Blueberry cheesecake
2 Reviews
About the bake
This no-bake blueberry cheesecake makes a simple yet exciting dessert for any dinner party. Crisp digestive biscuit base, topped with a velvety vanilla bean cream cheese topping rippled with blueberry jam. For an extra burst of blueberries, spread a layer of jam between the biscuit base and cream cheese topping.
Method
Step 1
Using a rolling pin or food processor, break the biscuits up into crumbs.
Step 2
In a saucepan, melt the butter and sugar together and then add the biscuit crumbs, stirring until they are coated. Pour this crumb mixture into a 9" round cake tin which has been lined with parchment paper. Use the back of a tablespoon to make sure the mixture is even and coats the whole of the bottom of the tin. Leave to cool completely.
Step 3
In a separate bowl, beat together the cream cheese, vanilla bean paste and icing sugar.
Step 4
Gently whip the double cream and fold into the cream cheese mixture.
Step 5
Spoon the mixture on top of the biscuit base using a palette knife to smooth it down.
Step 6
Drop 5 teaspoons of blueberry jam on the top in a circular pattern and using a skewer or toothpick gently run the stick through the jam in different directions to create a ripple swirl effect.
Step 7
Chill the cheesecake in the fridge until ready to serve and plate accompanied by a handful of blueberries.
Ingredients
For the base
- 180gDigestive biscuits
- 35gBillington's Unrefined Light Muscovado Sugar
- 100gButter (unsalted) (melted)
For the topping
- 500gCream cheese
- 1 tbspVanilla bean paste
- 100gSilver Spoon Icing sugar
- 200mlDouble cream
- 5 tspBlueberry jam
- Blueberries (to serve)