Food Standards Agency

Baked cheesecake with blueberries

By: Rachel Allen From: Rachel Allen: Christmas Bake!

Printer friendly version

This recipe is classed as easy

Avg User rating

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

4.29/5 (7 votes cast)

Rate & comment
Prep time:
15 mins
Cook time:
45 mins
Serves:
10

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

Upload your photos

Similar recipes

Tips and suggestions

Cooks Tips...
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)

Ingredients

  • 75g Butter, melted, plus extra for greasing
  • 175g digestive biscuits
  • 175g Blueberries, plus extra for decorating
  • 450g cream cheese
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 4 Eggs, lightly beaten
  • icing sugar, to dust
Conversion Calculator
Close

Conversion calculator

Go

Result: 00.00

Method

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.

Comments & Ratings

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation

Latest Comment

View all comments (19)

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
 

Hi....love 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