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Blueberry & almond cheesecake

Blueberries are in season and we've got this yummy blueberry & almond cheesecake recipe for you to try!





250g Coles Australian Made scotch finger biscuits

100g Butter 



1 tbspn vanilla essence   

4 eggs

1 cup blueberries (fresh or frozen)

¾ cup flaked almonds

500g cream cheese

300g sour cream

50g caster sugar

1 tbspn of fresh lemon juice


Preparation time:

20 minutes


Cooking time:

45 minutes


For the base

  • Preheat your oven to 180C
  • Grease 20cm springform tin
  • Add the scotch finger biscuits to a food processor and pulse until a fine crumb forms
  • Add the melted butter and mix together to form a sticky crumb
  • Place the crumb into your cake tin and use a spoon to press the mixture into the base and sides
  • Place into the fridge for 20 minutes to firm


For the filling

  • Beat the cream cheese and sour cream together until smooth. Add the sugar, vanilla essence and lemon juice
  • Add the eggs, one at a time, beating well
  • Add the blueberries and almonds, gently mixing through with a spatula
  • Pour mixture into your cake tin and bake for 45 minutes or until firm to the touch with a light golden colour
  • Place in the fridge for four hours to cool and set
  • Serve and enjoy!