Blueberry Cheesecake
Delve into the delightful journey of making a tantalising blueberry cheesecake. An age-old favourite, this dessert balances creamy textures and sweet-tart flavours, with an approachable recipe that encourages all levels of bakers to try.
- Prep time
- 35 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Digestive Biscuits
- 100 g Butter (unsalted)
- 50 g Sugar
- 800 g Cream Cheese
- 300 g Sugar
- 2 tbsp Plain Flour
- 5 large Eggs
- 300 ml Sour Cream
- 50 ml Milk
- 1 tbsp Vanilla Extract
- 100 g Blueberry Jam
- 200 g Blueberries
Instructions
- 1
Position the rack in the centre of the oven and preheat to 190°C (375°F) Gas mark 5
- 2
Line a 10-inch-diameter springform tin with parchment paper.
- 3
Put the biscuits in a food processor and blitz to a fine crumb.
- 4
Add the butter and blitz again to combine.
- 5
Add the crumbs to the tin and press firmly.
- 6
Bake in the preheated oven until the crust begins to brown, about 6-8 minutes.
- 7
Transfer crust to rack and let it cool. Maintain oven temperature.
- 8
Meanwhile using an electric whisk, beat cream cheese and sugar in large bowl until will blended.
- 9
Beat in the flour. Add the eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla.
- 10
Then pour the filling onto the crust.
- 11
Stir the blueberry jam in a large pan over low heat until melted. Remove from heat. Add the blueberries; toss to coat.
- 12
Spoon the blueberry mixture over top of the cake, spreading evenly.
- 13
Bake cheesecake for 10 minutes and then reduce heat to 140°C (275°F) Gas mark 1 for 30 minutes.
- 14
Turn off the oven; keep the door closed and let the cheesecake stand in the oven for 1 hour.
- 15
Refrigerate until cold, at least 6 hours, or overnight.
- 16
Run a small sharp knife around the sides of the cake to loosen it. Release pan sides.
- 17
Transfer the cake to a platter and it is ready to serve.