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Baked blueberry cheesecake with one slice removed and blueberry sauce poured over. Tried & Tested

Baked blueberry cheesecake

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This baked blueberry cheesecake recipe is taken from Eric Lanlard’s book Home Bake (page 166).  We hope this offers you baking inspiration.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

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Ingredients

For the base

  • 100g 3½ oz Digestive biscuits
  • 100g 3½ oz Ginger snap biscuits
  • 50g 1⅞ oz Butter (unsalted)

For the filling

  • 25g 1 oz Cornflour
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 600g 21¼ oz Cream cheese light
  • 1 1 Vanilla pods split (we use Nielsen-Massey) Vanilla pods
  • 2 2 Egg(s) (free range)
  • 300ml 10⅛ fl oz Sour cream

For the topping

  • 85g 3 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 50ml 1¾ fl oz Water
  • 400g 14⅛ oz Blueberries fresh

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Line the base of a 20cm (8in) springform cake tin with baking paper.

  2. Classic mode Step 2

    Crush the biscuits into crumbs by whizzing in a food processor, or put in a plastic bag and crush with a rolling pin. Place in a bowl. Melt the butter and stir into the biscuits.

    Ingredients for this step

    • 100g 3½ oz Digestive biscuits
    • 100g 3½ oz Ginger snap biscuits
    • 50g 1⅞ oz Butter (unsalted)
  3. Classic mode Step 3

    Press the biscuit mix into the base of the prepared cake tin. Bake in the pre-heated oven for 10 minutes, then leave to cool down.

  4. Classic mode Step 4

    For the filling, mix together the cornflour and sugar in a large bowl. Beat in the soft cheese, the seeds from the vanilla pod, then the eggs. Finally, stir in the soured cream.

    Ingredients for this step

    • 25g 1 oz Cornflour
    • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 600g 21¼ oz Cream cheese light
    • 1 1 Vanilla pods split (we use Nielsen-Massey) Vanilla pods
    • 2 2 Egg(s) (free range)
    • 300ml 10⅛ fl oz Sour cream
  5. Classic mode Step 5

    Pour this mixture on top of the cooled base in the cake tin and level the top with a palette knife. Bake in the oven for 10 minutes, then reduce the temperature to 140°C (fan 120°C, gas mark 1), and bake for another 35-45 minutes until there is still a slight wobble to the centre. Switch off the oven, keep the door closed for 2 hours, then chill the cheesecake well.

  6. Classic mode Step 6

    To make the blueberry topping, place the sugar in a saucepan. Add the water and bring to the boil. When the sugar has dissolved, add the blueberries. Cover and cook for a few minutes, then cool.

    Ingredients for this step

    • 85g 3 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 50ml 1¾ fl oz Water
    • 400g 14⅛ oz Blueberries fresh
  7. Classic mode Step 7

    Loosen the edge of the cheesecake, remove the tin and lining paper, then transfer to a serving plate. Spoon the blueberries over the cheesecake just before serving.