Who wouldn’t love a slice of delicious blueberry cheesecake? We can’t think of anyone. The Hairy Bikers are known for their big, bold flavours and their blueberry cheesecake recipe doesn’t disappoint there. Hvaing done our bit for human kind, we’ve tried and tested this recipe many times and can say with confidence that it’s one of the best homemade blueberry cheesecakes we’ve ever tasted. The base is made from rich butter and satisfyingly sweet digestive biscuits for a flavour and texture combination that is a real winner. Sure to be a crow-pleaser we think this blueberry cheesecake is a great one to whip up for dinner parties or special occasions, when you really want to impress!
- 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
Preheat the oven to 180°C. Butter the sides and base of a 24cm cake tin.
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.
Beat the cream cheese, sugar, vanilla extract and eggs together in a large bowl until smooth and creamy.
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.
Remove from the oven and allow to cool in the tin for about 10-15 mins.
Carefully remove the cheesecake from the tin and transfer to a serving plate.
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.
Serve cheesecake topped with the cooked blueberries. Decorate with remaining blueberries.
Digestive biscuits work very well for cheesecake bases, but you could use shortbread biscuits for a more luxurious taste.