Ingredients
Biscuit Base
Digestive biscuits, crushed 250 gm
Unsalted butter, melted 120 gm
Cheesecake Filling
Cream cheese 750 gm
Castor sugar 180 gm
Sour cream 200 gm
Eggs 4 Nos
Vanilla extract 10 ml
Lemon zest 1 Nos
Corn flour 20 gm
Blueberry Topping
Fresh or frozen blueberries 300 gm
Sugar 80 gm
Lemon juice 15 ml
Water 50 ml
Corn flour 10 gm
Water (for slurry) 20 ml
Preparation
Prepare the Base
Preheat oven to 160°C.
Mix crushed biscuits with melted butter.
Press firmly into the base of an 8-inch springform tin.
Chill for 20 minutes.
Prepare the Filling
Beat cream cheese until smooth.
Add sugar and mix gently.
Add sour cream, vanilla, lemon zest, and corn flour.
Incorporate eggs one at a time without overmixing.
Pour mixture onto the chilled biscuit base.
Bake
Place cake tin in a water bath.
Bake at 160°C for 55–65 minutes.
Centre should remain slightly wobbly.
Turn off oven and cool gradually with the door slightly open.
Refrigerate for at least 6 hours or overnight.
Blueberry Compote
Combine blueberries, sugar, lemon juice, and water.
Simmer for 5–7 minutes.
Add corn flour slurry and cook until glossy.
Cool completely.
Spread over chilled cheesecake.
Chef's Notes
Bake in a water bath to prevent cracking.
Allow overnight chilling for best texture.
Fresh blueberries can be mixed into the filling for added fruit content.
Garnish with fresh blueberries, mint leaves, and lemon zest.
Allergens
Milk & Dairy
Eggs
Gluten (from biscuit base)
Approximate Nutritional Value (Per Portion)
Nutrient | Amount |
Calories | 420 kcal |
Protein | 7 g |
Fat | 29 g |
Carbohydrates | 34 g |
Sugar | 24 g |
Suggested Menu Description
Blueberry Cheesecake"Velvety baked cream cheese cheesecake on a buttery biscuit crust, topped with a vibrant blueberry compote and fresh seasonal berries."