Blueberry Topped Cheesecake

Blueberry Topped Cheesecake


85 people made this

A plain cheesecake made with cream cheese and sour cream topped with blueberries and a bluebery jam glaze.


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.

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Combine the biscuit crumbs and the butter. Pat mixture into the bottom of a 23cm springform pan.
  2. 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.
  3. Pour mixture into the base. Bake in a preheated 165 degrees C oven for 1 hour or until firm to the touch.
  4. 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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