Thursday, September 19, 2013

blueberry cheesecake

People, calm down.

I swore I would not write another post on cheesecakes for a while.

But, sadly, I could not help myself.

Not when the cake looks like this.

Not impressed yet?

Ok, try this.

It is just obscenely good-looking isn't it?

Oh, can I say that? Obscenely good-looking? It sort of sounds oxymoronic to me.

It matters not, as it is a gorgeous cake.

I like it because it is easy to make. And fast too. Which are all good things when it comes to cheesecakes.

I took this recipe from The Pioneer Woman, and made a few changes. I did not have any vanilla wafers, so I took the recipe for the base from Nigella Lawson, THE domestic goddess herself, and modified that to suit my cake instead.

To start, I blitzed digestive biscuits in a food processor.

Until they resembled crumbs.

Into this, I added melted butter.

And blitzed again. What I ended up with looked like wet bread crumbs.

This was poured into a lined and greased Springform pan.

And pressed down with a flat device. (I used my rice measuring cup.)

And this went into the fridge to chill while I got on with the rest of the cake.

In a mixing bowl, I added cream cheese. I used the paddle attachment of my mixer to loosen it up a little before adding sugar.

And the mixture was beaten until it became smooth.

Then the eggs were added, one at a time, and beaten.

I added sour cream, vanilla extract, the zest and juice of the lemon (not pictured) and beat that too.

I poured this into the Springform pan.

And baked it.

In the meantime, I made a blueberry compote, since I was not able to find any blackberries.

The pictures for how to make that can be found here.

And once the cake had been cooled somewhat, I poured the compote on the cake.

And chilled the cake over-night.

It truly is a beauty.

Is it not? :P

Blueberry Cheesecake (Serves 8-10)
Recipe for base adapted from "How to Be a Domestic Goddess" by Nigella Lawson; Recipe for cheesecake adapted from The Pioneer Woman; Recipe for blueberry compote adapted from Allrecipes

Note: This recipe makes a 9" cake. 

For the base:
170g digestive biscuits
85g unsalted butter, melted

For the cake:
24oz cream cheese
1-1/2 cup Sugar - I used 3/4 cup
4 whole eggs
1/2 cup sour cream
1 tsp vanilla extract
Zest of 1 lemon
Juice of 1/2 lemon

For the blueberry compote:
2 punnets fresh or frozen blueberries
1/2 cup water
juice of 1/2 lemon
1/2 cup plus 2 tablespoons white sugar
3 tbs corn starch dissolved in 1/4 cup water
Zest of 1 lemon

For the base:
1. Blitz the biscuits in a food processor (or place in a clean tea towel and bash with a rolling pin) until crumbly.
2. Add melted butter.
3. Process (or stir with a wooden spoon) again until you get wet crumbs.
4. Press onto the bottom of a greased and lined Springform pan.
5. Place in fridge to chill.

For the cake:
1. Beat cream cheese and sugar until smooth.
2. Add eggs one at a time, beating after each addition.
3. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake at 170C for 1 hour, 10 minutes. 4. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes.
5. Remove and allow to cool.

For the blueberry compote:
1. In a small saucepan combine the blueberries, sugar, lemon juice, zest and water. Cook over medium-high heat, stirring gently until boiling.
2. Add the cornstarch/water mixture and without breaking the berries- carefully stir it in. Cook for 2-3 minutes over low heat, stirring until sauce is thick.
3. Sauce will last in an airtight container in the fridge for up to 2 weeks.

I am submitting this recipe for Cook like a Star hosted by Zoe from Bake for Happy KidsYen from Eat Your Heart Out and Mich from Piece of Cake.


  1. That blueberry compote flowing down the cake... Major food porn! :D

  2. Thanks Shar Kay!! I love your chocolate cake! So sweet that you made it for your hb :)

  3. Love the cake and your cake stand; cannot make up my mind which I like better!

  4. The compote really makes this #cakeporn! Love it flowing down the cake in the 2nd pic.

  5. Ok ok ok Diana... let me calm down and eat your cheesecake... and I will feel better :p


  6. This is such a beautiful cheesecake. Love how the compote is flowing down... would love to have a slice.