Baked cheesecake with blueberries

Mobile version Print

By: Rachel Allen From: Rachel Allen: Bake!

On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Seafood
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.54 / 5 (350 votes)

Prep time:
15 min
Cook time:
45 min

Rachel Allen’s recipe for this timeless dessert is a good base for any fruit that’s in season – blackberries and raspberries are particularly delicious


1. Preheat the oven to 180/gas 4. Butter the sides and base of a 24cm cake tin.

2. Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Alternatively, place them into a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin. Spread the blueberries over the base and allow to chill in the fridge until needed.

3. 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 pale golden and only wobbles slightly when you gently shake the tin.

4. Remove from the oven and allow to cool in the tin for about 10-15 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Sprinkle over a few blueberries, then dust with icing sugar.

5. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.


  • 75 g butter, melted, plus extra for greasing
  • 175 g digestive biscuits
  • 175 g blueberries, plus extra for decorating
  • 450 g cream cheese
  • 150 g caster sugar
  • 1 tsp vanilla extract
  • 4 eggs, lightly beaten
  • icing sugar, to dust

Tips and suggestions

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.

Adapted from Rachel Allen, Bake (Collins)

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


Hi Angela, thanks for your comment - I'm not sure what you mean by downloading the recipe, if you would like to print the page you can use our printer friendly button at the top above the photo, or you can copy or print it out as it is.

I hope that helps. I can see all the ingredients listed above, but please let me know if this doesn't answer your question.


Anna -Good Food Anna -Good Food  Posted 24 Oct 2012 11:34 AM

I am a new customer and after downloading the recipe, found it had left off all the ingredients.
Some sort of technical problems perhaps?

AngelaN89741 AngelaN89741  Posted 23 Oct 2012 12:40 PM

I did not bake the base, as the recipe stated despite my better judgement. Unfortunately, my instinct was correct: the base was soggy and disgusting. The topping is fine, but is spoilt by the base. We just scraped the top off and ate that. Very disappointing recipe!

cherryH cherryH  Posted 07 Jan 2012 8:49 PM

Lovely cake, it takes no time to make it and it`s so easy.To make it more healthy I use sweetener instead of sugar, light cream cheese and light digestive biscuits.

juraJ56637 juraJ56637 Posted 27 Sep 2011 12:39 PM

Oh no! Sounds like you didn't press the biscuit crumbs down hard enough for the base. And as for the scrambled filling, you may have over-beaten the ingredients - be gentle when combining them. Oh, and bring all the ingredients to room temperature before mixing.

Charlotte - Good Food Charlotte - Good Food Posted 12 Sep 2011 2:43 PM

This is the first cheesecake I've ever tried to make. It was a disaster :( disgusting. The base fell apart & the cheesecake part had the texture of scrambled egg & tasted horrible. Don't know what I did wrong!

Shazza1977 Shazza1977 Posted 09 Sep 2011 5:06 PM

i found this very easy to make and it set beautifully, tasted good too. i found it just sweet enough. Delicious !

zoeP91311 zoeP91311 Posted 07 Jul 2011 3:45 PM


MaureenP42247 MaureenP42247 Posted 01 Jun 2011 11:24 AM

beeL26581 beeL26581 Posted 06 Mar 2011 11:50 PM

I agree with Kelly, the cheesecake was too eggy and the texture wasn't very nice..more soggy that creamy. It also wasn't sweet enough for my taste. Other people enjoye it though, just not to my taste Smile

NatalieB163 NatalieB163 Posted 28 Feb 2011 3:39 PM

so tasty and so easy to make

kellyO76817 kellyO76817 Posted 23 Feb 2011 7:20 PM

I made this cheesecake tonight, unfortunately it tasted bad, like a custard tart, extremely eggy! which is not to my taste. I did not expect this as I have eaten many baked cheesecakes in the past and they never have this eggy, texture and taste. I felt very disappointed as we spent all night preparing and baking it. I would recommend it to egg custard tart lover.

RosaW1843 RosaW1843 Posted 19 Feb 2011 11:27 PM

Looks so delicious ,will try it out at the weekend when I have visitors.

RitaF77234 RitaF77234 Posted 08 Nov 2010 8:35 PM

Hi Siobhan, I made this a couple of nights ago, and used a 26cm tin. I made the recipe as normal, but the cheesecake was a little more shallow than it is in the photo. The quantities and cooking time stayed the same though - and it was delicious. Give it a try and let us know how it goes!

Jen - Good Food Jen - Good Food Posted 04 Nov 2010 3:50 PM

how do i adjust reciepe to suit 26cm cake tin?

siobhanS45470 siobhanS45470 Posted 02 Nov 2010 8:30 PM

best cheesecake recipe ever, even for bad cooks such as myself! Easy and delicious!

