Ingredients
for the base
- 150g (5oz) Hobnobs, finely crushed
- 75g (3oz) butter, melted
for the filling
- 600g (1lb 5oz) cream cheese, at room temperature
- 1 heaped tbsp cornflour
- 150g (5oz) caster sugar
- 2 large free-range eggs and 1 egg yolk
- 1tsp vanilla extract
- 150ml (¼pt) crème fraîche
- 200g (7oz) blueberries
- icing sugar, to decorate
for the blueberry compote
- 400g (14oz) blueberries
- 50g (2oz) caster sugar
- 1 strip lemon zest, removed with a peeler, and juice 1 lemon
you will need
- 20cm (8in) springform tin, base lined with baking parchment and the tin buttered
Method
Heat the oven to 180C, 160C fan, 350F, gas 4. For the base, place the biscuits and butter in a bowl, stir well and press into the base of the tin.
For the filling, place the cream cheese in a large bowl with the cornflour, caster sugar, whole eggs and egg yolk, and vanilla extract. Beat well with an electric whisk until thick and creamy. Beat in the crème fraîche, pour the filling over the biscuit base, then poke the blueberries into it. Place on a baking sheet in the centre of the oven and cook for 15 minutes, then lower the heat to 170C, 150C fan, 325F, gas 3 and cook for a further 30 to 40 minutes or until the outside is firm to the touch but the centre still has a good wobble.
Remove from the oven and run a round-bladed knife around the inside of the tin to loosen the cheesecake. Leave to cool completely in the tin, sitting on a wire rack so the air can circulate, then cover and chill overnight.
For the blueberry compote, place all the ingredients in a saucepan and cook over a gentle heat until the sugar has dissolved and the blueberries just burst with juices. Chill. To serve the cheesecake, remove from the tin, dust with icing sugar and serve with the compote on the side. The cheesecake will keep for 3 days, covered in the fridge.
Top Tip for making The Creamiest Cheesecake Ever
1) To help prevent a baked cheesecake cracking, make sure that all the ingredients are at room temperature. 2) Always run a round-bladed knife around the outside of the cheesecake as soon as it comes out of the oven. This helps to prevent the top from cracking. Make sure the cheesecake is thoroughly chilled before slicing.
woman&home newsletter
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
A Very British Cheesecake
This very British Cheesecake with its very berry Union Jack design is perfect for any jubilee party or Great British celebration!
By Jane Curran Published
-
Christmas pudding cheesecake
This Christmas pudding cheesecake makes an excellent pud for the Boxing Day buffet
By Rose Fooks Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Kate Middleton's go-to order for a country pub lunch is a hearty three-course feast - and she chooses a classic for dessert
The Princess of Wales's picks for a pub lunch sound mouth-wateringly delicious
By Caitlin Elliott Published
-
The indulgent dessert that Kate Middleton loves is so quintessentially British
A chef once revealed Kate Middleton's go-to dessert for post-dinner indulgence
By Caitlin Elliott Published
-
The boozy royal dessert King Charles and Queen Camilla enjoyed last night
There is a boozy royal dessert called cranachan that the King and Queen enjoyed last night in celebration of the Scottish poet, Robert Burns
By Laura Harman Published