James Strawbridge's Baked Blueberry Cheesecake

James Strawbridge's Baked Blueberry Cheesecake

Fruity, oozy, creamy and delicious! This summery cheesecake is a gorgeous recipe to make and share with friends and family.
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Serves 6-8


For the blueberries:


  1. Start by preheating your oven to 160˚C and blitz your biscuits with butter in a food processor. Press the biscuit mix into a cake tin and bake for 15 mins then reduce the heat to 140˚C.
  2. Whisk the eggs and beat together with the cream cheese, sugar, vanilla and clotted cream. Pour half into the cake tin and then add blueberries.
  3. For the blueberries, simmer half with strawberry jam in a saucepan to soften for 3-4 mins. Allow to cool slightly and then ripple into the cheesecake. Cover with more of the cream cheese mixture and repeat with more blueberries to create a marbled effect. Keep the remaining blueberries to one side to decorate the baked cake later.
  4. Cook in the reduced temperature oven for 2 hours and then leave in the oven to cool to room temperature. Refrigerate for 4-8 hours.
  5. On medium heat, cook the remaining blueberries with maple syrup, cornflour, salt and bay leaves for 4-5 mins to infuse with a subtle bay flavour. Allow to cool over ice in a bowl and spoon on the top of the chilled baked cheesecake. Serve a generous slice with a cup of earl grey tea.