To all the cheesecake lovers of the world, this creamy baked blueberry cheesecake is amongst the best out there! So velvety and creamy, it really is a luxurious baked cheesecake.
With a thick base on digestive biscuit, the crunch is lovely with the soft creamy cheesecake and blueberries.
The secret to a great baked cheesecake is to not overcook it on a high heat in the oven for too long which can make baked cheesecakes grainy.
I bake this cheesecake for 30 minutes at 175oc then turn down the oven to 140oc until slightly wobbly and firm. This prevents overcooking and resulting in a creamy texture.
Line a 22cm round baking tin with greaseproof and make the digestive mix, bake for 10 minutes at 175oc, allow to cool.
I cream the cream cheese with the sugar, vanilla pod seeds, zest and cornflour until a nice creamy consistency. Then add an egg at a time and whisk your double cream to soft peak separately, add all together and mix well.
Add the creamy cheesecake mix on top on the baked digestive biscuit base, sprinkle with more blueberries and cook in the oven at suggested above.
Once cooked, allow to cool at room temperature before setting in the fridge as this prevents cracks.
Set for a minimum of 3 hours in the fridge. Setting overnight is best if possible.
Once you’re ready to serve, warm your knife through hot water and then slice. Clean your knife, warm again and repeat so you have a clean slice through each portion. Sprinkle with icing sugar for an extra touch.