Recipes
Blueberry cheesecake
This looks MasterChef standard, but it’s ever so easy and can be made a day ahead.
This looks MasterChef standard, but it’s ever so easy and can be made a day ahead.
(17 votes)
Cook: 1 Hour 30 Mins
Serves: 12
Price: 75p per serving
Nutritional Information
Each 122g serving contains
Energy
1717kj
410kcal
1717kj
410kcal
20%
Fat
31g
31g
High
44%
44%
Saturates
19g
19g
Med
93%
93%
Sugars
19g
19g
High
24%
24%
Salt
0.73g
0.73g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
1407kj/336kcal
Typical energy values per 100g:
1407kj/336kcal
Ingredients
225g digestive biscuits
115g butter, melted
600g Asda Soft and Creamy Full Fat Soft Cheese
1 unwaxed lemon, zest of
4 tbsp lemon juice
1/4 tsp Asda Vanilla Extract
175g caster sugar
100g crème fraîche
2 large free-range eggs
100g blueberries, plus extra for serving
Raspberries, to serve
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3. Lightly grease a 23cm loose-based cake tin and line the base with baking powder. Put the biscuits in a freezer bag and crush with a rolling pin to make crumbs. Mix with the melted butter and then spread in the base of a lined tin, pressing them down with the back of a spoon. Bake for 10 minutes.
2
In a large bowl, mix the soft cheese with the lemon zest, lemon juice and vanilla extract. Add the caster sugar and crème fraîche and mix until evenly blended.
3
Lightly beat the eggs and stir into the cream cheese mixture until combined. Fold in the blueberries and pour into the tin over the top of the biscuit base. Put the tin on a baking tray and bake for 50-60 minutes or until just set.
4
Leave to cool and serve with blueberries and raspberries.