tried to recreate this dessert at home and it worked out well on the first try. I used a New York style cheesecake filling with blueberries in a tangy lemon syrup.

I do suggest using more blueberries though and the base can be divided because it made quite a lot.


For the base:

  • 240g of digestive
  • 150g of butter
  • For the cheesecake filling:
    • 800g of cream cheese
    • 250g of sugar
    • 2 1/2 tsbp of white bread flour (or plain flour)
    • 3 eggs
    • 300ml soured cream
  • For the Crumble:
    • 100g flour
    • 100g of sugar
    • 85g of butter
  • For the blueberry filling:
    • 100g blueberries (I suggest 250g)
    • Juice of half a lemon
    • 2x 8g Vanilla sugar packets
    • 1 tbsp of water
  • To make the base –
  • — Preheat the oven to 200c
    1. Crush the biscuits in a food processor or put the digestives in a bag and bash with a rolling until you get fine crumbs.
      Melt the butter in a bowl, this should take about 30 seconds
      In a bowl, add the crumbs and butter. Mix this until the butter and crumbs come together.
      Press this mixture in a greased baking tin. Try to use a tin that has a removable bottom.
      Bake this at 200c for 15 mins.
      Remove and let it cool while you prepare the filling.

    For the filling –

    1. In a free standing mixer (you can do this by hand or hand mixer) add the cream cheese and cream it with a spoon or spatula.
    2. Add the sugar and flour a spoonful at a time and mix.
    3. Add the egg and sour cream and mix. Don’t over mix and let the mixture too liquid.
    4. Pour the mixture over the digestive base and bake at 180c for 20 minutes.
  • While the cheesecake filling is the oven, make the blueberry sauce and crumble
  • For the blueberries —

    1. In a hot pot, add the blueberries, sugar, lemon and water and let this simmer until the blueberries caramelise with a thick syrup.
  • – You want the syrup to be thick so it doesn’t leak though the cheesecake filling. This will change the cooking time and may result in a hard to set cheesecake.
  • For the crumble –
    1. Add the sugar and butter to a bowl and using your fingertip lightly work the butter into flour. Thick crumbs should form.
    1. Remove the cheesecake once the time is done, and spoon the cooled blueberries on top.
    1. Add the crumble and bake for another 45 minutes at 100c.
    1. The cheesecake should be firm to touch.
    1. Allow the cheesecake to set for at least 9 hours, ideally overnight.
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