How To Make A Blueberry Cheesecake

How To Make A Blueberry Cheesecake

Chef Paul Mulvenna-Pegrum teaches how to make blueberry cheesecake. The classic combination between blueberry and cheesecake is one of the great marriages in the dessert world. Enjoy it at its best with this recipe.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
6
Prep =
40m
Cook =
10m
Total =
50m

Ingredients

  • 150 g digestive biscuits, crushed
  • 50 g butter
  • 250 g cream cheese
  • 50 g caster sugar
  • 250 g blueberries
  • 100 ml double cream
  • 2 tsp gelatine
  • 2 water

Step 1: Making the biscuit base

Place 150g crushed digestive biscuits into a bowl. Take a saucepan, heat and add 50g of butter. Melt the butter, then add to the biscuits and stir well. Transfer the mixture to a sandwich tin, patting down to form the biscuit base. Place in the fridge for 1 hour.

Step 2: Add the Gelatine

Open a packet of gelatine and add to a bowl with a small amount of water. Leave the gelatine for 20-25 minutes until it has soaked up all the water.

Step 3: Putting the Cheese in Cheesecake

Add the 250g cream cheese, 50g caster cugar, 250g blueberries, 100ml double cream into a bowl or food mixer if you have one. Take a pan, heat, add 2 tbsp water and some of the soaked gelatine. Heat until the gelatine has dissolved and add to the cheese-cake mix. Mix thoroughly until the consistency is smooth and thick.

Step 4: Putting it all Together

Take the biscuit base out of the fridge and spread the cheesecake mix evenly on top. Then return to the fridge for at least 4-5 hours, ideally leave the mixture to set overnight.

Step 5: Remove and Serve

Remove the cheesecake from the fridge, that the consistency is even and firm. Then take a palette knife and turn it round the edge to loosen the cheesecake from the tin. Place on a plate and serve.