Recipe
Blueberry Cheesecake
A baked blueberry cheesecake with a buttery biscuit base and a glossy blueberry topping.
Ingredients
Method
30 mins prep70 mins cook340 mins total
Heat the oven to 160°C fan/180°C conventional and line the base of a 23cm springform tin.
Mix the crushed digestive biscuits with the melted butter, press into the tin and bake for 10 minutes. Leave to cool slightly.
Beat the softened cream cheese with 150g of the sugar until smooth. Beat in the eggs one at a time, then mix in the vanilla and sour cream.
Pour the filling over the biscuit base and bake for 50–60 minutes, until the edges are set and the centre still has a slight wobble. Turn off the oven, leave the door ajar and cool the cheesecake inside for 1 hour.
Put the blueberries, remaining 75g sugar, lemon juice and water in a saucepan. Simmer for 10–15 minutes until the berries collapse and the topping is thick, then cool.
Spread the blueberry topping over the cooled cheesecake and refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
For the cleanest slices, chill the cheesecake overnight. Frozen blueberries work well for the topping; cook them until thick before spreading over the cake.
About this recipe
A creamy baked cheesecake on a crisp digestive biscuit base, finished with a bright blueberry topping. Chill it well before slicing for neat portions.
