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Baked blueberrry cheesecake

What you need:

For the base

200g digestive biscuits

10g butter, melted

10g white chocolate, melted

For the topping

1 punnet fresh Derryvilla Farm


400g cream cheese

150g crème fraîche

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2 eggs

300g melted white chocolate

1x8in round springform cake tin

The blueberries grown at Derryvilla Farm, Co Offaly, are related to the native Irish fraughan or bilberry, and the juicy berries are prized as a ‘super food’. This baked dessert was created by Derry Clarke of L'Ecrivain for the Irish Food Writers Guild Awards 2009.

1. Pre-heat oven to 170C/320F/gas mark 4. Grease the cake tin, then start with the base. Blitz the biscuits until they form fine crumbs. Add the melted butter and chocolate. Push the mix down in the cake tin and bake for one to two minutes, to set. Remove from the oven to cool.

2. For the topping, blend all ingredients, except the chocolate, in a food processor until smooth, then pour in the melted white chocolate. Spread over the biscuit base and return to the oven for 15-20 minutes, until the sides are set but middle still has a smooth wobble. To serve: Cut a slice of cheesecake and serve with a dollop of vanilla ice-cream, a drizzle of blueberry coulis and a sprinkle of fresh blueberries.

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