Blueberry Cheesecake


The syrup from the blueberries can be reduced over a medium heat for a sticky sauce.


SERVES 8-10 in 24 cm non-stick cake tin

PREP TIME 20 minutes

COOK TIME 45-60 minutes


  • 50g butter, melted, plus extra for greasing
  • 200g ginger biscuits, finely crushed



  • 2 tsp vanilla extract
  • 500 g mascarpone
  • 250 g cream cheese
  • 50 g caster sugar
  • 2 tbsp cornflour
  • 3 free-range eggs
  • Grated zest of 1 lime
  • 2 x 440 ml tin OZblu® blueberries in syrup


  1. Preheat the oven to 180°C/fan 160°C/gas 4. Grease a deep, 24cm non-stick springform cake tin.
  2. Blitz the biscuits in a blender with the melted butter and spoon into the tin. Pat down evenly and firmly with the back of a metal spoon to form the base. Chill for 10 minutes.
  3. Whip the mascarpone, cream cheese, caster sugar, cornflour, eggs and zest in the blender until smooth or use an electric whisk.
  4. Strain the blueberries. Stir ¾ of the blueberries into the mixture and pour it into the tin.
  5. Put the tin on a baking sheet, then scatter over the remaining blueberries, pushing them into the mixture.
  6. Bake for 45 minutes to 1 hour until golden brown and almost set – it will still be a little wobbly in the center but will firm up as it cools.
  7. With the oven off and oven door open, allow the cheesecake to cool completely. For the best results chill, covered overnight, in the fridge.