Baked blueberry cheesecake
- Preparation and cooking time
- Total time
- plus chilling
- Easy
- Serves 9
Ingredients
- 200g digestive biscuits
- 75g butter, melted
- 250g blueberries
- 300g golden caster sugar
- 600g soft cheese
- 150ml soured cream
- 2 eggs
- 2 tbsp plain flour
- 1 tsp vanilla extract
Method
- STEP 1
Whizz the biscuits to crumbs in a food processor, then add the butter and whizz again.
- STEP 2
Press into the base of a lightly buttered square loose-bottomed 22cm tin and chill while you make the filling.
- STEP 3
Put the berries in a food processor, whizz to a purée, then sieve.
- STEP 4
Put the purée and 50g of the sugar in a pan.
- STEP 5
Heat gently until the sugar has dissolved, then boil for 5 minutes until thickened and syrupy.
- STEP 6
Heat the oven to 140C/fan 120C/gas 1. Put the soft cheese in a bowl and whisk to soften.
- STEP 7
Add the soured cream, eggs, flour, the rest of the sugar and the vanilla, and whisk until smooth.
- STEP 8
Pour over the biscuit base. Drizzle the blueberry mixture over and ripple with a knife.
- STEP 9
Bake for 1 hour then turn off the oven and leave to cool completely in the oven (this should help stop cracks from forming).
- STEP 10
Chill for at least 3 hours or overnight before cutting.
