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Vanilla Cheesecake With Blueberries

  • Total Time

    20m
  • Serves

    8


A classic vanilla cheesecake might seem a simple flavour but with this fresh blueberry topping it really is a delicious treat. This cheesecake makes a great last minute party dessert. 

Method

  1. Begin by lightly greasing a 7" springform circular tin and line with greaseproof paper.

  2. Crush the digestive biscuits in a food processor or in a freezer bag with a rolling pin, the pour into a large bowl. Melt the butter, then add to the bowl and mix together. 

    • 125g Digestive Biscuits (Crushed)
    • 60g Butter (Unsalted, Melted)
  3. Pour the biscuit mixture into the tin and press down firmly to set the crust in place. Place the tin in the fridge to chill whilst you make the topping.

  4. In a large bowl beat together the vanilla bean paste, icing sugar and cream cheese until fully combined.

    • 1 tbsp Vanilla Bean Paste (we like Nielsen Massey)
    • 100g Icing Sugar
    • 400g Cream Cheese
  5. Pour in the whipping cream and beat the mixture to a soft peak. 

    • 200ml Whipping Cream
  6. Remove the tin from the fridge and pour over the filling, smoothing the top down with a palette knife. Place the cheesecake back into the fridge to firm up and set, preferably overnight.

  7. Just before serving your cheesecake, decorate with blueberries and some crushed meringue. 

    • 250g Blueberries
    • 5 Mini Meringues (White)

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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