Blueberry Ripple Cheesecake

A lovely vanilla flavoured cheesecake with swirls of blueberry sauce – so sweet and creamy.

Blueberry Ripple Cheesecake
Prep time: 
Cook time: 
Total time: 
  • 300 g digestive biscuits
  • 140 g butter, melted
  • 275 g raw caster sugar
  • 100 g blueberries
  • 1 teaspoon cornflour
  • 900 g cream cheese
  • 4 tablespoons plain flour
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 200 ml sour cream
  1. Heat oven to 200°C.
  2. Line a 20 cm springform baking tin with baking paper.
  3. Put the digestive biscuits in a food processor and blitz to fine crumbs.
  4. Add the butter and blitz again to combine.
  5. Spoon the crumbs into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 minutes. Leave to cool.
  6. Meanwhile, put 25g of the sugar and the blueberries into a small pan.
  7. Mix the cornflour with 1 tablespoon cold water and add to the pan. Heat gently until the sugar dissolves. Increase the heat and boil for 1-2 minutes until saucy. Set aside to cool.
  8. In a large bowl, whisk the cream cheese with an electric beater until smooth.
  9. Add the remaining sugar and whisk again.
  10. Add the flour, vanilla, eggs and sour cream, and whisk until well combined and smooth.
  11. Pour half the cheesecake mixture over the biscuit base, then drop half the blueberry sauce on top in small spoonfuls.
  12. Cover with the remaining cheesecake mix and smooth the surface with a spatula.
  13. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to gently ripple it into the cheesecake mixture.
  14. Bake for 10 minutes, then lower the heat to 110°C and bake for a further 30 minutes.
  15. Turn off the oven and leave the cheesecake inside for 1 hour, then leave for 1 hour more with the door ajar.
  16. Finally, leave at room temperature until completely cool, then chill for at least 3 hours (even better if left overnight).
Will keep in the fridge for up to 5 days.

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