Blueberry & White Chocolate Baked Cheesecake

Philip Weldon and Alan Laurier are friends, comrades and two dessert-freaks with a passion for all things cake-shaped. They set up The English Cheesecake Company with the aim of creating desserts so divine they could not be denied.

‘We experimented with all sorts of combos which would bring tears of joy to the face of anyone with even half a sweet tooth. Huge chunks of chocolate, gooey toffee, crunchy honeycomb, crumbling cookies, fresh fruit and crackin’ nuts were piled high to decadent and delicious effect on our concoctions,’ they say.

The outcome was decadently delicious cakes delivered to your doorstep and perfect for your next party or picnic.

But for those of you who would like to try your hand at making one of these masterpieces your self, we have managed to prise one of their recipes from them as a treat!

* And a little hint from the boys – you can keep this cheesecake for six months in your freezer!



250g digestive biscuits
80g butter (melted)


400g Philadelphia cream cheese (full fat)
120g Castor Sugar
1 large egg
1 egg yolk
1 tsp Madagascan vanilla flavour
340g sour cream
3 tbsp cornflour

Blueberry filling

200g blueberries (tinned or fresh)
20g sugar

To decorate

1 tbsp Apricot jam
90g large cultivated blueberries
25g Melted white chocolate


1. Pre-heat the oven to 130 Celsius, 250 Fahrenheit, Gas Mark 1 (or half if your oven does that).

2. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the melted butter. Press into an 8 inch springform tin.

3. Prepare blueberry filling – add blueberries and sugar to a saucepan and heat until mix is thick and glossy. Leave to cool slightly.

4. To make cheesecake beat the cream cheese and sour cream until smooth. Pre mix the sugar and cornflour and beat into the cheese/cream mix on slow speed. Slowly mix in the remaining ingredients (vanilla, eggs, egg yolk) until mix is smooth. Pour into the tin.

5. Fill a piping bag with the blueberry mix and cut a 1cm opening at the end of the bag. Insert bag into cheesecake and whilst applying firm pressure swirl in a spiral pattern working from the outside in.

6. Bake for approx 50 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

7. Brush the surface of the cooled cheesecake with warmed apricot jam, sprinkle over the blueberries and drizzle with melted white chocolate to decorate.

Serve as required. Store in the fridge and use within 2 days.

If all of this seems like too much hard work for you, why not order one online for £25, delivered to your door!

Miss B

Miss B

Miss B is a Belle About Town who likes to bring a little bit of style into every aspect of her life. An experienced journalist with over a decade in the industry she turned to the web to fill a gap for tech-savvy stylish women who want the best life has to offer at their fingertips. She loves a decadent cocktail bar, a beautifully cut dress, the perfect pair of heels, quality over quantity and is partial to Asian-fusion food, enjoys holidaying in the sun and shopping breaks to New York. But her first love is of course London!


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2 Comments on Blueberry & White Chocolate Baked Cheesecake

  1. I LOVE The English Cheesecake Company. I’ve never had a duff cake from them. This recipe looks amazing. 🙂

  2. I know we enjoyed the amazing Sicilian lemon meringue cheesecake. If you make it, do let us know how it turns out!

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