Baked blueberry cheesecake
- Preparation and cooking time
- Total time
- plus chilling
- Easy
- Serves 9
Skip to ingredients
- 200g digestive biscuits
- 75g buttermelted
- 250g blueberries
- 300g golden caster sugar
- 600g soft cheese
- 150ml soured cream
- 2 eggs
- 2 tbsp plain flour
- 1 tsp vanilla extract
Nutrition: per serving
- kcal548
- fat323g
- saturates19.1g
- carbs55.7g
- sugars42.1g
- fibre1.4g
- protein7.6g
- salt0.9g
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.
