Blueberry cheesecake

Blueberry cheesecake

Recipe by


  • 300g soft cream cheese (I used Philadelphia)

  • 300g crème fraîche

  • 25g flour

  • 150g golden caster sugar

  • 3 eggs

  • 80g butter, melted

  • 200g biscuits (digestives, shortbread or Hobnobs)

  • 1 tsp vanilla extract

  • zest of 1 lemon

  • juice of half a lemon

  • 400g blueberries + some raspberries for decoration

  • icing sugar


  • Warm up the oven to 150℃ / Gas mark 3.
  • Put half the blueberries in a pan, add juice of half a lemon and boil for a few minutes until the fruit is softened and starts to break up. Take it off the heat and mash up with fork or put through a sieve (put the skins back into the puree to thicken it up). Taste and add a little sugar if needed. Set aside to cool.
  • Cut the butter into small chunks and melt in a microwave. Blitz the biscuits in a food processor or crush them in a plastic bag with a rolling pin. Mix the crushed biscuits and the melted butter until you get a sticky paste. Grease a spring form with butter, line it with greaseproof paper and add press the biscuit mix evenly onto the base of the form. Put in the fridge until your cake mix is ready.
  • In a big bowl, mix the cream cheese, flour and sugar using electric whisks. Gradually, add the crème fraîche, beaten eggs, lemon zest and vanilla extract.
  • Pour the cake mixture into the cake form. Spoon the bluberry puree on top and bake for 1 hour.
  • Take the cake out from the oven and let it cool completely before taking it out from the form. If you’re not in a rush, keep the cake in the fridge overnight before serving. Decorate the cake with fresh blueberries and raspberries and sprinkle with icing sugar.