Baked Vanilla Cheesecake with Blueberry Compote
10 servings
Intermediate
40 Minutes
Our Best Baked Vanilla Cheesecake with Blueberry Compote makes the perfect cheesecake pudding to share with family and friends.
Ingredients
Preparation
Ingredients
For the Cheesecake
200 g
Digestive Biscuits (Crushed)
100 g
Unsalted butter (Melted)
600 g
Cream Cheese
250 g
Mascarpone
200 g
Caster Sugar
30 g
Cornflour (2 tbsp)
3
Medium Eggs
For the Blueberry Compote
300 g
Blueberries
50 ml
Water
30 g
Caster Sugar (2 tbsp)
30 ml
Lemon Juice (1 lemon)
Preparation:
Prep:
40 min
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.
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