Made in collaboration with Maria from My Cakes and Bakes for International Cheesecake Day.

Thick fluffy filling, Just Arla cream cheese and Arla fresh cream doing the work.

Serves: 

10–12

Preparation: 30 minutes 

Bake (crust only): 10 minutes 

Chill: 4 hours minimum 

Tin: 8-inch springform

Ingredients

Blueberry sauce

• 340 g frozen blueberries
• 60 g granulated sugar
• 1 tbsp cornflour (corn starch)
• 2 tbsp lemon juice

Crust

• 180 g digestive biscuits, finely crushed
• 2 tbsp granulated sugar (optional)
• Pinch of salt
• 120 g unsalted Lurpak butter, melted

Filling

• 680 g Arla cream cheese, full fat, left at room temperature for 30 minutes
• 90 g icing sugar
• 1 tbsp freshly grated lemon zest
• ½ cup blueberry sauce, from the batch above
• 300 g Arla fresh cream, cold

To serve

• Remaining blueberry sauce
• Edible flowers (optional)

Instructions

1. Make the blueberry sauce

Put the frozen blueberries, sugar and cornflour in a saucepan and stir in the lemon juice. Bring to a simmer over medium heat, stirring frequently, until the sauce boils and thickens — a few minutes. Take it off the heat and let it cool.

Measure out ½ cup of the sauce and blitz it in a small food processor until completely smooth. This purée goes into the filling. Refrigerate both the purée and the remaining sauce until needed.

If the sauce is too thick once cooled, stir in water a tablespoon at a time.

2. Make the crust

Heat the oven to 180°C. Lightly spray the base of an 8-inch springform tin with non-stick baking spray.

Mix the crushed digestives with the sugar and salt. Pour over the melted butter and toss until the crumbs are evenly moistened and sandy. Tip them into the tin and press firmly across the base and up the sides.

Bake for 10 minutes, until fragrant and golden. Cool completely — 10 minutes at room temperature, then 10 minutes in the fridge, speeds it up.

3. Make the filling

In a stand mixer with the paddle attachment, beat the Arla cream cheese, icing sugar and lemon zest on medium speed for 2 minutes, until completely smooth.

Scrape down the bowl and beat in the blueberry purée until the colour is even. Then beat in about a quarter of the cold Arla fresh cream.

Pour in the rest of the cream, switch to the whisk attachment and beat on medium for several minutes until the mixture is thick and fluffy and holds firm peaks that keep their shape.

4. Chill

Spread the filling into the cooled crust and level the top. Refrigerate for at least 4 hours before serving. Overnight is better.

5. Serve

Run a sharp knife around the inside of the tin to loosen the crust, then release and lift away the ring. Move the cheesecake onto a plate or cake stand.

Spoon the remaining blueberry sauce over the top, or serve it alongside.