So simple baked blueberry cheesecake (15 mins prep/40 mins cooking)

The more I bake stuff the more I realise I shouldn’t have been scared of it for all those years, and this dessert is one example why.  All I had to do was put the ingredients in a bowl, mix it up and pop it in the oven, and look how nice it turned out!  Tastes good too.  You could use lots of other fruit instead of blueberries e.g. raspberries/blackberries/strawberries.  Recipe is from and serves 8.


8 digestive biscuits

50g butter/marge, melted

600g cream cheese

2 tbsp plain flour

175g caster sugar

Vanilla extract

2 eggs, plus 1 yoke

142ml pot soured cream

150g blueberries/raspberries/blackberries (whatever you fancy!)

Heat the oven to 180C/gas mark 4. Crush 8 digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with 50g melted butter/marge. Press into a greased 20cm springform tin and bake for 5 minutes, then cool.

Beat 600g cream cheese with 2 tbsp flour, 175g caster sugar,a few drops of vanilla extract, 2 eggs, 1 yolk and a 142ml pot of soured cream until light and fluffy (I only did this for a couple of minutes). Stir in 150g blueberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.


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