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Baked Cheesecake with Blueberries

Recipe by Rachel Allen from Rachel Allen Bake!

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This wonderfully rich cheesecake is equally delicious made with other fruit (as in the variations below). Use whatever is in season, or whatever you happen to have in the freezer.

Serves 10 to 12

Ingredients

175g (6oz) digestive biscuits
75g (3oz) butter, melted
175g (6oz) blueberries, plus extra for decorating
450g (16oz) cream cheese
150g (5oz) caster sugar
1 tsp vanilla extract
4 eggs, lightly beaten
Icing sugar, to dust

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Method

Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides and base of the cake tin (24cm (91/2in) diameter spring-form/loose-bottomed tin).
2 Place the biscuits in a food processor and whiz until quite fine. Alternatively, place them in a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin so that it is nice and even. Spread the blueberries over the base and allow to chill in the fridge while you make the topping.
3 Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 minutes or until it is pale golden and should only wobble very slightly when you gently shake the tin.
4 Allow to cool in the tin for about 10 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Sprinkle over a few blueberries, if you wish, then dust with icing sugar. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.

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Notes & Tips

You can experiment with all kinds of (dry) sweet biscuits or cookies for the base, just crush them the way you would the digestives above. Try using a chocolate biscuit base and omitting the blueberries.

Recipe Rating

What do you think?

cissie February 2011

WOW!!!! Made this last night, exactly as recipe with the Digestive biscuits. I will be using those biscuits for more bases as they work perfectly. Tasted divine warm, even better refrigerated over night. This is so simple and looks like it took hours. Don't be turned off cheesecake because of those tacky preservative filled ones you get in most coffee shops.

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99475YFH December 2010

THIS IS YUMMY!

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Su November 2010

woweee - extremely yummy and went down very well with my guests. Made it with chunks of chocolate and used economy ingredients from a well known supermarket but one of the best cheesecakes I have ever tasted.

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- Su December 2010
  
  by economy ingredients I mean things like Tesco Value or Sainsbury's basics cheaper products rather than branded names which can cost considerably more
  
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- geenie December 2010
  
  what do you mean by economy ingredients? Please explain.
  
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6789 October 2010

OMIGOSH THIS ROCKS

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dhieyra June 2010

this so amazing

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ADSN March 2010

do v hv to use caster sugar.....or can v use normal one

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acacia-la July 2009

the best

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Meg June 2009

I am waiting for the moment to try it ;-) it's just cooling in the kitchen

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JJ April 2009

Tasted too egg'y, easy to make though.

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- amjo September 2009
  
  That means you over baked it o oven was too hot
  
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