Blueberry Cheesecake

by TwoTwoWorld

1 Comment

  1. TwoTwoWorld

    **Original Recipe Here:** [**Blueberry Cheesecake**](https://www.scrumptiously.com/recipe/blueberry-cheesecake/)

    **Ingredients**

    For the Crust

    • 250 g Digestive Biscuits

    • 100 g Butter Unsalted

    • 50 g Sugar

    For the Filling

    • 800 g Cream Cheese

    • 300 g Sugar

    • 2 tbsp Plain Flour

    • 5 large Eggs

    • 300 ml Sour Cream

    • 50 ml Milk

    • 1 tbsp Vanilla Extract

    For the Sauce

    • 100 g Blueberry Jam

    • 200 g Blueberries

    **Instructions**

    1. Position the rack in the centre of the oven and preheat to 190°C (375°F) Gas mark 5.
    2. Line a 10-inch-diameter springform tin with parchment paper.
    3. Put the biscuits in a food processor and blitz to a fine crumb.
    4. Add the butter and blitz again to combine.
    5. Add the crumbs to the tin and press firmly.
    6. Using an electric whisk, beat cream cheese and sugar in a large bowl until well blended.
    7. Beat in the flour. Add the eggs 1 at a time, beating just until combined. Beat in the sour cream, milk, and vanilla.
    8. Then pour the filling onto the crust.
    9. Stir the blueberry jam in a large pan over low heat until melted. Remove from heat. Add the blueberries; toss to coat.
    10. Spoon the blueberry mixture over top of the cake, spreading evenly.
    11. Bake the cheesecake for 10 minutes and then reduce heat to 140°C (275°F) Gas mark 1 for 30 minutes.
    12. Turn off the oven; keep the door closed and let the cheesecake stand in the oven for 1 hour.
    13. Refrigerate until cold, at least 4 hours, or overnight.
    14. Run a small sharp knife around the sides of the cake to loosen it. Release pan sides.
    15. Transfer the cake to a platter and it is ready to serve.

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