The Best Blueberry Cheesecake
Ingredients
- 250g shortbread biscuits
- 100g walnuts
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 450g sour cream
- 220g caster sugar
- 4 eggs
- 1 tsp vanilla extract
- ¼ cup plain flour
- 250g frozen blueberries
- 300g blueberry jam
- 2 lemons, juiced
- Fresh blueberries, to serve (optional)
Preparation
- Preheat oven to 160° Line a 22cm cake tin (spring) with baking paper. Put nuts and biscuits in a food processor and grind until coarse. Add butter and mix well. Press into base and sides of prepared tin. Freeze for 30 minutes or until firm.
- Put sugar, cream cheese and sour cream in a food processor and mix until smooth. Add eggs, vanilla, and half the flour and mix until smooth. Pour into the prepared biscuit base from before.
- Put the remaining flour in a bowl. Add berries as coat. Scatter them on top of the prepared cheesecake. Bake for 1 ½ hours or until it becomes firm. Put on side to rest and cool. Remove from cake tin.
- Put lemon juice and jam in a small saucepan and boil, then strain onto the top of the cake. Refrigerate until set. Serve topped with fresh berries.
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