Recipes
Cheesecake with blueberries
A brilliantly easy baked cheesecake – you just whizz all the ingredients together in a processor.
A brilliantly easy baked cheesecake – you just whizz all the ingredients together in a processor.
(4 votes)
Cook: 2 Hours
Serves: 8
Price: 95p per serving
Nutritional Information
Each 187g serving contains
Energy
2480kj
592kcal
2480kj
592kcal
29%
Fat
42g
42g
High
61%
61%
Saturates
25g
25g
High
127%
127%
Sugars
30g
30g
High
34%
34%
Salt
1.2g
1.2g
Med
19%
19%
of your reference intake.
Typical energy values per 100g:
1326kj/317kcal
Typical energy values per 100g:
1326kj/317kcal
Ingredients
175g digestive biscuits
75g butter, melted
600g Asda Full Fat Soft and Creamy Cheese
1 lemon, zested
6 tbsp lemon juice
200g caster sugar
100ml Asda Crème fraîche
2 large eggs, lightly beaten
Few drops vanilla extract
225g blueberries
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 23cm loose-bottomed cake tin and line the base.
2
Crush the biscuits in a freezer bag with a rolling pin. Mix with the melted butter and press into the base of the tin. Bake for 10 minutes.
3
Whizz the cheese, lemon zest and juice, 175g caster sugar, crème fraîche, eggs and vanilla in a processor.
4
Pour half on to the biscuit base and scatter on a rounded 1 tbsp blueberries. Pour the rest of the mixture on top.
5
Bake for about 40 minutes – the filling will still be wobbly in the middle but will firm up as it cools.
6
Put the rest of the berries in a pan with the remaining sugar and 3 tbsp water. Heat gently until the blueberries soften and start to burst. Leave to cool. Spoon onto the cheesecake, to serve.