Serves: One 9 inch Cheese Cake
Who doesn’t love a good ol’ Blueberry Cheesecake? This is a simple Cheesecake recipe
topped with sweet, delicious blueberries. You may use fresh blue berries but I prefer
using the Blueberry Pie topping that comes in a jar.
INGREDIENTS:
1. 175 g digestive biscuits
2. 75 g butter (melted)
3. One tin Blueberry Pie topping
4. 450 g cream cheese
5. 150 g caster sugar
6. 1 tsp vanilla extract
7. 4 eggs, lightly beaten
METHOD:
1. Preheat the oven to 180°C. Butter the sides and base of the cake tin. Place the biscuits in a food processor
and whiz until quite fine. Alternatively, place them in a plastic bag and bash with a rolling pin.
2. Mix the crushed biscuits with the melted butter and press down into the base of the tin so that it is nice
and even. Spread the blueberries over the base and allow to chill in the fridge while you make the topping.
3. Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and
creamy. Then bake in the oven for 40 minutes or until it is pale golden and should only wobble very
slightly when you gently shake the tin.
4. Allow to cool in the tin for about 10 minutes, then run a knife around the edge to loosen it and carefully
remove the cheesecake from the tin. Transfer to a serving plate. Generously pour the blueberry pie
topping on it. Cut into slices to serve.
TIPS: This cheesecake is best eaten when it is at room temperature
Recipe by: Dishari Dutt