Recipe: Blueberry Swirl Cheesecake

Rating: 4.4 stars based on 1273 reviews


  • 300g digestive biscuits
  • 140g butter, melted
  • 275g golden caster sugar
  • 100g blueberries
  • 1 tsp cornflour
  • 3 x 300g packs full-fat cream cheese
  • 4 tbsp plain flour
  • 2 tsp vanilla extract
  • 3 large eggs
  • 200ml double cream


  • Heat oven to 200C/180C fan/gas 6.
  • Line a 20 x 30cm rectangular tin with baking parchment.
  • Put the biscuits in a food processor and blitz to a fine crumb.
  • Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base. Then bake for 10 mins.
  • Leave to cool.


  • tip 25g of the sugar and the blueberries into a small pan.
  • Mix the cornflour with 1 tbsp cold water and add this to the pan.
  • Heat gently until the sugar dissolves.
  • Increase the heat and bubble for 1-2 mins until saucy.
  • Set aside to cool.

In a large bowl,

  • whisk the cream cheese with an electric hand-held whisk until smooth.
  • Add the remaining sugar and whisk again.
  • Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.


  • half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs.
  • Cover with the remaining cheesecake mix and smooth the surface with a spatula.


  • the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake.


  • for 10 mins, then lower the heat to 110C/90C fan/ gas ¼ and bake for a further 30 mins.

Turn off

  • the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar.


  • leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight.
  • Slice into 14 bars. Will keep in the fridge for up to 5 days.


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