Blueberry cheesecake

Blueberry cheesecake

This looks MasterChef standard, but it’s ever so easy and can be made a day ahead.

By , 21 September 2015
Blueberry cheesecake
  • Ready in: 90 mins
  • Serves: 12
  • Price: 75p per serving
Nutritional Info
Each 122g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt med
  • Energy 1717KJ 410KCAL
of your reference intake.
Typical energy values per 100g: 1407kJ/336kcal.
  • 225g digestive biscuits
  • 115g butter, melted
  • 600g Asda Soft and Creamy Full Fat Soft Cheese
  • 1 unwaxed lemon, zest of
  • 4 tbsp lemon juice
  • 1/4 tsp Asda Vanilla Extract
  • 175g caster sugar
  • 100g crème fraîche
  • 2 large free-range eggs
  • 100g blueberries, plus extra for serving
  • Raspberries, to serve
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Lightly grease a 23cm loose-based cake tin and line the base with baking powder. Put the biscuits in a freezer bag and crush with a rolling pin to make crumbs. Mix with the melted butter and then spread in the base of a lined tin, pressing them down with the back of a spoon. Bake for 10 minutes.

  • In a large bowl, mix the soft cheese with the lemon zest, lemon juice and vanilla extract. Add the caster sugar and crème fraîche and mix until evenly blended.

  • Lightly beat the eggs and stir into the cream cheese mixture until combined. Fold in the blueberries and pour into the tin over the top of the biscuit base. Put the tin on a baking tray and bake for 50-60 minutes or until just set.

  • Leave to cool and serve with blueberries and raspberries.