Jo Pratt's baked blueberry cheesecake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jo Pratt’ s baked blueberry cheesecake recipe By Jo Pratt - March 6, 2022 It’s hard not to go over-board when describing this recipe, but it really is absolutely delicious! The light yet rich creamy cheesecake filling is studded with pops of blueberries, which is encased in crunchy biscuit crumb and to top things off there are even more juicy, glossy blueberries spooned over the top. This is a dessert not to be rushed, but with a little patience you’ll be more than impressed with the end result. Malou Burger SERVES 10–12 PREP 40 MINUTES, PLUS 6 HOURS (OR OVERNIGHT) COOLING AND CHILLING COOKING 1 HOUR FOR THE BASE 200g digestive biscuits 100g butter, melted FOR THE FILLING 500g full fat cream cheese 250g caster sugar 2 tbsp cornflour 2 tsp vanilla bean paste 125ml soured cream 3 eggs, beaten 250g fresh or frozen blueberries FOR THE TOPPING 250g fresh or frozen blueberries 60g caster sugar 2 tbsp lemon juice 1 tsp cornflour Heat the oven to 160C/140C fan/gas 3. Grease a 20cm springform cake tin, and line with baking parchment. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Pour the melted butter into the biscuits and mix until combined. Press the biscuits into the base and up the sides of the tin to create an even layer. Chill in the fridge for 20 minutes to set. In a large bowl, beat together the cream cheese, sugar, cornflour and vanilla until smooth. Add the soured cream and briefly beat again, avoiding adding too much air as this will cause the filling to crack when cooking. Gradually add the eggs, beating until smooth. Stir in the blueberries and pour onto the base. Sit on a baking tray and cook for 1 hour until the top is lightly golden, a little puffed up, and has a slight wobble when you give the tray a shake. Leave for a few minutes more if you feel it’s not quite there. Once cooked, turn off the oven and prop open the door so that it is ajar. Leave the cheesecake to cool in the oven for about 2 hours. Once the oven is cool, transfer the cheesecake to the fridge to chill for at least 4 hours or overnight. Put half of the blueberries for the topping in a small saucepan with the sugar and 1 tablespoon lemon juice. Simmer for 5 minutes until the blueberries break down. Whisk the remaining lemon juice into the cornflour, and stir the mixture into the saucepan, with the remaining blueberries. Cook for 1 minute, then remove from the heat and leave to cool and thicken slightly. When ready to serve, spoon the blueberries over the cheesecake. BE FLEXIBLE VEGAN For the base, use vegan biscuits and a plant-based butter. For the filling, soak 150g cashew nuts in cold water overnight to soften. Drain and put in a food processor with 300g silken tofu, 200ml maple or agave syrup, 100ml lemon juice, 2 tablespoons cornflour and 2 teaspoons vanilla bean paste. Blend the mixture well so you have a super smooth batter. Stir in the blueberries, pour onto the base and bake as above for 1 hour. Cool in the oven then refrigerate for a couple of hours then add the topping. Now buy the book Our recipes are from The Flexible Baker by Jo Pratt, published by White Lion, price £20. To order a copy for £17 until 20 March, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved