Baked blueberry cheesecake recipe
A pretty blueberry cheesecake, made simply with sour cream, cream cheese, and a gingernut biscuit base.
Ingredients
- 230 g gingernut biscuits
- 80 g unsalted butter, melted
- 400 g cream cheese
- 100 g sour cream
- 80 g caster sugar
- 1 tsp vanilla extract
- 4 medium eggs
- 200 g blueberries
- 8.1 oz gingernut biscuits
- 2.8 oz unsalted butter, melted
- 14.1 oz cream cheese
- 3.5 oz sour cream
- 2.8 oz caster sugar
- 1 tsp vanilla extract
- 4 medium eggs
- 7.1 oz blueberries
- 8.1 oz gingernut biscuits
- 2.8 oz unsalted butter, melted
- 14.1 oz cream cheese
- 3.5 oz sour cream
- 2.8 oz caster sugar
- 1 tsp vanilla extract
- 4 medium eggs
- 7.1 oz blueberries
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 8
Step-by-step
- Using a food processor, blitz down the biscuits to fine crumb, add to a bowl and mix in the melted butter. Place the mixture into a buttered 24cm loose bottomed spring form cake tin, compress down and chill in the fridge for 20 mins.
- Place the cream cheese, sour cream, sugar, vanilla extract and eggs into a bowl, then use a whisk to fully combine the ingredients. Fold in the blueberries, then pour this mixture into the cake tin
- Bake in a preheated oven set at 180c/160c fan for around 35-40 mins, the centre should have a slight wobble.
- Leave to stand for 10 mins before carefully removing from the tin and transferring to a serving plate, chill in the fridge.
To find out more about Dean, catch him on Twitter @deanedwardschef or visit his website.
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