We went blueberry picking a few weeks ago. It was loads of fun and sooo cheap – only $6 per kilo (as opposed to $25-$30 per kilo in the supermarket!) and soooo big and juicy and delicious. So now we have a freezer full of them! On my birthday, I was craving cheesecake so made a yummy blueberry cheesecake for our family birthday celebration on Sunday. I found this recipe online and converted it to the thermo. It was really easy and so tasty – far exceeded my expectations! I used frozen blueberries, but of course you could use fresh aswell.
For the base:
200g plain sweet biscuits
70g butter
2 tsp cinnamon
35g brown sugar
For the filling:
500g cream cheese
250g sour cream
140g sugar
2 eggs
1 tsp vanilla
1 Tbs lemon juice
For the topping:
110g sugar
1 Tbs cornflour
1/2 tsp cinnamon
60g water
30g lemon juice
400g blueberries
To make the base:
Place biscuits in bowl, crush on speed 8 for 5 seconds. Remove.
Place butter in bowl, cook on 100 degrees, speed 2 for 1 1/2 minutes or until melted.
Add crushed biscuits, cinnamon and brown sugar to melted butter. Mix on speed 5 for 10 seconds or until combined.
Press into greased springform pan and chill in the fridge.
To make the filling:
Place all ingredients into bowl, beat for 15 seconds on speed 5 until just blended. Pour into pan and bake in moderate oven for 25-30 minutes until sides of cheesecake are set, but centre jiggles when moved. Cool for 1 hour at room temperature.
To make the topping:
Place 200g blueberries and all other ingredients into bowl. Cook on 100 degrees, speed 2 for 6 minutes.
Add remaining 200g blueberries, mix on speed 1 for 5 seconds.
Pour blueberry mixture over cheesecake.
Chill in fridge overnight.
