Blueberry Cheesecake


I ran out of biscuits for the base for my cheese cake so I made my oaty base. You can of course use crushed biscuits as normal but this base does add a different dimension to the cheesecake. This base does need cooking but the cheesecake does not.

You Will Need:

For the Base:

  • 60g Caster Sugar
  • 60g Butter
  • 60g Plain Flour
  • 60g Rolled Oats


  • 3 tbsp Blueberry Jam
  • 280g tub of full fat Cream Cheese (I used Philadelphia Cheese)
  • 150ml Double Cream
  • 60g Icing Sugar


  • 180g Punnet of Fresh Blueberries
  • 3-4tbsp Blueberry Jam


  • Line a 20cm tin with grease proof paper on the base and grease with butter.
  • Pre-heat the oven to 140degrees.

The Base:

  • Mix all the base ingredients together until it resembles lumpy bread crumbs.
  • Pour into the prepared tin and press down with the back of a metal spoon until firm and level, if the mixture sticks to the back of your spoon (which I have found to be an issue in the hot weather) dip the spoon in some flour and continue.
  • Bake for 5mins. You just want to firm the base slightly without actually cooking it. If this is over cooked it will become a little too hard, if not cooked then the base becomes a little soggy.
  • Remove from the oven and allow to cool and pop in the fridge to go completely cold and chill in the fridge. This will take about an hour.
  • (Do not remove from the tin.)

The Filling:

  • Once the base is chilled, spoon the jam into the middle on the base and spread gently outwards leaving at least a 5cm perimeter with no jam (the jam will spread out a little as you add the cheesecake part).
  • Pop this back in the fridge while you make the cheesecake part of the filling.
  • Put the cream cheese, cream and icing sugar into a bowl, either with a hand mixer or the whisk attachment on your stand mixer, whisk until really thick.
  • Spoon this over your base, level the top and pop back into the fridge to firm up for about 20mins.


  • Once firmed gently remove from the tin and transfer to your serving plate.
  • Spoon the remaining Blueberry jam carefully over the top, spread it out taking care not to disturb the cheesecake part or you will get white flecks in the jam.
  • Scatter the fresh blueberries over the top and keep in the fridge until ready to serve.

This is best the day you make it. (If you manage to keep it longer then two days the jam will seep into the cheesecake part.)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s