- 200 g Digestive biscuitscrushed
- 75 g Buttermelted
- 500 g Medium-fat soft cheese
- 175 g Caster sugar
- 3 Large eggsbeaten
- 1 Lemon juiceJuice of 1 lemon
- 300 ml Soured cream
- 40 ml Cornflour
For The Topping
- 50 g Caster sugar
- 100 g Blueberries
- 5 ml Arrowroot
Blueberry cheesecake is a classic baked cheesecake recipe with delicious blueberry sauce drizzled on top – it’s an automatic hit and is perfect for every occasion. If you’re looking to impress, this is the perfect recipe as it’s really easy to make. There’s some waiting around as it needs to bake and also to chill before it’s ready to eat, but that’s what makes it the perfect recipe to make the day before, so it’s ready to serve on the day that you need it for. This is a really nice seasonal cheesecake that’s just as nice with strawberries or raspberries if you’ve got them to hand – or you could even mix up a few varieties for something a little more exciting.
Preheat the oven to 160°C, 300°F or gas 2. Mix together the crushed biscuits and melted butter, and press into the base of a lightly greased 20cm (8in) spring-form cake tin. Chill in the fridge while making the filling.
Beat the soft cheese and sugar together, then beat in the eggs and lemon juice. Fold in the soured cream and cornflour. Pour over the biscuit base.
Bake for 1½ hrs until the filling is just set. Turn off the heat and leave the cheesecake in the oven until cold.
To make the topping: place 150ml (1/4pt) water in a pan with the sugar. Heat gently until the sugar has dissolved, then add the blueberries and simmer for 5-6 mins. Blend the arrowroot with 15ml (1tbsp) water and stir into the pan. Cook for a further minute, stirring until just thickened. Leave to cool.
Spoon the blueberries and sauce over the cheesecake just before you’re ready to serve.