Olive Magazine
Baked blueberry cheesecake

Baked blueberry cheesecake

Published: August 19, 2017 at 3:30 pm
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  • Preparation and cooking time
    • Total time
    • plus chilling
  • Easy
  • Serves 9

Check out this indulgent creamy baked blueberry cheesecake. This easy recipe is super simple to make, and is a real crowd pleaser

Nutrition:
NutrientUnit
kcal548
fat323g
saturates19.1g
carbs55.7g
sugars42.1g
fibre1.4g
protein7.6g
salt0.9g
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Try this baked blueberry cheesecake recipe then check out our vanilla cheesecake, raspberry cheesecake, strawberry cheesecake and more indulgent cheesecake recipes.

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.

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