/Blueberry & Fig Cheesecake Recipe
Blueberry & Fig Cheesecake recipe

Blueberry & Fig Cheesecake Recipe

Indulge in a decadent blueberry cheesecake, crowned with luscious fig jelly and adorned with fresh blueberries - the perfect treat for any occasion.





  • Step 1.

    Preheat your oven to 175 degrees Celsius.
  • Step 2.

    Mix 200g of crushed digestive biscuits with 100g of melted butter, press firmly into the bottom of a springform pan, and chill in the fridge for 20 minutes.
  • Step 3.

    In a mixing bowl, blend 500g of softened cream cheese until smooth, then gradually add 150g of caster sugar, mixing well.
  • Step 4.

    Add 1 tsp of vanilla extract and 3 large eggs, one at a time, beating lightly after each addition.
  • Step 5.

    Pour the cream cheese mixture over the biscuit base and bake for 45 minutes, or until the centre is almost set. Allow to cool entirely.
  • Step 6.

    For the fig jelly, combine 200ml of fig jam with 75ml of water in a saucepan over medium heat until fully integrated and slightly thickened. Let it cool slightly, then pour over the cooled cheesecake.
  • Step 7.

    Chill the cheesecake for at least 3 hours or overnight for the jelly to set.
  • Step 8.

    Before serving, garnish with fresh blueberries on top.
  • Step 9.

    Serve chilled and enjoy!


  1. 200 gDigestive biscuits

  2. 100 gButter

  3. 500 gCream cheese

  4. 150 gCaster sugar

  5. 1 tspVanilla extract

  6. 3 Large eggs

  7. 200 mlFig jam

  8. 75 mlWater

  9. 100 gFresh blueberries

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