Blueberry Cheesecake
Blueberry cheesecake is a magnificent dessert bursting with blueberries. Light yet rich this creamy cheesecake is the perfect showstopper for any dinner party.
Ingredients
Crust
- 250 g Digestive Biscuits
- 100 g Butter Unsalted
- 50 g Sugar
Filling
- 800 g Cream Cheese
- 300 g Sugar
- 2 tbsp Plain Flour
- 5 large Eggs
- 300 ml Sour Cream
- 50 ml Milk
- 1 tbsp Vanilla Extract
Sauce
- 100 g Blueberry Jam
- 200 g Blueberries
Instructions
- Position the rack in the centre of the oven and preheat to 190°C (375°F) Gas mark 5.
- Line a 10-inch-diameter springform tin with parchment paper.
- Put the biscuits in a food processor and blitz to a fine crumb.
- Add the butter and blitz again to combine.
- Add the crumbs to the tin and press firmly.
- Using an electric whisk, beat cream cheese and sugar in a large bowl until well blended.
- Beat in the flour. Add the eggs 1 at a time, beating just until combined. Beat in the sour cream, milk, and vanilla.
- Then pour the filling onto the crust.
- Stir the blueberry jam in a large pan over low heat until melted. Remove from heat. Add the blueberries; toss to coat.
- Spoon the blueberry mixture over top of the cake, spreading evenly.
- Bake cheesecake for 10 minutes and then reduce heat to 140°C (275°F) Gas mark 1 for 30 minutes.
- Turn off the oven; keep the door closed and let the cheesecake stand in the oven for 1 hour.
- Refrigerate until cold, at least 4 hours, or overnight.
- Run a small sharp knife around the sides of the cake to loosen it. Release pan sides.
- Transfer the cake to a platter and it is ready to serve.
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 616kcalCarbohydrates: 60gProtein: 9gFat: 39gSaturated Fat: 21gTrans Fat: 0.3gCholesterol: 178mgSodium: 412mgPotassium: 214mgFiber: 1gSugar: 44gVitamin A: 1384IUVitamin C: 3mgCalcium: 127mgIron: 1mg
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