Tuesday, 22 October 2013

Blueberry and Vanilla Swirl Cheesecake

For my Dad's birthday, I made him a Blueberry and Vanilla Swirl Cheesecake from BBC GoodFood. It must be said that he's actually not a massive cheesecake fan, so I don't know what possessed me to make it, but the other people there enjoyed it! Just a warning: this cheesecake takes forever to make. It's a baked one and the baking process takes so long. You have to make it the night before. If you are willing to put the time in, definitely go for it because it is delicious. It's very sweet, so if you're into that, you'll love it.

Blueberry and vanilla cheesecake
Very shiny, very sweet, very delicious
So, here we go, here's the recipe from GoodFood:

Blueberry and Vanilla Swirl Cheesecake

  • 300g digestive biscuits
  • 140g butter (melted)
  • 275g golden caster sugar
  • 100g blueberries
  • 1 tsp cornflour
  • 900g full fat cream cheese
  • 4 tbsp plain flour
  • 2 tsp vanilla extract
  • 3 large eggs
  • 200ml pot sour cream

  1. Heat oven to 200C/180C fan/gas 6. Line a tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
  2. Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
  3. In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
  4. Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/ gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.
Recipe from Good Food magazine, July 2013

Let me know if you try it!


  1. I made my dad a cheese cake from BBC Good Food for his birthday too! It was a Bailey's cheese cake though and a little more simple :P I was looking through your posts and of course as soon as I saw this I had to have a read haha! Thank you for following I have followed back! :) You have a lovely blog xxx

    1. Oooh Baileys cheesecake sounds amazing! I might have to make that next time! Haha cheesecake is quite eyecatching! Thank you :) I really like yours too


I'd love to hear from you :)

Related Posts Plugin for WordPress, Blogger...