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Baked Vanilla Cheesecake with Blueberry Compote

10 servings
Intermediate
40
Our Best Baked Vanilla Cheesecake with Blueberry Compote makes the perfect cheesecake pudding to share with family and friends.
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Ingredients

For the Cheesecake
200 gDigestive Biscuits (Crushed)
100 gDr. Oetker Milk Chocolate Chips
100 gUnsalted butter (Melted)
600 gCream Cheese
250 gMascarpone
200 gCaster Sugar
30 mlDr. Oetker Madagascan Vanilla Extract (2tsp)
30 gCornflour (2 tbsp)
3Medium Eggs
For the Blueberry Compote
300 gBlueberries
2Dr. Oetker Ground Arrowroot Sachets
50 mlWater
30 gCaster Sugar (2 tbsp)
30 mlLemon Juice (1 lemon)
Picture - Dr. Oetker Milk Chocolate Chips
Picture - Dr. Oetker Madagascan Vanilla Extract (2tsp)
Picture - Dr. Oetker Ground Arrowroot Sachets
1

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.

2

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

3

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.

4

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.