Baked Vanilla Cheesecake with Blueberry Compote

Our Best Baked Vanilla Cheesecake with Blueberry Compote makes the perfect cheesecake pudding to share with family and friends.

10 servings

Medium 40 Minutes



For the recipe  Baked Vanilla Cheesecake with Blueberry Compote

For the Cheesecake:

200 g Digestive Biscuits (Crushed)
100 g Dr. Oetker Milk Chocolate Chips
100 g Unsalted butter (Melted)
600 g Cream Cheese
250 g Mascarpone
200 g Caster Sugar
30 ml Dr. Oetker Madagascan Vanilla Extract (2tsp)
30 g Cornflour (2 tbsp)
3 Medium Eggs

For the Blueberry Compote:

300 g Blueberries
2 Dr. Oetker Ground Arrowroot Sachets
50 ml Water
30 g Caster Sugar (2 tbsp)
30 ml Lemon Juice (1 lemon)




Baked Vanilla Cheesecake with Blueberry Compote

Heat the oven to 170°C/Gas mark 3. Mix the biscuit crumbs and chocolate chips with the melted butter in a mixing bowl.


Press the mixture into a lightly greased 20cm spring-clip cake tin. Chill well.


In a separate bowl, whisk together the cream cheese, mascarpone, caster sugar, Vanilla Extract, eggs and cornflour until smooth, then pour into the tin and level. Bake for 50 mins-1 hr. Allow to cool.


To make the compote, put the blueberries, Ground Arrowroot, water, sugar and lemon juice into a small saucepan and bring to a simmer. Allow to thicken for a few minutes, and then cool in the fridge. Serve the compote poured over the cheesecake.

Nutritional Information for the recipe Baked Vanilla Cheesecake with Blueberry Compote

Per Serving Per 100 g / ml
Energy 2671 kJ
638 kcal
1273 kJ
304 kcal
Fat 42.45 g 20.21 g
Carbohydrate 55.86 g 26.60 g
Protein 8.47 g 4.03 g
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