Blueberry Cheesecake


  • 400g Digestive Biscuits
  • 200g Unsalted Butter
  • 400ml Double Cream
  • 2 tsp Vanilla Paste
  • 300g Icing Sugar
  • 800g Cream Cheese
  • 1 Lemon

For the topping

  • 3tbsp Water
  • 150g Icing Sugar
  • 1 tbsp Corn Flour
  • 800g Blueberries
  • 1 Lemon


  1. Crush the biscuits until they resemble breadcrumbs
  2. Melt the butter, and then add the biscuits to the melted butter
  3. Press the mixture onto the bottom of your dish
  4. Put the dish into the fridge
  5. Lightly whip the cream to soft peaks and mix in sugar and vanilla
  6. In a separate bowl, beat the cream cheese and lemon juice together
  7. Add ⅓ of the cream mix to the cream cheese mix and beat before gently folding in the remaining cream mix
  8. Evenly spread this mixture over your biscuit base and leave to set in the fridge
  9. Using a medium size saucepan add water, sugar and cornflour and stir continuously over a medium heat until completely incorporated
  10. Add half of the blueberries and bring to a boil and cook until blueberries just start to burst
  11. Add half of the remaining blueberries when removed from the heat and then the last of the blueberries when completely cooled
  12. Evenly pour over the cheesecake and set in the fridge for 2 hours before cutting

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