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Blueberry Cheesecake Slice

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Ingredients

Blueberry sauce
1 cup blueberries (150g)
1/4 cup sugar (50g)
2 tbsp lemon juice
1 tsp cornflour
Biscuit base
200g biscuit crumbs
90g unsalted butter, melted
Optional: Zest of 1 lemon
Cheesecake Filling
450g full fat cream cheese, room temperature
285g sour cream, room temperature
200g sugar
3 tbsp plain flour
1 1/2 tbsp lemon juice
2 tsp vanilla essence
3 large eggs, room temperature, lightly whisked

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Blueberry Cheesecake Slice

  • Medium

Ingredients

  • Blueberry sauce

  • Biscuit base

  • Cheesecake Filling

Directions

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Steps

1
Done

To make the biscuit base, crush 200g biscuits to form crumbs and stir through the melted butter. (Mix in lemon zest if using). Press into a lined tin and place in the freezer for 30 mins to firm up.

2
Done

To make the blueberry coulis, stir the cornflour into the lemon juice to make a paste. In a small saucepan, heat the blueberries and sugar. Mix in the cornflour paste. Cook down over a low heat until the blueberries soften and the sauce thickens. (Break down some of the blueberries with the back of a spoon). Leave to cool a little.

3
Done

To make the cheesecake filling, beat the cream cheese until smooth and creamy. Gently stir through the sour cream, sugar, flour, lemon juice, vanilla essence and eggs.

4
Done

Pour cheesecake filling into the chilled biscuit base. Dot the blueberry coulis on top, and swirl through using a knife.

5
Done

Bake at 160° (not fan) for approx. 40 mins or until the edges are set and the middle has a slight wiggle. Leave to cool before serving and store in the fridge.

The Cafe

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Apple Berry Squares (gluten free)
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previous
Apple Berry Squares (gluten free)
next
Teriyaki Chicken with Coconut Rice