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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



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)




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.


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.


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
Fat 56g 27g
Carbohydrate 50g 24g
Protein 7.5g 3.6g