Blueberry cheesecake is a classic to serve for dessert, and this recipe will make you a cheesecake connoisseur!
This sticky jam glaze is a simple way to give a refined finish to your cheesecake.
Note: in addition to the 20 minutes of preparation time listed above, you will also need to set aside 30 minutes for freezing and chilling.Â
Ingredients
Method
Preheat oven to 160°C. Line a 22cm springform cake tin with baking paper. Put biscuits and nuts in a food processor and pulse until a coarse crumb forms. Add butter and mix well. Press into base and sides of prepared tin. Freeze for 30 minutes or until firm.
Put cream cheese, sour cream and sugar in a food processor and pulse until smooth. Add eggs, vanilla and half the flour and pulse until smooth. Pour into biscuit base.
Put remaining flour in a small bowl. Add berries and toss to coat. Scatter on top of the cheesecake. Bake for 1½ hours or until just firm. Set aside to cool. Remove from tin.Â
Put jam and lemon juice in a small saucepan and bring to the boil, then strain through a sieve onto the top of the cake. Refrigerate until set. Serve topped with fresh berries, if using.
Cook’s tip
Frozen berries bake better than fresh for a cheesecake, as they won’t dry out. If you like, use fresh blueberries to decorate the top.
You may also like:
White chocolate and honey blueberry cheesecake slab
Blueberry white chocolate cheesecake scones
21 best-ever creamy, lemony, chocolatey and no-bake cheesecake recipes to please any crowd
Related stories
Native ad body.
Native ad body.
Native ad body.
