Blueberry cheesecake

Blueberry cheesecake recipe

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Made with these products:


For the double crust

  • 300g oat biscuits
  • 70g Demerara sugar
  • 150g butter, melted

For the filling

  • 550g cream cheese
  • 250ml double cream
  • 200g caster sugar
  • 2tsp lemon zest
  • 3 tbsp lemon juice
  • 1½ tsp vanilla extract
  • 4 eggs plus one yolk
  • 300g frozen blueberries


  1. 1. Preheat your oven to 160°C. Line the base of a loose bottomed cake tin, 22cm wide, 8cm deep, with baking parchment.
  2. 2. Into the bowl of the food processor attachment, add the biscuits and pulse until they are a coarse sandy texture, then add the Demerara sugar and melted butter and pulse again until thoroughly combined and the mixture begins to clump together a little.
  3. 3. Press the sandy biscuit mixture into the base and all the way up the sides of your tin. You will need to be careful that the sides are all lined with crumbs, this is easiest to do by pressing the crumbs up the side from the bottom of the tin and finally pressing the bottom crust firm.
  4. 4. Place the tin into the freezer to firm up while you make the filling.
  5. 5. In the bowl of your Chef, fitted with the K beater, mix together the cream cheese, cream, caster sugar, lemon zest and juice plus vanilla extract, until smooth. Add the eggs and yolk one by one, mixing briefly between each addition and then thoroughly to combine everything.
  6. 6. Once the filling is mixed, pour in the blueberries, reserving a handful and slowly stir them in; the mixture will have an attractive purple marbling.
  7. 7. Remove the tin from the freezer and pour in the filling. The tin will be very full. Scatter the reserved blueberries over the top of the filling and place the tin onto a baking sheet and then into the middle of the oven.
  8. 8. Bake for 1.5 hours, or until the cheesecake is almost set, but still keeps a little wobble in the middle. It may puff up above of its tin but will sink back as it cools. Switch off the oven, but leave the cheesecake inside to cool completely. Chill overnight, before removing the cheesecake from the tin. 
  9. 9. Serve dusted with icing sugar, with fresh blueberries to accompany.

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