Blueberry Cheesecake

Name: Blueberry Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 200 g flan case; 300 g pack cream cheese; 1 tsp. vanilla extract; 100 g (31⁄2oz) golden caster sugar; 142 mL carton soured cream; 2 medium eggs; 2 level tbsp cornflour; 150 g (5oz) blueberries; 2 tbsp. redcurrant jelly

A delicious baked fruit cheesecake is the perfect summery treat

By The GH Kitchen TeamPublished: 16 September 2003

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Food, Sweetness, Fruit, Ingredient, Dessert, Cuisine, Baked goods, Dish, Frutti di bosco, Recipe,

Cooking Notes: Plus chilling

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Yields:

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Ingredients

200 g flan case
300 g pack cream cheese
1 tsp. vanilla extract
100 g (31⁄2oz) golden caster sugar
142 ml carton soured cream
2 medium eggs
2 level tbsp cornflour
150 g (5oz) blueberries
2 Tbsp. redcurrant jelly

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan oven) mark 4. Use the base of a 20.5cm (8in) springform cake tin to cut out a circle from the flan case, discarding (or eating!) the edges. Grease and baseline the tin, then put the flan base into it. Press down with your fingers.
2. Step 2
  Put the cream cheese, vanilla, sugar, soured cream, eggs and cornflour into a processor and blend until evenly combined.
3. Step 3
  Pour the mixture over the flan base and shake gently to level. Bake for 45min until just set and pale golden. Turn off the oven and leave the cheesecake inside with the door ajar for about 30min. Cool and chill.
4. Step 4
  To serve, put the blueberries into a pan with the redcurrant jelly and heat through until the jelly has melted and the blueberries have softened slightly, or microwave on High for 1min (based on a 900W microwave). Spoon on top of the cheesecake. Cool and chill for 15min before serving.
  
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Per Serving:

Calories: 380
Total carbs: 35 g
Sugars: 20 g
Total fat: 25 g
Saturated fat: 14 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time