Blueberry Cheesecake with a Blueberry Sauce

Blueberry Cheesecake with Homemade Blueberry Sauce

Ingredients

For the Blueberry Sauce

• 200g fresh or frozen blueberries

• 100ml water

• 50g caster Sugar

• 1/2 teaspoon vanilla extract

• 1 tablespoon Cornflour or Cornstarch dissolved in 2 teaspoons of cold water

For the biscuit base

• 12 digestive biscuits approx (165 grams). Any plain biscuit is fine.

• 80 grams of unsalted butter

For the Cheesecake filling

• 165g full-fat cream cheese

• 75g caster sugar

• 250 Mascarpone ( a creamy soft full-fat cheese)

• 300ml double cream

Method

Grease the base of an 8-inch (20cm) deep-sided springform cake tin and place a circle of baking parchment at the bottom, which is optional and makes it easier to remove the cheesecake from the base.

Make the Blueberry Sauce 

• TIP: Do this first and leave the sauce to cool completely before adding it to the cream cheese filling.

Step 1: Add half of the blueberries in a medium pan and the water, sugar and vanilla extract. Simmer over a medium heat until the blueberries start to break up.

Step 2: Add the dissolved cornflour to the pan, a little at a time, and bring the mixture to a rolling boil, stirring all the time. Turn down the heat and simmer until you reach a thick, pouring consistency but not runny.

• Tip: If the sauce becomes too thick, add a little more water. If it is too thin, keep boiling until it thickens. 

• Tip: Test for thickness by running your finger accros the back of your spatular.

Step 3: Remove the sauce from the heat and add the remaining blueberries, gently stirring them into the thick sauce. Leave in the pan or in a clean dish to cool completely. 

Make the Biscuit Base

Step 1: Using a food processor, blitz the biscuits until you have a fine breadcrumb consistency.

Step 2: Melt the butter in a large pan over medium heat. Remove the pan from the heat and add the crushed biscuits. Mix until well combined and the biscuit crumbs are coated in the melted butter.

• Tip: It should look like fine sand.

Step 3: Press the biscuit mixture firmly into the base of the prepared tin and place it in the fridge to set.

Make the Cheesecake filling.

Step 1: Mix the cream cheese and sugar together, by hand, in a large bowl using a hand held whisk.

• Tip: I recommend mixing the filling using a hand whisk rather than an electric mixer. It only takes a few minutes and makes it easier to control the thickness.

• Tip: Do not over-mix, or the cream cheese will become too runny, and you may be unable to bring it back to a suitable thickness.  Another reason for mixing by hand.

Step 2: Add the cream and mascarpone and whisk, by hand, until very thick. 

Step 3: Gently fold in, but not thoroughly combine, half of the cold blueberry sauce.  

Step 4: Spoon the blueberry cheesecake mixture over the set biscuit base and level it out. Carefully pour the remaining blueberry sauce over the top of the cheesecake.

Step 5: Leave in the fridge for at least 4 hours to set. Preferably overnight.

Ready to Serve?

When ready to eat, release the cheesecake by running a knife around the inside edge of the tin before releasing the spring on the outside.

Serve with more fresh blueberries.

As always, Happy Baking.

Lynn x