Blueberry Cheesecake Slice Recipe I This Is the Perfect Accompaniment to Your Coffee

Lately we have been baking some nice, sweet treats for our coffee bar at work and I thought that it would be good to share some of the recipes here too. Recently I posted my chocolate brownie recipe which was well received.

Don’t worry this is still a breadmaking channel. I’m not much of a pastry chef anyway.

This cheesecake it super simple. It’s one of those recipes where the first step is to switch on the oven, so you know it’s pretty quick to make. It consists of three parts. The base, the topping, and the filling. Both the base and the topping are made from the same dough, so that makes everything even simpler.

You can use fresh or frozen blueberries just keep in mind that when using frozen ones, you will need to increase the baking time by about 5 minutes.

My Lloyds Pans pizza pan has been sitting in the cupboard for ages and the brownie recipe was a perfect use for it. I thought why not adapt this blueberry cheesecake recipe to fit it too. The dimensions of it are 8in x 10in x 2.25in (20cm x 25cm x 5.5cm).

Ideally you want to use a baking tray with high sides. But you can certainly make the slice slightly thinner if you want to or if you don’t own any high sided trays.

Because of how tall the cheesecake is when baked in my tin it does take some time on the last bake at around 40 minutes. If you use a shallower tin with a larger area, then you could easily cut the baking time down to 30 – 35 minutes.

Watch the video down below for detailed instructions.


For the base & the topping –

100g (3.5oz) caster sugar

220g (7.75oz) softened butter

300g (12oz) white bread flour


For the filling –

200g (7oz) full fat cream cheese

300g (10.6oz) condensed milk

2 eggs (100g/3.5oz)

1 lemon worth of juice and zest (30g/1oz)

140g (5oz) blueberries


  1. Pre-heat the oven to 170C (338F) fan on.
  2. In a large bowl combine the sugar and softened butter. Cream until the butter becomes pale. A stand mixer will be the best tool for this job, but it can be done by hand with not too much effort.
  3. Add the flour and mix until there is no dry flour left. Instead of kneading it you should press it together.
  4. Divide the pastry into 1/3 and 2/3 sized pieces.
  5. Freeze the smaller piece of pastry.
  6. Crumble the remaining pastry in a non-stick paper lined baking tray. Spread it out evenly and then press it into shape so that it fills the bottom of the tray and is nice and even.
  7. Create a little edge around the sides of the tray. This will prevent the pastry from shrinking too far whilst baking.
  8. Bake the base for 20 minutes. Leave on the side to cool down slightly.
  9. Make the filling. In a large bowl whisk together the cream cheese and the condensed milk.
  10. Add the eggs and whisk again. Add the lemon juice and zest and whisk once more until it’s nice and smooth.
  11. Pour the filling mix on to the pastry base. Add the blueberries.
  12. Grate the smaller piece of pastry all over the filling in an even layer.
  13. Bake the cheesecake for 40 – 45 minutes (or less if you are using a shallower tray).
  14. Leave to cool down completely before carefully removing it from the tray.


I like to chill it down in the fridge before cutting because that makes the job easier. Unlike my brownies I much prefer this at room temperature. But you can find out what is best for yourself.

Check out the Pastry, Cakes & Sweet Bakes playlist for more!

Watch the video here

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