Blueberry cheesecake

For a rich and indulgent dessert try Simon Rimmer's creamy cheesecake, topped with marinated blueberries
By Simon Rimmer
Blueberry cheesecake
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium



  • 200 g water biscuits, crushed
  • 50 g brown sugar
  • 50 g pecan halves, crushed
  • 125 g butter, melted

For the filling:

  • 600 g goats' cheese
  • 300 g mascarpone
  • 150 g caster sugar
  • 6 eggs
  • juice and grated zest of 2 lemons

For the topping:

  • 50 ml rose water
  • 100 ml water
  • 225 g sugar
  • 225 g blueberries


1. Preheat the oven to 170°C/gas 3.

2. Mix together the water biscuits, sugar, pecan and melted butter. Press into the base of a loose-based 20cm cake tin.

3. In a large mixing bowl, mix together goat's cheese, mascarpone and sugar.

4. Beat in the eggs one at a time and mix in the lemon juice and zest.

5. Spoon the cheese mixture over the biscuits base.

6. Bake for 1 hour until set. Remove and cool.

7. Meanwhile, make the topping. In a saucepan, heat together the rose water, water and sugar until the sugar dissolves and the mixture thickens to a light syrup.

8. Add the blueberries to the syrup, turn off the heat and let them infuse.

9. Serve the cheesecake with the blueberry mixture spooned over it.

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