Prep time
MinutesCook time
MinutesServes
Adults
Medium
Difficulty
Easy - Med - HardBlueberry Cheesecake
Give our Blueberry Cheesecake recipe complete with fresh locally sourced ingredients a go! This tasty cheesecake stays extra-creamy and has the perfect amount of tartness to it. Although the cheesecake filling is rich – it’s balanced perfectly by the flavour of fresh fruit from the sweet blueberry topping.
Ingredients
For the crust:
- 2 1/3 cups plain biscuits
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup sugar
For the filling:
- 4 250g packages cream cheese, room temperature
- 1 1/2 cups sugar
- 1/4 cup all purpose flour
- 5 large eggs
- 1 200ml container sour cream
- 1/4 cup milk
- 1 tablespoon vanilla extract
For the topping:
- 1/3 cup all-fruit blueberry spread
- 1 large package frozen blueberries, thawed, drained
Method
Make the crust:
- Position rack in center of oven and preheat to 190°C. Wrap outside of 25-cm-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist.
- Press crumb mixture firmly onto bottom and 5cm up sides of prepared pan.
- Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
Make the filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla.
- Pour filling into crust.
- Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 2 cm up sides of pan.
- Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour.
- Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour.
- Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
Make the topping:
- Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly.
- Chill until cold, at least 1 hour and up to 4 hours.
- Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.
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