Hairy Bikers' blueberry cheesecake

(71 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

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

Your rating

Average rating

  • 4
(71 ratings)

Your comments


How much sugar goes in blueberry topping? Got mixed feeling how this turns out


You need to cool the base down in the fridge for an about 1h. I also recommend to separate whites from yolks , whip whites separately and gently add them to the mixture. Best of luck.


Try ricotta

Mr Optimum

This recipe is pants. look elsewhere if you want nice light fluffy cheesecake. despite following the recipe to the letter the base absorbed the mixture and made it very heavy. Baking time also wrong

kat williams

lovely.easy to make and it works well with any berry topping.


love your cooking done lots of your recipes but you dont say which sugar to use in syrup ?

Third time I've made this and all turned out excellent. I do bake for around 50 minutes though. My family thought it was shop bought!

Ian Hoyle

This recipe does not work at all its a complete waste of time and ingredients. The finished thing looks nothing like the picture above, the cake tin size is wrong the baking time is wrong and the taste is awful do not use this recipe............!


How about Mascarpone?


Can anyone recommend an alternative to the cream cheese. Not living in England at the moment and do not have this ingredient to hand as often as I'd like. Any recommendations? Thanks for you help

comments powered by Disqus

FREE Newsletter