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How to make

Indulgent Blueberry Cheesecake

Recipe by:

Jean Graham

Smooth, creamy and utterly indulgent - a blueberry cheesecake perfect for family sharing.
Prep time
30 minutes
Cook time
45 minutes


  • 100g digestive biscuits
  • 25g Graham's Gold butter
  • 100g caster sugar
  • 20ml cornflour
  • 300g light soft cheese
  • 1 egg
  • 142ml sour cream
  • Greaseproof paper
  • 225g blueberries
  • 40g caster sugar (for the topping)
  • Graham's Gold cream

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Step 1

Pre-heat the oven to 180°C.

Step 2

Crush the biscuits into crumbs by putting them in a plastic bag and crish with a rolling pin. Melt the butter and stir into the biscuits. Line the base of a 20cm sprin-form cake tie with greaseproof paper. Press the biscuit mix into the base then chill in the fridge.

Step 3

Mix together the cornflour and sugar. Beat in the soft cheese, then the egg. Finally, stir in the sour cream. Pour into the tin. 

Step 4

Place the tin in the oven and cook for 35-450 minutes, it should still have a slight wobble in the middle. Let it cool.

Step 5

To make the blueberry topping, place the sugar in a saucepan. Add 50ml water. Bring to the boil. Once the sugar has dissolved, add the blueberries.

Step 6

Cover and cook for a few minutes and then cool. To serve, spoon the blueberry topping over the cheesecake with some Graham's Gold cream drizzled on top. 



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