Prep time:

Cooking time:

Total time:

Serves: 6

225g Digestive Biscuits, crushed

70g Butter, melted

For the Filling:

200g Cream Cheese

40g Butter, softened

20g Caster Sugar

½tsp Vanilla Essence

100ml Creme Fraiche

For the Topping:

320g English Blueberries

1.5tbsp Icing Sugar

Juliet Bidwell creates a Vanilla Cheesecake with Blueberries

  1. Mix together the biscuit crumbs & butter and press into tins. Refrigerate for 30 minutes.
  2. For the filling, cream the butter & sugar in the food processor, add the cream cheese & vanilla essence, whiz and lastly, add the crème fraîche & whiz again. Spread the mixture in the biscuit bases and return to the fridge.
  3. For the blueberry topping, pop the blueberries in a saucepan over a gentle heat until the juices are released, then add the icing sugar & stir till melted. When cool, spoon over the cheese cakes.

You will need: 6 tartlet tins or 21cm tart tin

  • words:

Passion Fruit Cheesecakes

Wow your partner this Valentine’s Day with Lucinda Hamilton’s irresistible three-course menu. Featuring juicy beetroot, succulent lamb and zingy passion fruit it’s a perfect February treat. If you’re short of time, no worries! You can pre-order your meal with the...

Purple Sun Carrot Cheesecake

This fluorescent purple cheesecake takes the best bits of carrot cake (the creamy frosting and spices) and ditches the worst (the baking and fuss). It’s coloured entirely by the natural hue of the carrots, but if you don’t like the...

Vanilla & Thyme Cheesecake

Matt Avery from Frankies Farm Shop creates a seasonal pudding using local ingredients