Hairy Bikers' blueberry cheesecake

(71 ratings)

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Hairy Bikers' blueberry cheesecake, USA World Cup recipe
Hairy Bikers' blueberry cheesecake, USA World Cup recipe
  • Serves: 4

  • Prep time:

    (not including cooling time)
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

A thick and creamy baked American cheesecake with a chunky blueberry compote, created by The Hairy Bikers' for The World Cup 2010 - perfect for themed parties


  • 75g butter, melted, plus extra for greasing
  • 175g digestive biscuits
  • 175g blueberries, plus extra for decorating
  • 2tbsp sugar
  • 450g cream cheese
  • 150g caster sugar
  • 1tsp vanilla extract
  • 4 eggs, lightly beaten

Digestive biscuits work very well for cheesecake bases, but you could use shortbread biscuits for a more luxurious taste.


  1. Preheat the oven to 180C/gas mark 4. Butter the sides and base of a 24cm cake tin.
  2. Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Mix the crushes biscuits with the melted butter and press down into the base of the tin.
  3. Beat the cream cheese, sugar, vanilla extract and eggs together in a large bowl until smooth and creamy.
  4. Pour into the tin and bake in the oven for 40 mins, or until pale golden. The cake should wobble slightly when tin is shaken.
  5. Remove from the oven and allow to cool in the tin for about 10-15 mins.
  6. Carefully remove the cheesecake from the tin and transfer to a serving plate.
  7. Put blueberries into a pan with the sugar and 1tbsp of water and gently cook for 5 mins until the mixture turns into a syrup. Leave to cool.
  8. Serve cheesecake topped with the cooked blueberries. Decorate with remaining blueberries.
The Hairy Bikers have created 32 World Cup recipes for

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