Ingredients
Cheesecake Biscuit Base:
– 200g / 7oz Arnott’s Marie crackers or 28 Graham Cracker squares
– 120g / 8 tbsp unsalted butter, melted
Cheesecake Filling:
– 1 lb / 500g cream cheese, well softened
– 2 tbsp all-purpose flour
– 1 tsp vanilla extract
– 1/2 cup full-fat sour cream or plain yogurt
– 1 1/2 cups caster sugar (superfine sugar)
– 2 large eggs, room temperature
– 1 cup fresh or frozen blueberries (divided: 3/4 cup for filling, 1/4 cup for puree)
Blueberry Topping:
– 1 cup fresh blueberries
– 1/4 cup sugar
– 1 tbsp lemon juice
Instructions
1. Preheat oven to 160°C (325°F). Grease a 23cm (9-inch) springform pan.
2. Make crust: Pulse cracker crumbs and melted butter in a food processor until mixed. Press into the base of the pan. Bake for 10 minutes. Let cool.
3. Make filling: In a blender, mix cream cheese, flour, vanilla, sour cream, sugar, eggs, and 3/4 cup blueberries until smooth. Pour over cooled crust.
4. Bake for 45-50 minutes until center is almost set. Let cool, then refrigerate for at least 4 hours.
5. Prepare topping: Simmer 1 cup blueberries, sugar, and lemon juice in a saucepan until softened (5-7 minutes). Cool and drizzle over chilled cheesecake before serving.
Notes
1. Use a water bath to prevent cracking: Place springform in a larger pan and fill with hot water halfway up the sides during baking.
2. For a non-dairy option, substitute vegan cream cheese and plant-based sour cream.
3. Store covered in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 55
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg