Blueberry swirl cheesecake

Blueberry swirl cheesecake

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(9 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 complimented 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

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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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

val2599's picture
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Made this in the suggested size round tin 23cm. Too much filling. Going to do it with 2/3rds the amount next time. It has a lovely flavour.

toriren's picture

This is fabulous! I couldn't find blueberries locally so used raspberries and just put a layer of fresh raspberries between the two 'cream' layers, with the 'coulis' swirled on the top. Just Wow! (sorry WeightWatchers like me...)

emmasmurthwaite's picture

This tastes and looks fabulous!! I did it in a square tin but round would also work well.

mandinga's picture

Delicious recipe, but NO WAY does that quantity of filling fit in the specified tin unless it's really, really deep. Not that I was complaining about having to eat the excess...

PS I had no problems using a rectangular tin (apart from the depth issue) - just cut your lining baking paper long/wide enough so that it drapes over the sides. When cool, you can just lift the whole cake out of the tin using the baking paper. Easy! :-)

boweri's picture
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really good recipe, lovely and light!

lauraoflynn's picture

Wonderful recipe, looks spectacular. But use a 23cm round springform tin...even with baking paper it is almost impossible to get out of the rectangular tin without disaster :O

lauraoflynn's picture

Wonderful recipe, looks spectacular, but use a 23 cm round springform tin....even with baking paper it is really hard to lift out of the rectangular tin without a disaster :O

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