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Blueberry Cheesecake

This soft cheesecake with a crunchy base and topped with blueberries is divine

Posted: 16 September 2011
by Junior

Coco loves making biscuits, so The Usborne Children’s Book Of Baking (Usborne, £12.99) is perfect. It has lots of practical tips and simple recipes and includes one of the all-time favourite biscuit-based recipes – this Blueberry Cheesecake with an accompanying compote. If you prefer raspberries, simply swap them for the blueberries. 

Blueberry Cheesecake

Serves 10


Olive oil
175g (6oz) digestive biscuits
75g (23/4oz) butter
1 tbsp demerara sugar
1 lemon
350g (12oz) cream cheese
100g (31/2oz) caster sugar
3 medium eggs
1 tbsp cornflour
150ml ( 1/4 pint) whipping cream
150g (51/2oz) fresh blueberries
20cm (8in) spring-clip cake tin, at least 6 m (21/2in) deep

For the topping

4 tbsp blueberry jam or compote (see below)
150g (51/2oz) fresh blueberries
Fresh mint


Heat the oven to 150°C/300°F/Gas Mark 2. Wipe a little oil over the inside of the tin with a paper towel. Put the digestive biscuits into a plastic bag. Place the bag inside another bag and twist an elastic band around the top. Roll a rolling pin over the biscuits to crush them into crumbs. Put the butter and demerara sugar into a saucepan and heat over a low heat until the butter has melted. Lift the pan off the heat and stir in the biscuit crumbs. Spoon the mixture into the cake tin. Spread it out and press down with the back of a spoon to make a firm, flat base. Bake in the oven for 15 minutes. 

Grate the rind of the lemon, then cut the lemon in half and squeeze out the juice using a squeezer. Mix the cream cheese, caster sugar, rind and juice in a large bowl. To separate the eggs, break one and pour it onto a plate. Then hold an egg cup over the yolk and tip the plate over a clean bowl, so the egg white dribbles into it. Put the yolk in a different bowl. Separate all the eggs in the same way and add the yolks to the cream cheese mixture. Add the cornflour and cream and mix everything together until it is smooth. Stir in the blueberries. 

Whisk the egg whites with a whisk until they are thick – so that when you lift the whisk up, the egg whites form stiff peaks. Gently fold the egg whites into the mixture with a metal spoon. Pour the mixture over the base and bake in the oven for 50 minutes. Turn off the oven and leave the cheesecake in the oven for one hour. Then take the cheesecake out of the tin and leave it to cool. While it is cooling, make the topping. Put the jam in a pan with two teaspoons of water. Heat the pan until the jam has melted. Spoon it over the cheesecake and sprinkle fresh berries and mint on top.

Blueberry Compote


200g (7oz) blueberries
1 level soup spoon golden caster sugar
1 soup spoon of water 


Put the ingredients in a pan on a medium to high heat and simmer until the juice runs out of the berries but they are still intact. Serve warm or cold.

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