Eric Lanlard's baked blueberry cheesecake recipe

Name: Eric Lanlard's baked blueberry cheesecake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) Digestive Biscuits; 100 g (3.5oz) Gingernut Biscuits; 50 g (1.8oz) Butter, unsalted; 25 g (0.9oz) Cornflour; 200 g (7.1oz) Golden caster sugar; 600 g (21.2oz) Light soft cheese; 1 Vanilla pod; 2 Eggs; 300 ml (10.6fl oz) Soured cream; 85 g (3oz) Golden caster sugar; 50 ml (1.8fl oz) Water; 400 g (14.1oz) Fresh blueberries

Servings: persons

100 g (3.5oz) Digestive Biscuits
100 g (3.5oz) Gingernut Biscuits
50 g (1.8oz) Butter, unsalted
25 g (0.9oz) Cornflour
200 g (7.1oz) Golden caster sugar
600 g (21.2oz) Light soft cheese
1 Vanilla pod
2 Eggs
300 ml (10.6fl oz) Soured cream
85 g (3oz) Golden caster sugar
50 ml (1.8fl oz) Water
400 g (14.1oz) Fresh blueberries

1
Pre-heat the oven to 180c (fan 160c)/350F/gas mark 4.
2
Line the base of a 20cm (8in) spring form cake tin with baking paper.
3
Crush the biscuits into crumbs by whizzing in a food processor, or put in a plastic bag and crush with a rolling pin.
4
Place in a bowl.
5
Melt the butter and stir into the biscuits.
6
Press the biscuit mix into the base of the prepared cake tin.
7
Bake in the pre-heated oven for 10 minutes, then leave to cool down.
8
For the filling, mix together the cornflour and sugar in a large bowl.
9
Beat in the soft cheese, the seeds from the vanilla pod, then the eggs.
10
Finally, stir in the soured cream.
11
Pour this mixture into the cake tin, and level the top with a palette knife.
12
Bake in the preheated oven for 10minutes, then reduce the temperature to 140c (fan 120c)/275Fgas mark 1, and bake for another 35-45minutes until there is still a slight wobble to the centre.
13
Switch off the oven, keep the door closed for 2 hours, then chill the cheesecake well.
14
To make the blueberry topping, place the sugar in a saucepan.
15
Add the water and bring to the boil.
16
When the sugar has dissolved, add the blueberries.
17
Cover and cook for a few minutes, then cool.
18
Loosen the edge of the cheesecake, remove the tin and lining paper, and then transfer to a serving plate.
19
Spoon the blueberries over the cheesecake just before serving.

1470

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 g (3.5oz) Digestive Biscuits, 100 g (3.5oz) Gingernut Biscuits, 50 g (1.8oz) Butter, unsalted, 25 g (0.9oz) Cornflour, and more.

Yes, Eric Lanlard's baked blueberry cheesecake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!