If you have plenty of blueberries to spare from this year’s harvest, here’s a wonderful recipe that’s tasty, elegant, and offers an easy pudding alternative.
You can also use other soft fruit substitutes other than blueberries such as raspberrries & strawberries
Blueberry Cheesecake
Ingredients
250g digestive biscuit crumbs (use a food processor to whizz them up)
100g unsalted butter
600g full fat soft cheese
125g icing sugar
300ml pot of double cream
2 tsp vanilla extract
For the topping
400g of fresh bluberries
25g icing sugar
1 teaspoon cornstarch
2 tbsp lemon juice
25ml water
Method
1. Melt the butter in a large pan and cook until it turns golden brown
2. Add the biscuit crumbs to the pan of butter and stir.
3. Using a 20cm tin (springform is best, so that you can release the cheesecake easily later), tip the biscuit mix into the tin and pack it down using the back of a tablespoon. Place in the fridge whilst you prepare the cheesey bit.
4. Add the icing sugar, vanilla extract and cheese into a bowl and beat to losen and lightly combine. Add the cream, a third at a time, allowing the mixture to thicken as you beat. By the end, the mixture should be thick enough that you need to shake the spoon to release it.
5. Add over the biscuit mixture, and level flat with a knife.
6. For the blueberry topping, add all the topping ingredients into a saucepana and simmer until nice and thick. Cool in the fridge for 1 hour.
7. Slice cheesecake and add blueberry compote to finish off – yum!
test comment
Recipe says 125g icing sugar but method only mentions two tsp (step 4). When does the rest of the 125g get added?
Hi Rita
Appologise for this. You would need to add all the icing sugar, not just two tsp. Kind regards, Ashridge
Sounds yummy and I’ll certainly try it but please(!) could I ask that someone proof reads the text before it is put out …… see Item 4!
Thank you for your comment Margaret. We apologise for this. Something went awry when copying and pasting from our master copy.
Kind regards, Ashridge