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Blueberry Cheesecake

This luscious blueberry cheesecake is topped with blueberries, and can be made any time of the year thanks to frozen blueberries. Use fresh blueberries if in season!

Prep Time: 35 minutes
Cook Time: set in fridge for 4 hours
Makes: 1 cheesecake
Great for:  Family Recipes Grown Up Entertaining
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Ingredients

Base

200g Digestive biscuits, crushed
75g butter, melted

Blueberry Topping

200g blueberries
1 tbsp icing sugar
Fresh berries to garnish

Cheesecake

2 sheets leaf gelatine
3 xd 180g packet cream cheese (eg: Philadelphia)
150g Greek yogurt
200 ml double cram
2 tsp vanilla extract
65g icing sugar
Method
  1. To make the base, mix the crushed biscuits and butter together in a bowl . Line a 23cm springform tin with baking paper . Press into the base . Chill in the fridge for 10 minutes.
  2. Soak the gelatine in a bowl of cold water for 5 minutes .
  3. Put the cream cheese into a bowl with the icing sugar and Greek yogurt . Whisk using an electric hand whisk . Whisk the cream in another bowl until soft peaks. Add half of the cream to the mixture .
  4. Heat 100ml of water in a saucepan until hot . Squeeze out the water from the gelatine and add to the pan . Stir until dissolved. Add the liquid gelatine to the remaining double cream . Stir until smooth , then add to the cream cheese mixture. Spoon into the tin and level the surace.
  5. Put the blueberries and icing sugar into a small pan. Heat until just soft . Blend until smooth then sieve into a bowl . Leave to cool.  Spoon a few tablespoons of blueberry mixture over the top of the cheesecake . Ripple the surface using a skewer . Reserve the remaining coulis.
  6. Put the cheesecake into the fridge for 4 hours to set.  Serve in slices with the extra coulis.

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