A nice and easy blueberry cheesecake recipe

Kev’s baked blueberry cheesecake (serves 8-10)

Ingredients Instructions
  • For the base: 300g digestive biscuits
  • 100g unsalted butter, melted
  • For the cheesecake: 1 vanilla pod, scraped
  • 150g caster sugar
  • 40g cornflour
  • 640g cream cheese
  • 3 large eggs
  • 280ml double cream
  • 200g fresh blueberries
  • 20cm spring form cake tin
  • Preheat your oven to 120°C (100°C fan). Grease your cake tin and line the base with greaseproof paper. Grind your digestives to a fine crumb in a food processor (or put them in a plastic bag and bash them with a rolling pin). Put the biscuit crumbs in a mixing bowl and pour over the melted butter.
  • Mix with your hand until the butter is thoroughly mixed in. Tip into the prepared tin and press it down to make a firm, even base. Pop the tin into the fridge to set while you get the rest of the filling sorted.
  • Place the vanilla pulp, caster sugar, cornflour, cream cheese and eggs into a large mixing bowl and beat until fully combined – easiest done with an electric mixer on a medium speed. When the mixture is smooth and has thickened, turn the mixer to a lower speed and slowly drizzle in the double cream. Beat until fully combined, then tip in the blueberries and gently stir them through.
  • Pour the mix over the base and put the tin on a baking tray. Bake in the oven for 1½ hours. Carefully take the cheesecake out of the oven – it will be very wobbly – and leave to cool. When it’s cold, pop it in the fridge overnight to set. Serve with fresh blueberries or our blueberry compote.