Backed blueberry Cheesecake


  • 50g butter, melted, plus extra for greasing
  • 1 x 200g pack Taste the Difference all butter ginger and oatflake cookies, finely crushed
  • 1 vanilla pod
  • 500g mascarpone
  • 1 x 280g pack Philadelphia full-fat soft cheese, at room temperature
  • 125g caster sugar
  • 2 tablespoon cornflour
  • finely grated zest of 1 small orange
  • finely grated zest 1 lemon
  • 3 large eggs, lightly whisked
  • 300g blueberries


    step 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Grease and base-line a 23cm nonstick springform cake tin. Mix the crushed cookies with the melted butter and spoon into the tin. Press down evenly with the back of a spoon and chill for 10 minutes.

    step 2

    Split the vanilla pod and scrape out the seeds. Put the seeds in a large bowl with the mascarpone, soft cheese, caster sugar, cornflour and orange and lemon zests. Using an electric whisk, beat until just combined, then slowly add the eggs, beating until well blended.

    step 3

    Stir most of the blueberries (reserving a handful) into the mixture and pour it into the tin. Scatter over the remaining blueberries, pushing them into the mixture. Bake on a baking sheet in the middle of the oven for about 45 minutes or until golden and almost set – it will still be wobbly in the centre, but will firm up as it cools. It will probably crack, but don't panic – that's normal. Turn off the oven and leave the cheesecake inside with the door slightly ajar until it has completely cooled. Chill, covered, overnight.

    step 4

    For the compote, heat the blueberries, sugar and orange juice in a small pan. Simmer gently for 10 minutes, then cool.Remove the cheesecake from the tin and serve with the compote.