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Blueberry Cheesecake

Prep time


Cook time





Easy - Med - Hard

Blueberry 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.


For crust

2 1/3 cups Arnott's Milk Arrowroot crumbs

1/2 cup (1 stick) unsalted butter, melted

1/4 cup sugar

For 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 topping

1/3 cup all-fruit blueberry spread

1 large package frozen blueberries, thawed, drained



Make crust:

Step 1

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 filling:

Step 2

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.

Step 3

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 topping:

Step 4

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.

Step 5

Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.



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