Blueberry Baked Cheesecake: Real Life Recipes with Tom Kerridge and Sage

By Tom Kerridge · 150 min

Ingredients

Instructions

1. Heat the oven to 180°C (160°C fan, Gas 4). Line the base of a 23cm springform tin with baking paper, fitting it under the base so the flat side faces up.
2. Crush the digestive biscuits in a food processor, or in a strong bag with a rolling pin.
3. Stir the crushed biscuits into the melted butter, press them evenly into the lined tin with the back of a spoon, and bake for 10 minutes. Take out and let cool slightly while you make the filling.
4. In a large bowl, soften the cream cheese with an electric whisk. Gradually beat in the sugar, the whole eggs and the extra yolk. Finally beat in the vanilla, lemon zest and juice, and the crème fraîche until smooth.
5. Pour the filling onto the base. Stand the tin on a baking tray and bake on a low shelf for about 45–50 minutes, until set with a slight wobble in the middle. Switch off the oven and let the cheesecake cool in it with the door slightly open.
6. For the sauce, heat the water and sugar in a small pan over medium heat until the sugar dissolves. Bring to the boil and boil for 2 minutes, then add the blueberries and cook for 2–3 minutes, until the berries have coloured the syrup but are still plump.

Summarized from Tom Kerridge's video. Watch it for the details.

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EggLemonCream cheeseBlueberryBiscuitCrème fraîche