Part 3: Equipment Needed
You don’t need much in the way of special tools to make this cheesecake. The most important item is a springform pan, which makes it easy to remove the cheesecake without damaging it. An electric mixer helps you get that cream cheese batter smooth. You’ll also need a food processor to crush the graham crackers for the crust.
Other essentials include a saucepan for making the blueberry topping, mixing bowls, a spatula, and parchment paper. Having these basic kitchen tools ready ensures your cheesecake-making process goes smoothly.

Part 4: Preparing the Crust
The crust is where it all starts! For this cheesecake, a graham cracker crust provides the perfect foundation. Begin by crushing the graham crackers in a food processor until they turn into fine crumbs. Then, mix the crumbs with melted butter and a bit of granulated sugar to form a buttery, slightly sweet crust.
Press the mixture firmly into the bottom of your springform pan. Use the back of a spoon or a glass to compact the crumbs evenly across the bottom. This will help create a sturdy base for your cheesecake.
Bake the crust for about 10 minutes in a preheated oven at 325°F (160°C). This short baking time ensures it’s firm and crisp when you pour the filling on top. Once baked, let the crust cool completely before adding the cheesecake batter.
Part 5: Making the Cheesecake Filling
Now for the heart of the cheesecake—the filling. Start by beating the softened cream cheese in a large bowl until smooth. This step is crucial to avoid lumps in your batter, so ensure the cream cheese is at room temperature. Gradually add in granulated sugar and beat until the mixture is creamy.
Next, add the eggs, one at a time, mixing after each addition. This helps incorporate the eggs evenly into the batter. Then, it’s time to add the blood orange zest and juice, giving the cheesecake its signature citrus kick. A touch of vanilla extract adds warmth to the overall flavor.
The final step is to gently fold in the wild blueberries. Be careful here—overmixing could cause the blueberries to break and bleed into the batter. A light touch ensures that each blueberry stays intact, adding bursts of sweetness throughout the cheesecake.
Pour the batter over the cooled crust, smoothing it out with a spatula. You’re now ready to bake!
Part 6: Baking the Cheesecake
Baking this cheesecake to perfection requires patience but is simple enough. Preheat your oven to 325°F (160°C). Place the springform pan on a baking sheet to catch any potential leaks.
Bake the cheesecake for 50-60 minutes, or until the edges are set, but the center remains slightly jiggly. Don’t worry—this wobble is normal and ensures your cheesecake stays creamy. Overbaking can result in a dry or cracked cheesecake, so keep an eye on it.
Once the cheesecake is done, turn off the oven and leave it inside with the door slightly ajar. Allow it to cool in the oven for about an hour, which helps prevent cracks from forming on the surface.
Afterward, refrigerate the cheesecake for at least four hours (or overnight) to set it completely.