Cheesecake with blueberries

Cheesecake with blueberries

A brilliantly easy baked cheesecake – you just whizz all the ingredients together in a processor.

By , 21 September 2015
Cheesecake with blueberries
  • Ready in: 120 mins
  • Serves: 8
  • Price: 95p per serving
Nutritional Info
Each 187ml serving contains
  • Fat 42
  • Sat Fat 25
  • Sugar 30
  • Salt 1.2
  • Cals 592
of your reference intake.
Typical energy values per 100g: 1326kJ/317kcal.
  • 175g digestive biscuits
  • 75g butter, melted
  • 600g Asda Full Fat Soft and Creamy Cheese
  • 1 lemon, zested
  • 6 tbsp lemon juice
  • 200g caster sugar
  • 100ml Asda Crème fraîche
  • 2 large eggs, lightly beaten
  • Few drops vanilla extract
  • 225g blueberries
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 23cm loose-bottomed cake tin and line the base.

  • Crush the biscuits in a freezer bag with a rolling pin. Mix with the melted butter and press into the base of the tin. Bake for 10 minutes.

  • Whizz the cheese, lemon zest and juice, 175g caster sugar, crème fraîche, eggs and vanilla in a processor.

  • Pour half on to the biscuit base and scatter on a rounded 1 tbsp blueberries. Pour the rest of the mixture on top.

  • Bake for about 40 minutes – the filling will still be wobbly in the middle but will firm up as it cools.

  • Put the rest of the berries in a pan with the remaining sugar and 3 tbsp water. Heat gently until the blueberries soften and start to burst. Leave to cool. Spoon onto the cheesecake, to serve.