Baked Blueberry Cheesecake (GF)



450gm full-fat cream cheese 

200gm caster sugar 

Lemon zest from 1 lemon

1/4 tsp vanilla extract 

5 eggs (Agreeable Nature)

280ml double cream

30gm chickpea flour

100gm blueberry's (Ettrick Gardens)


Preheat the oven to 180c line a spring form cake tin with baking paper.  Place a pizza stone in the oven to heat up.

Put cream cheese and caster sugar in mixer and beat until soft and creamy.

Grate the zest of the lemon into the bowl, add the vanilla extract, mix altogether.

In a separate bowl break in the eggs and whisk until yolk and whites are well combined, on slow speed slowly introduce the eggs to the cheese mixture, then pour in the double cream, it will look like a liquid this is fine.

Stir in the chickpea flour, make sure its thoroughly combined, then pour into the lined cake tin.

Scatter the blueberries over the top, some will sink, and some will stay at the top.

Place carefully on top of the pizza stone in oven.

Bake 45 mins or until cake risen a little, the surface is soft yet lightly firm and patchily golden brown.  Remove the cheesecake from oven and leave it to cool before serving. (Making the day before you want to serve is best).

Serve with extra blueberry's and cream. 


Recipe from Elizabeth Marshall.


Signup for our newsletter!