Blueberry Cheesecake

February 12, 2019


1 ½ cups Sujon Frozen Blueberries

1 ¼ cups plus 2 tablespoons granulated sugar

2 teaspoons corn-starch

1 tablespoon fresh lemon juice

1 cup crushed malt biscuits

2 tablespoons butter, melted

240g cream cheese, softened at room temperature

240g sour cream

2 teaspoons vanilla extract

4 eggs

2 tablespoons flour


1Preheat oven to 180 degrees Celsius. Cover the outside of a 22cm round spring form pan with aluminium foil.

2Heat Sujon Blueberries with 1/4 cup sugar and the corn-starch in a medium saucepan over medium-high heat until boiling. Lower heat to medium and cook, stirring, for 5 minutes. Pour mixture into a food processor or blender with lemon juice and pulse until smooth.

3Combine crushed malt biscuits, 2 tablespoons sugar, and butter in a bowl, mixing until crumbs are moist. Press mixture into the bottom and sides of the prepared spring form pan. Bake in oven for 10 minutes and then set aside.

4Add cream cheese to a bowl and beat until creamy. Beat in 1 cup of sugar then beat in sour cream and vanilla. Beat eggs in one at a time and then beat in flour just until combined. Pour filling into the baked crust. Pour blueberry mixture over batter.

5Note: If you like a marble effect you can swirl blueberry mixture throughout the cake, using a knife.

6Place cake in a large pan and fill the pan with 1 inch of boiling water. Move pan to oven and bake undisturbed for 1 hour and 25 minutes or until almost set. When cake is finished, take cake out of water bath and remove the foil. Run a knife around the edge of the cake and remove sides of pan. Let chill for several hours before serving.


0 Reviews

All fields are required to submit a review.

Share this post