baked blueberry cheesecake recipe

Blueberry cheesecake


  • 75g butter
  • 200g digestive biscuits, crushed
  • 500g low fat soft cheese
  • 1 x 397g can condensed milk
  • 1 tsp vanilla extract
  • eggs, beaten
  • Finely grated zest of 1 lemon
  • 150g blueberries


  1. Melt the butter in a large saucepan, taking care that it doesn’t get too hot. Remove from the heat and stir in the biscuit crumbs. Tip them into the base of a 23cm (9 inch) loose-bottomed cake tin, pressing them down with your fist to make a firm base. Chill in the fridge for about 20 minutes.
  2. Preheat the oven to 170°C/fan oven 150°C/gas mark 3.
  3. To make the filling, beat the low fat soft cheese in a large mixing bowl until softened, then whisk in the condensed milk, vanilla extract, eggs and lemon zest.
  4. Pour the filling over the biscuit crumb base, then sprinkle the blueberries over the surface. Transfer to the middle shelf of the oven to bake for 1 hour, until set. Leave until completely cold. Keep refrigerated and use within 3 days.

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