This wonderfully rich cheesecake is equally delicious made with other fruit (as in the variations below). Use whatever is in season, or whatever you happen to have in the freezer.
Recipe courtesy of Rachel Allen
Episode: Eclairs
Baked Cheesecake with Blueberries
Total:
1 hr 15 min
Active:
25 min
Yield:
12 servings
Level:
Easy
Total:
1 hr 15 min
Active:
25 min
Yield:
12 servings
Level:
Easy

Ingredients

  • 6 tablespoons butter, melted, plus more for greasing
  • 6 ounces digestive biscuits
  • 6 ounces blueberries, plus extra for decorating
  • 16 ounces (1 pound) cream cheese
  • 5 ounces caster sugar (superfine)
  • 1 teaspoon vanilla extract
  • 4 eggs, lightly beaten
  • Icing sugar (confectioners'), to dust

Directions

Special equipment: 24 cm (9 1/2-inch) diameter spring-form/loose-bottomed tin

Preheat the oven to 350 degrees F. Grease the sides and base of a 9 1/2-inch spring form pan. 

Place the biscuits in a food processor, and whiz or pulse until fine crumbs form. Alternatively, place them in a plastic bag and bash with a rolling pin. In a medium bowl, mix the crushed biscuits with the melted butter until combined, and press the mixture down into the base of the pan so that it is nice and even. Spread the blueberries over the base and chill in the refrigerator while you make the topping. 

Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl, until smooth and creamy. Pour over the top of the blueberries, and then bake in the oven for 40 minutes, or until it is pale golden, and should only wobble very slightly when you gently shake the pan. 

Cool the cake in the pan for about 10 minutes, then run a knife around the edge to loosen it, and carefully remove the cheesecake from the pan. Transfer the cake to a serving plate. Sprinkle over a few blueberries, if you wish, then dust with icing sugar. Cut the cake into 12 slices to serve. This cheesecake is best eaten when it is at room temperature.

Cook's Note

You can experiment with all kinds of (dry) sweet biscuits or cookies for the base, just crush them the way you would the digestives above. Try using a chocolate biscuit base, and omitting the blueberries.

IDEAS YOU'LL LOVE

No-Bake Strawberry Cheesecake

Recipe courtesy of Zoe Francois

Baked Rigatoni with Bechamel Sauce

Recipe courtesy of Giada De Laurentiis

Carrot-Cheesecake Whoopie Pies

Recipe courtesy of Leah Brickley

Oven-Baked Penne with Eggplant: Penne al Forno con Melanzane

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here