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Blueberry Topped Cheesecake
A plain cheesecake made with cream cheese and sour cream topped with blueberries and a bluebery jam glaze.
Ingredients
Serves: 12
- 1 cup biscuit crumbs (finely crushed Marie biscuits or digestives)
- 60g melted butter
- 500g cream cheese, room tempertaure
- 1 cup sour cream
- 3/4 cup white sugar
- 1 teaspoon vanilla essence
- 2 tablespoons plain flour
- 4 eggs
- 2 cups frozen blueberries (or fresh if you can get them)
- a couple of tablespoons of blueberry jam.
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- Combine the biscuit crumbs and the butter. Pat mixture into the bottom of a 23cm springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into the base. Bake in a preheated 165 degrees C oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place blueberries on top of cake. Warm the jam and spoon over blueberries to glaze. Chill until ready to serve.
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Reviews and Ratings
Global Ratings:
(98)
Reviews in English (69)
Well, I also put some blueberries in the batter -- YUM. I also used one of the premade crusts. Well, I didn't realize that a pie crust is half the size of a 9" spring pan, so I had TWO pie sized cakes! I had to give some away! I also made some blueberry sauce out of a cup or two of blueberries (frozen or fresh), 1/8 c sugar, and about 2 tsp cornstarch (heated on the stove until thick). It turned out FABULOUS. - 25 Nov 2006 (Review from Allrecipes USA and Canada)
First of all, there are so many different types of cheesecakes out there and they all taste different and have different textures. I did not change anything to the recipe and it was perfect. I made it for a company picnic and everyone loved it! Amazing Recipe!! - 14 Jul 2002 (Review from Allrecipes USA and Canada)
love this one I put the blueberries in the batter and toped the cake with blueberrie pie filling and chilled it. It was great. - 24 Feb 2003 (Review from Allrecipes USA and Canada)
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