Vanilla blueberry cheesecake

Vanilla blueberry cheesecake

This decadent cheesecake featured as olive magazines' cover star in August 2011

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 45 minutes + overnight chilling

Method

  1. To make the blueberries, put the sugar and 3 tbsp water in a pan. Cook until dissolved then boil until syrupy. Add the blueberries, cook for a minute or two. You want them to soften but not burst. Tip the blueberries into a sieve over a bowl and cool.
  2. Butter the base and sides of a 22cm spring form cake tin then line with baking parchment. To make the base, whizz the biscuits in a processor to crumbs. Mix with the butter then tip them into the prepared tin and press firmly into the base to create an even layer. Chill in the fridge for 30 minutes.
  3. Mix the soft cheese, icing sugar and vanilla in a bowl until smooth then tip in the cream and mix until combined (it's better to use a wooden spoon for this as electric beaters will overwhip the cream). Stir through half the blueberries then spoon onto the base. Smooth the top of the cheesecake. Leave to set in the fridge overnight. Stir the remaining blueberries back into the syrup and chill.
  4. Take the cheesecake from the fridge about 30 minutes before serving. Release the tin and remove the paper from the sides. Slide the cake onto a plate leaving the base paper behind. Spoon over the blueberries and syrup before serving.

PER SERVING

695 kcalories, protein 6.9g, carbohydrate 49.8g, fat 53.6 g, saturated fat 31.1g, fibre 1.4g, salt 1.4 g

Recipe from olive magazine, August 2011.

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Latest comments and suggestions

  • Binder photo sarahmacca66

    18 August 2011

    sarahmacca66 commented on this recipe

    I have just made this and put in the fridge for an overnight chill .. just worried how it will set as no mention of whipping the cream and the recipe says 'smooth the top of the cheescake' but its complete liquid? Have I done something wrong I wonder....

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  • Binder photo sarahmacca66

    20 August 2011

    sarahmacca66 rated and commented on this recipe

    1 stars

    Had to throw first attempt away - key is to whip the cream until it holds its peaks and THEN spoon it in with everything else - this was missed off the recipe! Its delicious now!

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  • Binder photo Lorriloo

    20 August 2011

    Lorriloo rated and commented on this recipe

    5 stars

    It was lovely and firm - I was a little eager and had a slice before leaving it to set over night and it was lovely both times. Even my dieting beloved just had to sneak a spoonful because it was that good. I will be making this again as it was so easy and fuss free

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  • Binder photo Lorriloo

    20 August 2011

    Lorriloo commented on this recipe

    I did however use extra thick double cream!

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  • Binder photo Jenni

    20 August 2011

    Jenni commented on this recipe

    I whipped the cream and would assume this was necessary. In the fridge now as I type this but looking good. Will post again tomorrow after taste test :-)

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  • Binder photo Jenni

    23 August 2011

    Jenni rated and commented on this recipe

    5 stars

    Definitely need to whip the cream before mixing it through. The next day it tasted fabulous!!

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  • Binder photo cakegirl20

    21 December 2011

    cakegirl20 rated and commented on this recipe

    5 stars

    Heavenly. Yes, whip the cream before mixing. My cheesecake was still a little softer than I was expecting, but as it tasted so, so good it really didn't matter. I will definitely be making this one again.

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  • Binder photo bean_mother

    23 February 2012

    bean_mother commented on this recipe

    I've made this twice now. First time I whipped the cream and found the mixture too thick. Second time I couldn't get double cream so used star thick and again, it was too thick. Didn't affect the taste at all (delicious) but meant the filling wasn't as smooth as I looks in the picture.

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  • Binder photo Phill W

    10 August 2012

    Phill W commented on this recipe

    I made the mistake of stirring in some of the syrup with the blueberries. Doesn't help the mixture to set. :-( Otherwise, tastes wonderful.

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  • Binder photo BamaGirl

    15 August 2012

    BamaGirl commented on this recipe

    I agree with other comments to whip the cream. The recipe says (it's better to use a wooden spoon for this as electric beaters will overwhip the cream) - however I think this is a mistake! Whip it! When I removed my spring form pan the sides of my cake collapsed. However, it was still delicious and I even used low fat cream cheese (saved about 100 calories per slice!). You seriously couldn't even taste the difference. Also, I would say to go ahead and mix in all of the blueberries, leaving just the sugar syrup for a topping. Very delicious and I highly recommend!

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  • Binder photo Sam

    27 January 2013

    Sam commented on this recipe

    I made this using extra thick double cream and it was the perfect consistency. I also substituted the blueberries for blackberries as I had a glut of them that my in laws had picked, it was gorgeous!

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  • Binder photo Sam

    27 January 2013

    Sam rated and commented on this recipe

    5 stars

    Opps forgot the stars!

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  • Binder photo Bel

    06 March 2013

    Bel commented on this recipe

    Absolutely stunning! I thickened the blueberry syrup with a little cornflour in a saucepan to make it more like a jam. It turned out fantastic!

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 45 minutes + overnight chilling

Ingredients

  • 300g blueberries
  • 100g golden caster sugar
  • 200g digestive biscuits
  • 100g butter , melted
  • 2 tsp vanilla extract
  • 600g soft cheese
  • 100g icing sugar
  • 300ml pot double cream
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PER SERVING

695 kcalories, protein 6.9g, carbohydrate 49.8g, fat 53.6 g, saturated fat 31.1g, fibre 1.4g, salt 1.4 g

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