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.


  • 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


  • 1.

    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.

    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.

    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.

    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.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 368kj
  • Fat Total 26g
  • Saturated Fat 13g
  • Protein 6g
  • Carbohydrate 28g
  • Sugar 20g
  • Sodium 291mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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.

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Posted by Michelle2767Report
Absolutely fantastic! An absolute winner with the husband. So easy to make, but definitely best left to refrigerate after cooking for a few hours, as this lets the base set and you can eat it without a fork if you choose. When we tried to eat it warm, the base crumbled and it was quite messy food.

Another thing that I will do differently (yes I am making it again!), I will put the filling into the prepared base, and then add the fruit. that way it is dotted haphazardly throughout the finished product. I didn't like the fruit being at the bottom so much, didn't look as appealing when it was sliced :)
Posted by Hot ChilliReport
So good, so easy