Heilala Vanilla Cheesecake

This vanilla cheesecake with vanilla poached blueberries is a perfect special occasion dessert.


  • 175g digestive biscuits
  • ½ cup toasted almonds
  • 100g butter, melted


  • ½ cup water
  • 4 teaspoons gelatin
  • 500g light cream cheese
  • ½ cup caster sugar
  • seeds scraped from 2 Heilala Vanilla Beans or 2 teaspoons of Heilala Vanilla Paste or Extract
  • ¼ cup lemon juice
  • 1 cup cream


  • ½ cup caster sugar
  • ¼ cup water
  • 1 Heilala Vanilla Bean, split and seeds scraped or 1 teaspoon of Heilala Vanilla Paste
  • 2 punnets blueberries
  • Line the base of a 22cm spring from cake tin with baking paper and lightly grease the sides.
  • To make the cheesecake, place the biscuits and almonds in a food processor and process until crumbs form. Transfer to a bowl, add the melted butter and mix well. Press the mixture into the base of the tin. Chill while preparing the filling.
  • To prepare the filling, place the water in a small bowl and sprinkle over the gelatin. Place the bowl over a pan of boiling water and stir until the gelatin is dissolved. Allow to cool slightly.
  • Beat together the cream cheese, caster sugar and vanilla bean seeds, vanilla paste or extract until smooth, then beat in the lemon juice and cream. Stir in the gelatin mixture.
  • Spoon the mixture over the crumb base. Cover and refrigerate for 4-5 hours,or until it is set.
  •  Meanwhile, to prepare the poached berries, combine the caster sugar, water and vanilla bean and seeds in a pan. Cook over a low-medium heat for 3-4 minutes, or until the syrup thickens slightly.
  • Remove the pan from the heat and set it aside for 5 minutes to cool slightly. Stir in the berries. Transfer the berries and syrup to a bowl, cover and refrigerate.
  • To serve, slice the cheesecake into wedges and serve with the poached blueberries.

Recipe courtesy of Heilala Vanilla.

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