Baked blueberry cheesecake - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
For the base
- 100 g Digestive biscuits
- 100 g Ginger snap biscuits
- 50 g Butter (unsalted)
For the filling
- 25 g Cornflour
- 200 g Unrefined golden caster sugar
- 600 g Cream cheese light
- 1 Vanilla pods split
- 2 Egg(s) (free range)
- 300 ml Sour cream
For the topping
- 85 g Unrefined golden caster sugar
- 50 ml Water
- 400 g Blueberries fresh
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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.
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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)
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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.
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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
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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.
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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
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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.