Nutty Blueberry cheesecake recipe
Prep time
Total time
A nutty and zesty cheesecake recipe with a light blueberry topping
Recipe type: Dessert
Cuisine: European,French,American
For the cheesecake
  • 210g digestive biscuits, crushed
  • 150 g unsalted butter, melted
  • 75g chopped hazelnut
  • 115 g caster sugar
  • 3 tablespoons cornflour
  • 800g full-fat Philadelphia
  • 2 large free-range eggs
  • 115 ml double cream
  • 2 tablespoon vanilla extract
  • zest of half lemon
For the blueberries:
  • 250g blueberries
  • 2 tablespoons caster sugar
  • 100 ml water
For the base cheesecake
  1. Grease a 21cm cake tin and preheat the oven to 180ºC/350ºF/gas 4. butter the tin for blueberry cheesecake recipe
  2. Prepare the base. Mix the biscuits and butter in a bowlcrush the biscuits for blueberry cheesecake recipe [url:4]
  3. Add hazelnut.[/url]
  4. Press into the base of the tin and cook for 10 minutes.
  5. Allow to cool on a rack.
  6. Turn the oven to 200°C/400ºF/gas 6.
  7. Combine the sugar and cornflour in a bowl.
  8. Add cream cheese and beat with an electric whisk until creamy.
  9. Add the eggs and beat well. blueberry cheesecake recipe
  10. Gradually add the cream, beating until smooth.blueberry cheesecake recipe
  11. Then beat in the vanilla and zest. blueberry cheesecake recipe
  12. Pour the mixture into the tin, level the surface and place in the centre of the oven. blueberry cheesecake recipe
  13. Bake for 45-50 minutes until the top is browned and the filling set around the edges. A piece of foil over the top will stop it browning too much. blueberry cheesecake recipe
  14. Let the cheesecake cool, then put in the fridge for 3 hours or overnight.
For the Blueberry topping
  1. Put the blueberries in a pan.blueberry cheesecake recipe
  2. Sprinkle over the sugar and add water. blueberry cheesecake recipe
  3. Put on a low-medium heat to simmer gently for 15 minutes. Cool and serve with the cheesecake.
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