Baked blueberry cheesecake - recipe

Baked blueberry cheesecake

  • Prepare

  • Serves

  • Cook

  • Skill



For the base

For the filling

For the topping

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  1. 1

    Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Line the base of a 20cm (8in) springform cake tin with baking paper.

  2. 2

    Crush the biscuits into crumbs by whizzing in a food processor, or put in a plastic bag and crush with a rolling pin. Place in a bowl. Melt the butter and stir into the biscuits.

    For this step you'll need:

    • 100g Digestive biscuits
    • 100g Ginger snap biscuits
    • 50g Butter (unsalted)
  3. 3

    Press the biscuit mix into the base of the prepared cake tin. Bake in the pre-heated oven for 10 minutes, then leave to cool down.

  4. 4

    For the filling, mix together the cornflour and sugar in a large bowl. Beat in the soft cheese, the seeds from the vanilla pod, then the eggs. Finally, stir in the soured cream.

    For this step you'll need:

    • 25g Cornflour
    • 200g Unrefined golden caster sugar
    • 600g Cream cheese light
    • 1 Vanilla pods split
    • 2 Egg(s) (free range)
    • 300ml Sour cream
  5. 5

    Pour this mixture on top of the cooled base in the cake tin and level the top with a palette knife. Bake in the oven for 10 minutes, then reduce the temperature to 140°C (fan 120°C, gas mark 1), and bake for another 35-45 minutes until there is still a slight wobble to the centre. Switch off the oven, keep the door closed for 2 hours, then chill the cheesecake well.

  6. 6

    To make the blueberry topping, place the sugar in a saucepan. Add the water and bring to the boil. When the sugar has dissolved, add the blueberries. Cover and cook for a few minutes, then cool.

    For this step you'll need:

    • 85g Unrefined golden caster sugar
    • 50ml Water
    • 400g Blueberries fresh
  7. 7

    Loosen the edge of the cheesecake, remove the tin and lining paper, then transfer to a serving plate. Spoon the blueberries over the cheesecake just before serving.

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