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Baked Vanilla Cheesecake with Blueberry Compote

10 servings
Intermediate
40 minutes
Try our baked vanilla cheesecake topped with blueberry compote recipe. This cheesecake combines rich and sharp flavours & works perfectly for all occasions
Whether you're making it for a special occasion or just for yourself, our baked vanilla cheesecake is sure to satisfy your cravings.
Recipe Ingredients
How to Prepare
Tips
Would you like to try a different flavour? Why not try our Indulgent Baked Chocolate Cheesecake.
Tips
Love this dessert? Why not try and explore our cheesecake recipes and find your new favourite!
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Recipe Ingredients

For the Cheesecake
200 gDigestive Biscuits (Crushed)
100 gDr. Oetker Milk Chocolate Chips
100 gUnsalted butter (Melted)
600 gCream Cheese
250 gMascarpone
200 gCaster Sugar
30 mlDr. Oetker Madagascan Vanilla Extract (2tsp)
30 gCornflour (2 tbsp)
3Medium Eggs
For the Blueberry Compote
300 gBlueberries
2Dr. Oetker Ground Arrowroot Sachets
50 mlWater
30 gCaster Sugar (2 tbsp)
30 mlLemon Juice (1 lemon)

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Picture - Dr. Oetker Madagascan Vanilla Extract (2tsp)
Picture - Dr. Oetker Ground Arrowroot Sachets
1

Baked Vanilla Cheesecake with Blueberry Compote

Heat the oven to 170°C/Gas mark 3. Mix the biscuit crumbs and chocolate chips with the melted butter in a mixing bowl.

2

Press the mixture into a lightly greased 20cm spring-clip cake tin. Chill well.

3

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

4

To make the compote, put the blueberries, Ground Arrowroot, water, sugar and lemon juice into a small saucepan and bring to a simmer. Allow to thicken for a few minutes, and then cool in the fridge. Serve the compote poured over the cheesecake.

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