Home
Recipes
Blueberry cheesecake

Blueberry swirl baked cheesecake cut into bars

Blueberry cheesecake

Name: Blueberry cheesecake
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: Cuts into 14 bars
Cuisine: British
Ingredients: 300g digestive biscuit; 140g butter melted; 275g golden caster sugar; 100g blueberry; 1 tsp cornflour; 3 x 300g packs full-fat cream cheese; 4 tbsp plain flour; 2 tsp vanilla extract; 3 large eggs; 200ml pot soured cream

Cassie Best

Save recipe

Cuts into 14 bars

Easy

Prep: 35 mins

Cook: 45 mins

plus cooling and chilling

A star rating of 4.7 out of 5.69 ratingsRate

loading...

This stunning blueberry swirl cheesecake is perfect for entertaining. The creamy texture of this baked pudding is complemented by a vibrant fruit sauce.

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cajun chicken burgers

A star rating of 4.8 out of 5.166 ratings

Aubergine, prawn & chorizo salad with preserved lemon dressing

A star rating of 4.5 out of 5.2 ratings

Chipotle bavette steak with lime corn and chunky salsa

A star rating of 4.9 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

300g digestive biscuit
140g butter

melted
275g golden caster sugar
100g blueberry
1 tsp cornflour
3 x 300g packs full-fat cream cheese
4 tbsp plain flour
2 tsp vanilla extract
3 large eggs
200ml pot soured cream

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per bar

kcal606
fat47g
saturates28g
carbs39g
sugars24g
fibre0g
protein6g
salt1g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
step 2

Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
step 3

In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
step 4

Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.

Recipe from Good Food magazine, July 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.69 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now