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Blueberry deep-dish cheesecake recipe

2 ratings

With a thick biscuity base and an indulgent creamy filling, this deep-dish cheesecake is the ultimate summer crowdpleaser. The middle is swirled with blueberry compote for a gorgeous rippled effect. Top with whipped cream, lemon zest and extra blueberries and serve up for BBQ or dinner party. See method

Serves 18
Takes 40 mins plus at least 2 hrs chilling
377 calories / serving
Vegetarian

Ingredients

For the blueberry compote

150g pack blueberries
½ tbsp cornflour
3-4 tbsp icing sugar
½ unwaxed lemon

For the cheesecake

1 tsp vegetable oil, for greasing
300g digestive biscuits
150g unsalted butter, melted
2 unwaxed lemons, zested
300ml pot double cream
500g cream cheese
100g icing sugar
1 tsp vanilla extract

For the topping

200ml whipping cream
1 tbsp icing sugar
handful blueberries (roughly 50g)
½ unwaxed lemon, zested

Each serving contains

Energy
1565kj
377kcal 19%
Fat
30g 43%
Saturates
19g 93%
Sugars
13g 15%
Salt
0.3g 5%

of the reference intake
Carbohydrate 22.1g Protein 3.2g Fibre 1.2g

Method

Make the blueberry compote. In a medium saucepan, toss the blueberries in the cornflour and 3-4 tbsp icing sugar (depending on the sweetness of your berries), until evenly coated. Peel half the lemon and add to the pan with 1 tbsp juice and 2 tbsp water and simmer over a low-medium heat for 5-6 mins, stirring occasionally, until the blueberries have just started to break down and you have a glossy sauce. Set aside to cool completely at room temperature, then discard the lemon peel.
Grease and line a 20cm spring-form round cake tin with oil and baking paper.
In a blender, blitz the digestives, saving 1 biscuit to garnish, to a rough crumb. Alternatively, bash in a bowl with the end of a rolling pin. Stir through the melted butter and lemon zest until evenly combined. Tip into the prepared tin and compress with a dessert spoon around the base and sides of the tin to create a roughly 5mm thick crust that comes 5-6cm up the sides of the tin. Chill in the fridge while you make the filling.
Whisk the cream, cream cheese, 100g icing sugar and vanilla extract together for 4-5 mins until you have a smooth, thick mixture that holds its shape and a dessert spoon can stand vertically in it. Spoon half the mixture into the tin, then drizzle over a third of the blueberry compote. Swirl into the mixture with the pointed end of a teaspoon to create a ripple effect, then repeat with the remaining mixture, saving a third of the compote to decorate. Chill, covered, in the fridge for a minimum of 2 hrs or for up to 24 hrs.
When you’re ready to serve, whisk the whipping cream with 1 tbsp icing sugar for 3-4 mins until it reaches medium peaks and just holds its shape. Smooth over the top of the cheesecake and drizzle over the remaining compote, swirling it into the cream. Decorate with the remaining fresh blueberries, crumbled biscuit and lemon zest.

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