Bake it your way: Baked blueberry cheesecake

Bake it your way: Baked blueberry cheesecake

It’s hard not to go over-board when describing this recipe, but it really is absolutely delicious! The light yet rich creamy cheesecake filling is studded with pops of blueberries, which is encased in crunchy biscuit crumb and to top things off there are even more juicy, glossy blueberries spooned over the top. This is a dessert not to be rushed, but with a little patience you’ll be more than impressed with the end result.

SERVES 10–12

PREP 40 minutes, plus 6 hours (or overnight) cooling and chilling

COOKING 1 hour


200g digestive biscuits

100g butter, melted


500g full fat cream cheese

250g caster sugar

2 tbsp cornflour

2 tsp vanilla bean paste

125ml soured cream

3 eggs, beaten

250g fresh or frozen blueberries


250g fresh or frozen blueberries

60g caster sugar

2 tbsp lemon juice

1 tsp cornflour

  • Heat the oven to 160°C/140°C fan/gas 3. Grease a 20cm springform cake tin, and line with baking parchment.
  • Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Pour the melted butter into the biscuits and mix until combined. Press the biscuits into the base and up the sides of the tin to create an even layer. Chill in the fridge for 20 minutes to set.
  • In a large bowl, beat together the cream cheese, sugar, cornflour and vanilla until smooth. Add the soured cream and briefly beat again, avoiding adding too much air as this will cause the filling to crack when cooking. Gradually add the eggs, beating until smooth.
  • Stir in the blueberries and pour onto the base. Sit on a baking tray and cook for 1 hour until the top is lightly golden, a little puffed up, and has a slight wobble when you give the tray a shake. Leave for a few minutes more if you feel it’s not quite there.
  • Once cooked, turn off the oven and prop open the door so that it is ajar. Leave the cheesecake to cool in the oven for about 2 hours. Once the oven is cool, transfer the cheesecake to the fridge to chill for at least 4 hours or overnight.
  • Put half of the blueberries for the topping in a small saucepan with the sugar and 1 tablespoon lemon juice. Simmer for 5 minutes until the blueberries break down. Whisk the remaining lemon juice into the cornflour, and stir the mixture into the saucepan, with the remaining blueberries. Cook for 1 minute, then remove from the heat and leave to cool and thicken slightly. When ready to serve, spoon the blueberries over the cheesecake.


VEGAN For the base, use vegan biscuits and a plant-based butter. For the filling, soak 150g cashew nuts in cold water overnight to soften. Drain and put in a food processor with 300g silken tofu, 200ml maple or agave syrup, 100ml lemon juice, 2 tablespoons cornflour and 2 teaspoons vanilla bean paste. Blend the mixture well so you have a super smooth batter. Stir in the blueberries, pour onto the base and bake as above for 1 hour. Cool in the oven then refrigerate for a couple of hours then add the topping.






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