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Blueberry cheesecake
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Blueberry cheesecake

By vhoracek (GoodFood Community)
Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Total time
    • Plus 30 minutes cooling time
  • Easy
  • Serves 4
This lovely summer cake blends the subtle sourness of wild blueberries with sweet and creamy curd cheese filling.


For the pastry

  • 125 g softened butter
  • 125 g sugar
  • 2 eggs
  • 180 g all-purpose flour
  • 1 sachet (7 g) fast-action yeast

For the filling

  • 500 g soft curd cheese
  • 1 egg
  • 100 g caster sugar
  • 1 tsp grated lemon zest
  • 250 g blueberries

For the crumble

  • 60 g butter
  • 60 g sugar
  • 60 g flour


  • STEP 1
    Preheat the oven to 180C/fan 160 C/gas 4. Whisk the softened butter with sugar and eggs until it forms a pale-golden cream. Sift flour and yeast together, then gradually incorporate into the cream. The pastry should be soft and slightly runny. Set aside.
  • STEP 2
    Whisk together the soft curd cheese, egg, caster sugar and lemon zest. Pour the pastry into a 24cm non-stick form. Spread evenly with a little more around the edge. Pour the filling over, give it a shake to make it level and scatter a layer of blueberries over it. Slightly push them into the filling.
  • STEP 3
    For the crumble, dice the butter, add flour and sugar and use your fingers to break it down into loose crumbs. Sprinkle all over the cake.
  • STEP 4
    Bake for 25-30 minutes. The crumble should be golden and crisp. Leave to cool, then cut into wedges, dust with caster sugar and serve.

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Rating: 5 out of 5.1 rating

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