Baked Vanilla Cheesecake with Blueberry Topping

Name: Baked Vanilla Cheesecake with Blueberry Topping
Ingredients: 140 g (1 stick + 2 tbsp) butter, melted, plus extra for greasing the tin; 280 g (2⅓ cups) digestive or ginger nut biscuits; 280 g (2⅓ cups) digestive or ginger nut biscuits; 500 g (1 lb 1½ oz) full-fat cream cheese; 300 g (1¼ cups) sour cream; 150 g (¾ cup) golden sugar; 3 large eggs, beaten; 4 tsp vanilla extract; 300 g (1½ cups) blueberries; 65 g (⅓ cup) sugar; juice of ½ lemon; 4 tsp cornflour

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

The following recipe is brand new! It comes from Rick Stein’s Food Stories cookbook, which was published in September 2024. It is Rick’s 31st bestselling cookbook.

Ingredients

140 g (1 stick + 2 tbsp) butter, melted, plus extra for greasing the tin
280

Cake
Vegetarian
September

Method

Grease and line the base of a 23cm (9in) Springform cake tin. Put the biscuits in a plastic bag and bash with a rolling pin until they resemble breadcrumbs. Tip them into a bowl and mix with the melted butter, then transfer to the cake tin. Press and flatten the mixture with the back of a spoon, then cover and refrigerate for 30 minutes.