It was my colleague’s baby shower, the first time I tried to bake a blueberry cheesecake. I remember how nervous I was when they had started slicing it, I had no idea how it would taste like. Then, one of them asked, “Where did you order this? This is the best cheesecake I’ve ever had!”. I couldn’t explain how happy I was that it turned out well.
Here’s what you need;
- 200g butter, softened
- 400g digestive biscuit; crushed to make crumbs
- 750g cream cheese, softened
- 1 cup caster sugar
- ¼ cup lemon juice
- 3 eggs
- ¾ cup sour cream
- 2 tsp finely grated lemon rind
- 1 tsp vanilla
- BLUEBERRY SAUCE:
- 2 tbsp. sugar
- 2 tsp. cornstarch
- 1/4 cup water
- 1 cup blueberries (fresh or frozen)
- 1 tbsp. lemon juice
Make sure the cream cheese, sour cream, and eggs are in room temperature before you start making the filling. To quickly bring the eggs to room temperature, let them sit in a bowl with warm water for around 5 minutes or run hot water over them for 2 minutes.
- Preheat oven to 300°F degrees.
- Combine butter and biscuits crumbs.
- Press firmly on the bottom of an 8 or 9 inch spring-form pan.
- Then put in a fridge for at least half an hour.
- In a large mixer bowl, beat cream cheese until fluffy.
- Gradually beat in sugar until smooth.
- Add eggs, lemon juice, vanilla.
- Mix well but do not over beat.
- Pour into prepared pan.
- Bake for 1 hour or until the filling sets or is lightly browned. Let it cool.
- In small saucepan, mix sugar, cornstarch, water, and lemon juice.
- Cook in a low fire, stir until thickened.
- Add blueberries, then stir and cook until bubbly.
- Spread on top of cheesecake and refrigerate.
Well, I was just surprised at how amazing this blueberry cheesecake is. This became one of my favorite cakes to bake. Let me know when you try to make one!