Baked blueberry and mascarpone cheesecake

Name: Baked blueberry and mascarpone cheesecake
Yield: Serves 12
Ingredients: 50g butter, melted, plus extra for greasing; 200g stem ginger biscuits, crushed; 1 vanilla pod; 400g mascarpone; 350g cream cheese; 125g caster sugar; 2 tbsp cornflour; 3 free-range eggs; Grated zest of 1 small orange; 300g blueberries

Easy
August 2011

Easy
August 2011

Serves 12
Takes 10 minutes to make, 45-60 minutes to cook, plus chilling

We adore this wonderfully luxurious cheesecake recipe. The richness is lifted by pockets of blueberry juiciness.

For a more portable blueberry treat, consider our blueberry cheesecake blondies.

Nutrition: per serving

Calories: 458kcals
Fat: 35.2g fat (22.4g saturated)
Protein: 5.9g protein
Carbohydrates: 28.1g carbs (18.5g sugars)
Fibre: trace fibre
Salt: 0.6g salt

Nutrition: per serving

Calories: 458kcals
Fat: 35.2g fat (22.4g saturated)
Protein: 5.9g protein
Carbohydrates: 28.1g carbs (18.5g sugars)
Fibre: trace fibre
Salt: 0.6g salt

Save recipe

Save recipe Print

Ingredients

50g butter, melted, plus extra for greasing
200g stem ginger biscuits, crushed
1 vanilla pod
400g mascarpone
350g cream cheese
125g caster sugar
2 tbsp cornflour
3 free-range eggs
Grated zest of 1 small orange
300g blueberries

50g butter, melted, plus extra for greasing
200g stem ginger biscuits, crushed
1 vanilla pod
400g mascarpone
350g cream cheese
125g caster sugar
2 tbsp cornflour
3 free-range eggs
Grated zest of 1 small orange
300g blueberries

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep, 24cm non-stick springform cake tin with butter. Mix the biscuit crumbs with the melted butter and spoon into the tin. Pat down evenly and firmly with the back of a metal spoon to form the base. Chill for 10 minutes.
Split the vanilla pod and scrape out the seeds with the tip of a small knife (keep the pod for making vanilla sugar). Put the seeds in a large bowl with the mascarpone, cream cheese, caster sugar, cornflour, eggs and orange zest. Using an electric whisk, beat until well blended.
Stir all but a handful of the blueberries into the mixture and pour it into the tin. Put the tin on a baking sheet, then scatter over the remaining blueberries, pushing them into the mixture. Bake for 45 minutes to 1 hour until golden brown and almost set – it will still be a little wobbly in the centre but will firm up as it cools. Open the oven door, but leave the cheesecake to cool inside the oven before removing it from the tin. Chill, covered, for a few hours or overnight, then serve.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep, 24cm non-stick springform cake tin with butter. Mix the biscuit crumbs with the melted butter and spoon into the tin. Pat down evenly and firmly with the back of a metal spoon to form the base. Chill for 10 minutes.
Split the vanilla pod and scrape out the seeds with the tip of a small knife (keep the pod for making vanilla sugar). Put the seeds in a large bowl with the mascarpone, cream cheese, caster sugar, cornflour, eggs and orange zest. Using an electric whisk, beat until well blended.
Stir all but a handful of the blueberries into the mixture and pour it into the tin. Put the tin on a baking sheet, then scatter over the remaining blueberries, pushing them into the mixture. Bake for 45 minutes to 1 hour until golden brown and almost set – it will still be a little wobbly in the centre but will firm up as it cools. Open the oven door, but leave the cheesecake to cool inside the oven before removing it from the tin. Chill, covered, for a few hours or overnight, then serve.

delicious. tips

This cheesecake benefits from a night in the fridge, so make it a day ahead if possible. Serve with a drizzle of single cream.

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

3.4 votes

Reviews

Read what others say...

Karen Bird says:

15th Jun 2015 at 9:04 pm

I love this recipe because the ingredients are so simple and readily available and yet the outcome just transports you to a different world of indulgence and sensational taste! I’m so looking forward to my home grown blueberries being ready so that I can make the recipe over and over – maybe with a few little twists of my own such as Sicillian lemons instead of the lime – mmmmmm delicious!

Log in to Reply