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DESSERTS
BAKED BLUEBERRY AND
LEMON CHEESECAKE
Prep: 20 minutes
Cook Time: 1 ½ hours
Serves 10
INGREDIENTS
250g packet plain sweet biscuits
125g unsalted butter, melted
300ml carton sour cream
1 cup (220g) caster sugar
½ teaspoon vanilla extract
1 tablespoon finely grated lemon rind
4 eggs
750g cream cheese, at room temperature,
cut into cubes
125g punnet fresh blueberries
METHOD
1. Preheat oven to 160°C no fan. Line the
base of a 23cm (base measurement)
spring-form pan with non-stick
baking paper.
2. Place biscuits into blender jug and
secure lid. Press PULSE. Process until
biscuits are finely crushed. Transfer to
a bowl. Add melted butter and mix well.
Use a straight-sided glass to spread and
press the biscuit mixture firmly over the
base and sides of pan, leaving 1cm at the
top of the pan. Refrigerate 10 minutes.
3. Meanwhile place sour cream, sugar,
vanilla and lemon rind, eggs into the
blender jug and secure lid. Dial to
PUREE. Process for 10 seconds or until
just combined.
4. Press PAUSE. Add half of the cream
cheese, secure lid. Press PAUSE to
restart PUREE function. Process for
20 seconds or until mixture is smooth.
5. Press PAUSE. Add remaining cream
cheese, secure lid. Press PAUSE to
restart PUREE function. Process for
20 seconds or until mixture is smooth.
Do not overmix.
6. Pour the cream cheese mixture into the
base. Place the pan on a baking tray and
bake for 1 ¼–1 ½ hours or until just set
in the centre. Turn oven off. Leave the
cheesecake in oven, with the door ajar,
for 2 hours or until cooled completely
(this will prevent cheesecake from
cracking). Refrigerate until well chilled.