Blueberry swirl cheesecake

Blueberry swirl cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

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

Easy

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: per bar

  • kcal606
  • fat47g
  • saturates28g
  • carbs39g
  • sugars24g
  • fibre0g
  • protein6g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 300g digestive biscuit
  • 140g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 275g golden caster sugar
  • 100g blueberry
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • 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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
TortillaD
24th May, 2017
5.05
The perfect cheesecake and simple to make. I used 3 180g tubs of cream cheese and doubled the quantity of blueberries for extra fruitiness.
jhammerton
12th Feb, 2017
5.05
3 x 300g cream cheese is an awful lot of cheese! I thought Philly only came in one size, so bought 3 standard 180g tubs. This worked perfectly with no adjustments to any of the other ingredients, except for a slight change to the sugar (I used another 25g out of the total to make a raspberry sauce as well as the 25g for the blueberries, so I upped what was left to 140g to go in the actual cheesecake mix). Very tasty and a good texture, will definite make it again!
Pilchjnr
23rd Aug, 2015
5.05
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
21st Aug, 2015
3.8
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
8th Jul, 2015
can I use low fat cream cheese?
katarine
17th Jul, 2015
Yes. I made it with half and half and with completely low fat and both were fine.
susansiddall
31st May, 2015
5.05
Peng!! Worked perfectly and went down a treat. I would definitely make again.
Tory Stone
19th May, 2015
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
5th Apr, 2015
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
15th Dec, 2014
3.8
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.

Pages

abbeyramone
26th Jun, 2015
I don't have an electric hand whisk, would a normal whisk/spoon be okay?
goodfoodteam's picture
goodfoodteam
12th Aug, 2015
Thanks for your question. A normal whisk or wooden spoon would be fine to use for this and should still work fine but it might be a bit heavy going. 
lbattage
8th Feb, 2015
Just wondering if this would work well with frozen blueberries?
goodfoodteam's picture
goodfoodteam
9th Feb, 2015
Hi Ibattage, thanks for your question. We haven't tested this recipe using frozen blueberries but it should be absolutely fine to do so, they'll just take slightly longer to cook initially. Let us know how it goes. 
dianem82
27th Sep, 2013
Can anyone tell me Is that 606 cals and 47g fat per PORTION??!!
goodfoodteam's picture
goodfoodteam
28th Feb, 2014
Hi there, thanks for getting in touch. Yes, that is the calorie count per serving.
paradisehouse
19th Feb, 2014
Yep, that's what it says. If you read through the ingredients you will see how the calories and fat content accumulate. Worth it though, its gorgeous.
paradisehouse
19th Feb, 2014
This is gorgeous and very easy to make. I used blackcurrants (from my freezer), about 200g, cooked them with a little sugar and pushed them through a sieve to make a thick coulis - more flavour than blueberries I think. Made it for my stall at village fun day and sold every piece.