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Baked blueberry cheesecake


For a really naughty treat…

Serves 4-6

  • 10 digestive biscuits
  • 100g butter, melted
  • 600g light cream cheese
  • 2 tbsp plain flour
  • 175g sugar, whichever type you like
  • Vanilla extract
  • 2 whole eggs and one yolk
  • 150ml sour cream
  • Blueberries… As many as you like.

Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with rolling pin/bottle of wine/frying pan). Mix with the butter. Press into a baking tin and bake for 5 minutes, then cool for about 10-15 minutes.

Beat the cream cheese with the flour, sugar, a bit of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the blueberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

Keep a few blueberries for the top and squash the rest in either a food processor or with a fork. Pour over the cheesecake and, if inspired, make nicely looking ripples on the surface.

About Carla

Carla Spuri has written 34 posts on this blog.

I'm practical, I have a seriously mixed up cultural background and I love food.

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  1. This recipe looks amazing, I cant wait to try it!

  2. It is pretty tasty – We wolfed it down in one session *blushes*
    Let me know how you get on with it!

  3. Hey this looks perfect for my female journalists pot luck dinner tonight! I hope everyone else is on a diet so I can eat it all myself…

    Will let you know what they all think!

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