Blueberry & almond cheesecake

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

Ingredients

Base

250g Coles Australian Made scotch finger biscuits

100g Butter 

Filling

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!