AnaA34392 AnaA34392 Posted 18 Sep 2010 11:08 AM


joyR21777 joyR21777 Posted 30 Jul 2010 10:57 AM

Made it earlier today, it has now since been munched by me, mum and my best mate Toni. GORGEOUS! :D

LoganH46578 LoganH46578 Posted 25 Jul 2010 9:32 PM

This is the first baked cheesecake that I've made. All my family loved it so much they won't allow me to make any other cheesecake.

LorraineM16750 LorraineM16750 Posted 14 May 2010 3:44 PM

I have just tasted it and it was absolutely perfect. I definately recommend it - so simple and scrumptious.

BereniceD67761 BereniceD67761 Posted 29 Apr 2010 7:19 PM

I cooked this at the weekend - I found it needed an extra 5 minutes in the oven, but the result was excellent.

LesleyA35798 LesleyA35798 Posted 31 Mar 2010 11:37 AM

Fantastic recipe. I substituted the blueberries for strawberries and it worked really well. Was my first time making a cheesecake, everyone loved it, very rich and creamy.

rachelsmum rachelsmum Posted 08 Mar 2010 5:09 PM

Wow, another winner from Rachel. I swapped the blueberries for some frozen mixed berries simmered down with a bit of icing sugar to get a nice compote. Delightful :-)

Charisma123 Charisma123 Posted 22 Feb 2010 6:32 PM

keerthybhat, to stop your base crumbling bake it first (without the blueberries) 150 degrees C for 8 minutes.

Bobsoutar Bobsoutar Posted 11 Dec 2009 12:32 PM

i like rachel's recipes. b-coz of her i lean lots of things to make. thanks rachel.

shamilaN38850 shamilaN38850 Posted 12 Nov 2009 4:12 PM

Another hit from Rachel. Love it!

NaseemT6785 NaseemT6785 Posted 28 Sep 2009 5:29 PM

why is it that my cheese-cake base crumbled:( can anybody please help me?

keerthybhat keerthybhat Posted 23 Sep 2009 4:59 PM

abrahamJ41403 abrahamJ41403 Posted 22 Aug 2009 7:59 PM

Made this yesterday, easy to make, but I felt the filling should have been creamier, nevertheless it all got eaten.

jillybobs jillybobs Posted 27 Jul 2009 10:13 AM

Absolutely gorgeous. To quote one VERY fastidious friend - JUST PERFECT!!!

sueM39368 sueM39368 Posted 19 Jul 2009 1:08 PM

SullyC29453 SullyC29453 Posted 11 Jul 2009 11:56 PM

Fabulous result, I followed Rachel's directions to a T and it was a winner for my two boys and hubby.
I love her "easy to follow' commentary and her relaxed approach she has. I am a real fan. I watch her on market Kitchen as well as the internet videos and she beats them all for style as well as great results every time. Glad now that my family are fed without hassle due to the perfect recipes Rachel has for every occasion. Moya Stevenson Belfast.

Anonymous Anonymous Posted 30 Jun 2009 10:01 PM

try baking the base for 10 minutes to keep it crisp. let it cool then add the mixture and bake again

MariaO72984 MariaO72984 Posted 08 May 2009 4:32 PM

I've made this recipe twice with raspberries and loved it, very quick and easy to make and looks really nice. I also grated white choc on top to add a bit of extra sweetness

cookie monster28 cookie monster28 Posted 05 May 2009 2:22 PM

I meant I prefer it with raspberries!

SallyD14699 SallyD14699 Posted 25 Apr 2009 6:53 PM

I love the topping on this and also prefer it with blueberries. However, the biscuit base is a bit soggy. Should it be or am I doing something wrong?

SallyD14699 SallyD14699 Posted 25 Apr 2009 6:53 PM

I've made this twice now and on both occasions I used low fat cheese, low fat digestives and raspberries. A superb, easy dessert for a dinner party that looks very impressive.

JelL62872 JelL62872 Posted 25 Apr 2009 12:35 PM

Made this twice now it does taste delicious but I have a slight problem in that it isn't very thick (cheesecake). Could it be that I need to decrease the eggs or increase the cheese or, I'm not beating the cheese mixture enough. Can anyone help me?

silvershuggs silvershuggs Posted 11 Apr 2009 8:36 PM

Just made this using raspberries. It's lovely! You can see a picture on my website: http:

PS77317 PS77317 Posted 02 Apr 2009 11:15 PM

Can anyone give me the recipe for a dessert that rachel allen made, it was a meringue type cake with almonds and chocolate, it was on one of her sunday morining programmes but I cant find it anywhere. thanks!

acdo acdo Posted 28 Mar 2009 6:01 PM

what was the name of the bakery that Rachel in episode 15, where she was icing cupcakes??????

emmaK74139 emmaK74139 Posted 27 Oct 2008 7:35 PM

This is DEVINE. I made it, it was very straightforward and was delicious. I used a full fat cream cheese and wanted to know if I could use a reduced fat one?

claireN79846 claireN79846 Posted 16 Oct 2008 10:04 AM your show & the things you cook. Wanted to know if you can make these deserts without Egg too as we do not eat Eggs.

megharao megharao Posted 14 Oct 2008 4:01 PM