Baked Blueberry Cheesecake With Blueberry Compôte
This beautifully indulgent blueberry cheesecake is a heavenly treat that seamlessly combines the rich creaminess of full-fat cream cheese with the delightful burst of flavor from fresh blueberries. The velvety smooth filling is complemented by a crunchy biscuit base, making every bite a perfect harmony of textures and tastes. Drizzled with a luscious blueberry compote, this dessert is sure to be a showstopper at any gathering.
— Constant Cookbook
Ingredients
- 150g/5½oz butter
- 300g/10½oz digestive biscuits
- 1 vanilla pod
- 1 lemon
- 200g/7oz caster sugar
- 50g/1¾oz cornflour
- 850g/1lb 4oz full-fat cream cheese
- 4 large free-range eggs
- 375ml/13fl oz double cream
- 250g/9oz blueberries
- 250g/7oz blueberries
- 100g/3½oz caster sugar
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in springform cake tin with baking parchment.
- For the baked blueberry cheesecake, melt the butter in a medium saucepan and add the crushed biscuits and mix.
- Tip into the prepared tin and press the crumbs down firmly and evenly to form a bottom crust. Bake for 10 minutes, then set aside to cool completely.
- Place the vanilla seeds, lemon zest and juice, caster sugar, cornflour, cream cheese and cream in a large glass bowl and whisk together.
- Add the eggs continually whisking until the mixture is smooth, then add the blueberries and stir carefully.
- Pour onto the baked base and tap the tin lightly against the work surface to settle the mixture into the tin. Wrap the outside of the tin in a double thickness of foil if you are concerned about the tinâs water-tightness.
- Place the cake into a deep roasting tin containing 2cm/1in hot water.
- Bake in the oven for 1¼-1½ hours or until the cheesecake is golden-brown and just set.
- Turn the heat off in the oven and leave the cake in the oven for at least two hours or preferably overnight.
- For the blueberry compôte, place the blueberries and sugar into a sauce pan and cook until the sauce thickens.
- Serve the cooled cheesecake in slices with the blueberry compote.
Prep Time
PT30M
Yield
Serves 6-8
Comments
No comments found.