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Double Blueberry Cheesecake

Double Blueberry Cheesecake is a traditional British recipe for a classic baked cheesecake made on a biscuit (cookie) crust topped with stewed fruit and cream cheese filling then topped with a blueberry glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Double Blueberry Cheesecake.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Additional Time:

(+cooling and chilling)

Serves:

10

Rating: 4.5 star rating

Tags : Cheese RecipesBaking RecipesCake RecipesBritish Recipes


Ingredients:

For the Crust:
300g Graham Cracker (or Digestive Biscuit) Crumbs
6 tbsp butter, melted
2 tbsp white sugar
1/2 tsp ground cinnamon

For the Blueberries:
250g fresh blueberries
2 tbsp lemon juice
4 tbsp sugar (or to taste)
60ml water
1 tbsp cornflour (cornstarch)

For the Filling:
675g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
150g sugar
3 eggs
60ml lemon juice
2 tsp freshly-grated lemon zest
2 tsp vanilla extract

For the Glaze:
100g sugar
1 tsp cornflour (cornstarch)
1/4 t salt
180ml water
80ml blueberry juice (reserved)
50g cooked blueberries (reserved)
1 egg yolk, well beaten
1 tbsp butter

Method:

Combine all the crust ingredients in a bowl and stir to mix thoroughly. Press the mixture into the base and 5cm up the sides of a well-buttered 25cm diameter springform cake tin. Transfer to an oven pre-heated to 170°C and bake for 5 minutes before removing from the oven and setting aside to cool.

Whilst the base is cooking prepare the blueberries. Add the blueberries, sugar and lemon juice into a small saucepan. Whisk together the water and cornflour to a smooth slurry then add to the pan. Heat gently over low heat until the mixture thickens and the blueberries just become soft. Take off the heat then pour 40ml of the liquid into a bowl. Add 40ml of the blueberries to the liquid and purée until smooth then set aside. Take 50g of the remaining cooked blueberries and set aside for the glaze.

Allow the remaining blueberries to cool then spread over the prepared crust. In the meantime, beat the cream cheese for the filling in a bowl until smooth. Add the sugar and beat thoroughly to blend before adding the eggs, one at a time, beating thoroughly to mix after each addition. Now mix in the lemon juice, lemon zest and vanilla extract. Beat well then turn the filling into the prepared crust. Transfer to the oven and bake for about 45 minutes.

In the meantime prepare the glaze. Combine the sugar, cornflour and salt in a small saucepan. Whisk together the reserved blueberry juice and egg yolk in a bowl then stir into the dry ingredients in the saucepan. Whisk until smooth then cook over low heat until the mixture is thick then add about 1 tbsp butter. Cook until the butter has melted and blended in then take off the heat, gently stir-in the reserved cooked blueberries and set aside to cool.

When the glaze has cooled, but is not too thick so that it cannot be spread, pour the glaze over the cake then spread out evenly over the top of the cheesecake. Allow to cool completely then chill in the refrigerator for at least 3 hours before removing the sides of the pan and serving.