BAKED BLUEBERRY CHEESECAKE

When it comes to desserts, cheesecake is definitely up there. The smooth and silky texture of this cheesecake will have you mind blown.

Let me not even get started on the perfect balance between sweet and tangy! If you’re looking for a cheesecake recipe to try, this is the one for you!

Ingredients

• Crackers/Biscuits

• Cream cheese

• Lemons

• Blueberries

• Condensed milk

• Butter

• Vanilla essence

• Salt

• Eggs

Measurements

• 1 cup of biscuit crumb

• 3 tbsps of melted butter

• 480g of cream cheese

• 1/4 cup of condensed milk

• 1 tspn of vanilla essence

• 1 whole egg

• 1 egg yolk

• 1/4 tspn salt

The measurements in this recipe are just a guide and can be adjusted at any point.

Cooking & Preparation

For the cheesecake crust:

1. Preheat oven to 180•C

2. Crush your biscuits using a blender until you have fine biscuit crumbs. Or you can place them in a ziplock bag and crush using a rolling pin.

3. To your crumb add your butter until the crumb is moist.

4. Depending on how sweet your biscuit is add some salt.

5. Line your baking tin with baking paper or foil.

6. Evenly distribute your crumb to your baking tin.

For the cheesecake filling:

1. In a large mixing bowl, add your cream cheese, whole egg, egg yolk, vanilla essence, condensed milk.

2. Once your ingredients are added, mix well until smooth. Make sure there are no lumps. You can hand mixer or use an electronic whisk.

3. Be sure to taste your mix and make adjustments wherever you can.

4. Pour your cheesecake filling over your base.

5. Bake for about 20-25 minutes or until the cheesecake has set at the top. Make sure not to overcook.

6. Bake at 180•C

7. Remove from oven and allow to rest and cool for about a 30 minutes to an hour.

8. While your cheesecake is cooking, make your blueberry compote.

9. Add your blueberries to a saucepan with about 2 tablespoons of castor sugar. Cook that down until your blueberries have burst and a beautiful sauce has formed. Squeeze half a lemon in the saucepan.

10. Transfer to a bowl and cool in the fridge.

11. Once your cheesecake and blueberry sauce have cooled down, pour the sauce over the cheesecake and serve!

Enjoy!