Baked blueberry cheesecake

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2391

Serves 8-10

75g butter, melted, plus extra for greasing

250g ginger nut biscuits, crushed

1 vanilla pod 

500g cream cheese

1 x 397g tin of condensed milk

3 eggs, lightly beaten

Zest of 1 small orange, plus 1 tsp of juice

400g blueberries 


  1. Preheat the oven to 180°C/160°C fan/gas mark 4 and grease a deep, 24cm non-stick springform cake tin with some of the butter.
  2. Mix the crushed biscuits with the melted butter and spoon into the tin. Pat it down evenly and firmly with the back of a spoon to form the base. Chill for 10 minutes.
  3. Use a small, sharp knife to split the vanilla pod and scrape out the seeds. 
  4. Put the seeds into a large bowl with the cream cheese and beat until softened. 
  5. Add the condensed milk, eggs, orange zest and juice. Beat with an electric whisk until well blended. 
  6. Layer a handful of blueberries onto the biscuit base. Stir all but a handful of the remaining blueberries into the cream cheese mixture and pour it into the tin.
  7. Put the tin on a baking sheet and scatter over the remaining blueberries, pushing them down into the mixture.
  8. Set the tin on the middle rack of the oven and bake for 45 minutes to 1 hour until golden brown and almost set. It will still be a little wobbly in the centre, but it will firm up as it cools.
  9. Open the oven door, but leave the cheesecake to cool completely inside the oven before removing it. 
  10. Run a knife around the edges to remove from the baking tin. Chill, covered, for a few hours or overnight for best results, then serve. Enjoy!

Per serving: 512kcals, 32.2g fat (17.4g saturated), 47.1g carbs (25.8g sugars), 10.2g Protein, 0.26g sodium, 1.2g fibre

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