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Baked Vanilla Cheesecake with Blueberry Compote

Try making this delicious Baked Vanilla Cheesecake this weekend. It makes a great Sunday Dinner dessert for friends and family. Recipe courtesy of Essentials Magazine.

10 servings

Medium 40 Minutes

Ingredients

Ingredients

For the recipe Baked Vanilla Cheesecake with Blueberry Compote

For the Cheesecake:

200 g Digestive Biscuits crushed
100 g Dr. Oetker Milk Chocolate Chips
100 g Butter melted
600 g Cream Cheese
250 g Mascarpone
200 g Caster Sugar
15 ml Dr. Oetker Select Vanilla Extract with Seeds (1tsp)
Eggs Medium x 3
30 g Cornflour (2 tbsp)

For the Blueberry Compote:

300 g Blueberries
2 Dr. Oetker Ground Arrowroot Sachets
50 ml Water
30 g Caster Sugar (2 tbsp)
30 ml Lemon Juice (1 lemon)

Preparation

Preparation

1

Baked Vanilla Cheesecake with Blueberry Compote

Heat the oven to Gas Mark 3/170°C. Mix the biscuit crumbs and Chocolate Chips with the melted butter and press into a lightly greased 20cm spring-clip cake tin. Chill well.

2

Whisk together the cream cheese, mascarpone, caster sugar, Vanilla, eggs and cornflour until smooth, then pour into the tin and level. Bake for 50 mins-1 hr. Allow to cool.

3

To make the compote, put all the ingredients into a small saucepan and bring to a simmer. Allow to thicken for a few mins, then cool in the fridge. Serve the compote poured over the cheesecake.

1 serving = 206g

Nutritional Information For the recipe Baked Vanilla Cheesecake with Blueberry Compote

Per serving Per 100g/ ml
Energy 3065kJ
738kcal
1480kJ
357kcal
Fat 56g 27g
Carbohydrate 50g 24g
Protein 7.5g 3.6g