Recipes
Recipes

Blueberry cheesecake

This looks MasterChef standard, but it’s ever so easy and can be made a day ahead.

This looks MasterChef standard, but it’s ever so easy and can be made a day ahead.

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(17 votes)
Cooking Time

Cook: 1 Hour 30 Mins

Cooking Time

Serves: 12

Cooking Time

Price: 75p per serving

Nutritional Information

Each 122g serving contains

Energy
1717kj
410kcal
20%
Fat
31g
High
44%
Saturates
19g
Med
93%
Sugars
19g
High
24%
Salt
0.73g
Med
12%
of your reference intake.
Typical energy values per 100g:
1407kj/336kcal

Ingredients

225g digestive biscuits

115g butter, melted

600g Asda Soft and Creamy Full Fat Soft Cheese

1 unwaxed lemon, zest of

4 tbsp lemon juice

1/4 tsp Asda Vanilla Extract

175g caster sugar

100g crème fraîche

2 large free-range eggs

100g blueberries, plus extra for serving

Raspberries, to serve

Method

1
Pre-heat the oven to 160C/140C Fan/Gas 3. Lightly grease a 23cm loose-based cake tin and line the base with baking powder. Put the biscuits in a freezer bag and crush with a rolling pin to make crumbs. Mix with the melted butter and then spread in the base of a lined tin, pressing them down with the back of a spoon. Bake for 10 minutes.
2
In a large bowl, mix the soft cheese with the lemon zest, lemon juice and vanilla extract. Add the caster sugar and crème fraîche and mix until evenly blended.
3
Lightly beat the eggs and stir into the cream cheese mixture until combined. Fold in the blueberries and pour into the tin over the top of the biscuit base. Put the tin on a baking tray and bake for 50-60 minutes or until just set.
4
Leave to cool and serve with blueberries and raspberries.