Blueberry Cheesecake

By Karina23

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Rate this recipe 3.2/5 (40 Votes)

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Ingredients

For the biscuit base:
2 1/3 cups digestive biscuit crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
Filling:
900g cream cheese, room temperature
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs
450ml sour cream
1/4 cup milk
1 tablespoon vanilla extract
Topping:
1/3 cup blueberry jam/conserve
300g blueberries

Details

servings 10
Level of difficulty Average
Preparation time 20mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Biscuit base:

Position rack in center of oven and preheat to 190C. Wrap outside of 10-inch-diameter springform tin with foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared tin. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.

Step 2

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 onto biscuit base.
Place springform tin in large roasting tin. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in centre 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.

Step 3

Topping:

Stir blueberry jam/conserve 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.