Blueberry Swirl Cheesecake

Tempt your taste buds with this fruity cheesecake, packed full of succulent blueberries to really give you that sweet kick.


  • Punnet blueberries
  • 300g digestive biscuits
  • 275g caster sugar
  • 140g butter, melted
  • 3 x 300g cream cheese
  • 200ml sour cream
  • 3 large eggs
  • 4 tbsp plain flour
  • 2 tsp vanilla extract 
  • 1 tsp cornflour


  1. Preheat your oven to 200℃/180℃ fan/gas mark 6. Line an oven-prof baking dish with greaseproof paper. In your Cooks Professional food processor, blitz the digestive biscuits until they’re a fine crumb. Add the melted butter and continue to blitz together until fully combined. Pour the biscuit crumb into your prepared tin, and press down firmly with the back of a spoon until the base is covered. Bake for roughly 10 minutes, then set to one side to cool.
  2. In your Cooks Professional saucepan, add the blueberries and 25g of the sugar. In a jug, combine the cornflour with roughly 1 tbsp of cold water, then add this to the saucepan. Cook gently over a medium heat until all the sugar has dissolved. Briefly increase the heat for a minute or two, allowing the blueberry mixture to bubble, until it becomes thicker in consistency and looks saucier. Set to one side to cool.
  3. Use your Cooks Professional stand mixer to beat the cream cheese until smooth. Add the remainder of the sugar, whisking again before adding the eggs, soured cream, flour, and vanilla extract, mixing together until well combined.
  4. Assemble the cheesecake. Pour roughly half the cheesecake mixture over the prepared biscuit base. Next, use a spoon to dot blobs of the blueberry sauce over the top, before covering with the remaining cheesecake mixture. Use a rubber spatula to smooth the the top of the cheesecake before drizzling the remaining blueberry sauce mixture over the top. Use the end of a spoon to ripple the blueberry sauce into the cheesecake.
  5. Place your cheesecake in the oven and bake for 10 minutes; lower the heat to 110℃/90℃ fan/gas mark 5 and bake for another 30 minutes. Turn off your oven, and leave the cheesecake in there for roughly a further hour, and another hour on top of that with the oven door slightly ajar. Remove from the oven and set aside to cool at room temperature until completely cool. Chill in the fridge for at least 3 hours, or overnight if possible. 

Lead image: AmalliaEka via Getty Images.