Baked blueberry cheesecake recipe

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A thick and creamy baked blueberry cheesecake with fresh blueberries cooked through and a sweet compote is the perfect crowd-pleasing dessert.

(Image credit: TI Media Limited)
Serves10
SkillEasy
Preparation Time15 mins
Cooking Time55 mins
Total Time1 hours 10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories590 Kcal30%
Fat46 g66%
Saturated Fat28 g140%

A thick and creamy baked blueberry cheesecake with fresh blueberries cooked through and a sweet compote is one of our favourite puds. The striking colour of the blueberries makes this dessert a real showstopper, and the tang of the berries cuts through the richness of the cheesecake. Although blueberries are best when they are in season, you can make this baked blueberry cheesecake at any time of the year by using frozen blueberries. Whether it be a dinner party, a Sunday dessert, or an afternoon treat, this creamy baked blueberry cheesecake will bring a smile to your friends and family's faces for sure.

Ingredients

  • 150g Hobnobs, finely crushed
  • 75g butter, melted

For the filling

  • 600g cream cheese, at room temperature
  • 5tsp cornflour
  • 150g caster sugar
  • 2 large free-range eggs and 1 egg yolk
  • 1tsp vanilla extract
  • 150ml crème fraiche
  • 200g blueberries

For the compote

  • 400g blueberries
  • 60g caster sugar
  • 1 strip lemon zest, removed with a peeler, and juice of 1 lemon
  • Icing sugar, to decorate

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Method

  1. Heat the oven to 180°C. For the base, combine the biscuits and butter in a bowl, stir well and press into a 20cm tin.
  2. For the filling, put the cream cheese in a large bowl with the cornflour, sugar, eggs, egg yolk and vanilla. Beat well with an electric whisk until thick and creamy. Beat in the crème fraiche. Pour the filling over the biscuit base. Poke the blueberries into it.
  3. Put on a baking sheet in the centre of the oven and cook for 15 mins, then reduce the heat to 160°C and cook for 30-40 more mins, or until the outside is firm to the touch but the centre still has a good wobble.
  4. Remove from the oven and run a round-bladed knife around the inside of the tin to loosen the cheesecake. Leave to cool completely in the tin, then cover and chill overnight.
  5. For the compote, put the blueberries, sugar, lemon zest and juice in a pan and cook over a gentle heat, until the sugar has dissolved. Chill.
  6. To serve, remove the cheesecake from the tin, dust with the icing sugar and serve with the blueberry compote on the side. It will keep for 3 days, covered in the fridge.
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