Bix and blueberry cheesecake
I’m always looking for new ways to add different types of cheese to desserts. This no-bake cheesecake was a great experiment and the taste was delicious. It uses my cheese of the month, Bix, a triple-cream cheese which has extra double cream added to it, making it perfect for puddings. If you can’t find Bix, or don’t fancy using a mould-ripened cheese in dessert, you could swap this out for more cream cheese or mascarpone.
If you don’t have time to make your own jam you could substitute this for a shop-bought version and choose your favourite flavour of choice. Because the base of this cheesecake is quite plain, it will lend itself to whatever flavour you prefer. If you’re not a fan of jam, it would work just as well with chocolate or even some honey drizzled across the top.
This is a smaller, square cheesecake that is perfect for four people. If you’re making this for a crowd you can double the amount of ingredients in the recipe and set this in a larger springform cake or tart tin.
Bix and blueberry cheesecake
For the cheesecake
- 120 g Biscoff biscuits, about 15 biscuits
- 50 g butter, melted
- 180 g tub of cream cheese, preferably full fat
- 100 g Bix cheese, or another triple-cream cheese
- 150 ml double cream
- 60 g caster sugar
- 1 tsp vanilla extract
- 1 lemon, zest and juice
For the blueberry jam
- 150 g blueberries
- 50 g caster sugar
- 1/2 lemon, juiced
- For the blueberry jam, add the blueberries, sugar, lemon juice and a splash of water to a saucepan over a medium heat. Bring to the boil and cook for 15-20 minutes or until the sugar has dissolved and the mixture is thickened. Remove from the heat and allow to cool.
- To make the cheesecake base, add the Biscoff biscuits to a food processor and blitz until the biscuits are completely broken down. Add the melted butter and blitz again to make sure everything is combined.
- Line a small loaf tin or square baking dish with cling film, pressing it evenly into each of the corners – this will help you to remove the cheesecake from the tin or dish easily once set. Add the crushed biscuit mixture to the tin or dish, pressing it down with a spatula or the back of a spoon to make sure the base is level. Chill the base in the fridge for an hour while you make the cheesecake mixture.
- Add the Bix cheese to a food processor and blitz until smooth. Add the cream cheese, double cream, caster sugar, vanilla extra and lemon juice and blitz again until everything is combined. Add the lemon zest and fold through the mixture.
- When the biscuit base has chilled, spoon the cheesecake mixture over the top and use a spatula to smooth it down before covering with an even layer of the cooled blueberry jam. Cover with cling film and put in the fridge for at least four hours to set, but ideally overnight. The longer you allow the cheesecake to set, the easier it will be to slice.
- Remove the cheesecake from the fridge once it’s set. Carefully release it from the loaf tin or baking dish, the cling film should help to de-mould it more easily. Slice it up into four even portions using a large knife and serve.