Blueberry swirl cheesecake

Blueberry swirl cheesecake

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(53 ratings)

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


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


  • 300g digestive biscuit
  • 140g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 275g golden caster sugar
  • 100g blueberry



    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


  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.

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Comments, questions and tips

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7th Mar, 2020
I made this exactly as per the recipe. The first cheesecake I've ever made and I found it pretty straightforward. It turned out perfectly - looked just like the picture and tasted great. Lots of compliments and people asking for the recipe. I'll definitely be making this again.
26th Dec, 2018
Really nice cheesecake. I decided to do half quantity, which served five easily and left plenty of leftovers for the next day. One thing I will say is that the blueberry sauce doesn't taste of much - the cheesecake mostly just tasted of vanilla. I'd also suggest that people double up on said sauce. Even though I made half quantity, we made the full quantity of sauce by mistake and still found that there wasn't a huge amount.
Quality Street 35
21st Jan, 2018
Everyone loved this and it was pretty straightforward to make. You need to allow plenty of time though, as the cooking time is then followed by time in the oven, then with the door cranked open.
24th May, 2017
The perfect cheesecake and simple to make. I used 3 180g tubs of cream cheese and doubled the quantity of blueberries for extra fruitiness.
12th Feb, 2017
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!
23rd Aug, 2015
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!!
21st Aug, 2015
Made this last week for a charity BBQ and it went down a storm. Really tasty and beautiful texture. Only soggy bottom :( not sure why but hey ho, still delicious!
8th Jul, 2015
can I use low fat cream cheese?
17th Jul, 2015
Yes. I made it with half and half and with completely low fat and both were fine.
31st May, 2015
Peng!! Worked perfectly and went down a treat. I would definitely make again.


10th Sep, 2017
Can this recipe be frozen?
goodfoodteam's picture
11th Sep, 2017
Thanks for your question. We always put our freezer information just above the nutritional information where applicable. In this case, we think the cheesecake is best if not frozen. You can keep it up to 5 days in the fridge which hopefully allows enough time to get through it or prepare in advance!
26th Jun, 2015
I don't have an electric hand whisk, would a normal whisk/spoon be okay?
goodfoodteam's picture
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. 
8th Feb, 2015
Just wondering if this would work well with frozen blueberries?
goodfoodteam's picture
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. 
27th Sep, 2013
Can anyone tell me Is that 606 cals and 47g fat per PORTION??!!
goodfoodteam's picture
28th Feb, 2014
Hi there, thanks for getting in touch. Yes, that is the calorie count per serving.
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.
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.
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