Blueberry swirl cheesecake

Blueberry swirl cheesecake

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(15 ratings)

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Cooking time

Prep: 35 mins Cook: 45 mins plus cooling and chilling

Skill level

Easy

Servings

Cuts into 14 bars

The creamy, sweet texture of this baked vanilla pudding is complemented by a vibrant fruit sauce

Nutrition and extra info

Nutrition info

Nutrition per bar

kcalories
606
protein
6g
carbs
39g
fat
47g
saturates
28g
fibre
0g
sugar
24g
salt
1g
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Ingredients

  • 300g digestive biscuits
  • 140g butter, melted
  • 275g golden caster sugar
  • 100g blueberries
  • 1 tsp cornflour
  • 3 x 300g packs full-fat cream cheese
  • 4 tbsp plain flour
  • 2 tsp vanilla extract
  • 3 large eggs
  • 200ml pot soured cream

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Method

  1. Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
  2. Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
  3. In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
  4. Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/ gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.

Recipe from Good Food magazine, July 2013

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Comments

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Pilchjnr's picture
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I used 800g of cheese and 300ml of sour milk and it was delicious! I also used a 23 cm by 23 cm tin which turned out beautifully. I will definitely make this again!!

fairy5's picture
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Made this last week for a charity BBQ and it went down a storm. Really tasty and beautiful texture. Only problem....my soggy bottom :( not sure why but hey ho, still delicious!

rozyczko's picture

can I use low fat cream cheese?

katarine's picture

Yes. I made it with half and half and with completely low fat and both were fine.

susansiddall's picture
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Peng!!
Worked perfectly and went down a treat. I would definitely make again.

Tory Stone's picture

A brillant cheesecake worked perfectly. I used frozen mixed berries in place of blueberries and my other half who isnt a pudding lover was so impressed he had seconds!!! Definately one I will be making again.

Pureapple79's picture

Ok... So I've never made this kind of cheesecake and thought mascarpone cheese would be fine .... Mistake ... Didn't set at all.... :( or does it set after completely cooling off in the fridge as well?

trace28za's picture
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I made these as individual cheesecakes in a muffin tray. Very easy to make. I used low fat cheese as that is all I had. Set beautifully with only a few hairline cracks that I covered with blueberry compote on top. Came out easily with the help of overhanging baking parchment. I cooked mine in a water bath - as they were smaller I cooked for 10 minutes at 190 C and for about 15 minutes at 110 C. Left in the oven for an hour as specified.

Novice99's picture

A perfect recipe which worked like magic even though it was the first time i baked one! My hubby says better than what you get from the best bakeries in town (we live in Zurich)

h2's picture
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I'm not great at baked cheesecakes but this one turned out perfectly. I followed the instructions for cooking and cooling and not a split in sight on the top. I agree with Mandinga - leave a good edge of baking parchment over the tin and mine lifted out really easily. I'll make it again though I'd probably add 50% more blueberries and use the extra to increase the sauce through the middle of the cheesecake. Then it'd be 5 stars!

gulimkosh's picture
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This is best cheesecake recipe - very simple and I would say "fail-proof". I use 2 packs of cream cheese instead of 3 because it is quite pricey and too fattening. I also use the whole 300 ml can of sour cream (sour cream comes in such cans only) and it is enough for 30 cm tart tin. The swirls look amazing and I am surprised this recipe does not have hundreds of comments! Also thanks to the swirls you should not worry about cracks on the top because you won't see them there. I also use 2 times more blueberries to have a lot of sauce - it is nice to pour over the slices when serving

gudgeon's picture

Pretty simple to make and pretty with the contrasting colours of bright blueberry against cream. I did this in a 23cm springform tin which resulted in a very deep cheesecake. The only disappointing thing is that the top has a deep crack unlike the other 2 baked cheesecakes I have made recently, but this might be due to over-whisking the mixture as I did it in a food processor rather than with a hand-held electric whisk, but i did that with the other 2 and they were fine. Am taking it to a family party tonight so we'll see how well it goes down!

inkedpixi's picture

I had never made a cheesecake before so I thought I would have a go, the whole process was fairly easy once I actually got going. I used a 23cm round springform cake tin as I don't have a rectangular one, so I ended up with a nice thick cheesecake. The coulis was easy to make and added a nice flavour, I had some extra blueberries left over so I added them into the cake too. My only concern was that I had butter leaking out of the base once it had set, maybe next time I'll use proper butter or less of it.

mandykeen2006's picture

Made this with low fat cheese and it didn't set. Thoroughly disappointed, particularly because I don't have an electric whisk so made everything manually and spent a good half day on this. Not sure if it's due to the brand of cream cheese I used, or low fat cheese just doesn't work in general (but it did with Angela Nielson's reduced fat New York cheesecake and the recipe is fairly similar?)... The flavour is good though!

sarahandgavin's picture

Bad luck, Mandy. It's almost certainly because of the low fat cheese. I always use full-fat Philly in any kind of cheesecake, despite the cost...its just too risky otherwise. Supermarket own brands don't always work either, even if they are full fat.

HanVonWolf's picture

Wonderfully tasty & rich cheesecake. Bit of a faff with all the resting so couldn't be made on the day but fab-u-lous nevertheless. 5*.

briwhyte's picture
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I used a brownie pan (which has a removable base) to keep the rectangular shape without having to dig it out of a tin.
Very easy to make and delicious too

windylindy123's picture
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I've made this several times now. Really great - we had blackcurrants to use up - it was delicious. The tin size was fine, but mine is a 5cm deep one. Freezes well too. Cheesecake makes me so happy!!

abroekman's picture
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Made this a fortnight ago and it vanished very quickly. It's in the oven again right now!

carysja123's picture

This was a lovely dessert! I added a layer of bananas after baking the base below the cheesecake filling which worked excellently

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