Blueberry and thyme cheesecake traybake

A light sponge with fruit and a creamy topping.

Cakes and bakes
Blueberry and thyme cheesecake traybake
  • Preparation time 20 minutes (prep. time)
  • Cooking time 30–45 minutes (cooking time)
  • Serves 12


Sponge mixture

  • 200g/7oz margarine or butter
  • 60g/2oz light soft brown sugar
  • 130g/5oz caster sugar
  • 4 eggs
  • 250g/9oz gluten free self-raising flour
  • ½ tsp gluten free baking powder

Cheesecake mixture

  • 160g/6oz full fat cream cheese
  • 2 eggs
  • 1tsp vanilla flavouring
  • 60g/2oz caster sugar
  • ½ lemon
  • 100g/4oz blueberries
  • 5g fresh thyme


  1. Make the sponge mixture: place the margarine, sugars, eggs, flour and baking powder into a mixing bowl and beat well, until light and fluffy.
  2. Make the cheesecake mixture: place the cream cheese, eggs, vanilla flavouring, caster sugar, as well as the juice and zest from the lemon, into another bowl and beat until smooth.
  3. Pour the sponge mixture into 23x17cm brownie style tin and level the top.
  4. Add the cheesecake mixture to the top of the sponge mixture and spread out. Run a spatula through the mixture slightly to mix the two together.
  5. Strip the leaves from the thyme and scatter over the top of the cheesecake, along with the blueberries.
  6. Place the tin in the oven at 190°C (170°C fan, 375°F, gas mark 5) and bake for around 35–40 minutes, or until risen and golden. Remove, leave to cool and cut into pieces.