Serves:  dinner party (8-10)
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
406
Recipe by: Fresh Berry Farm

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Fresh Berry Farm Blueberry Cheesecake
Ingredients:
Fresh Berry Farm Blueberry Cheesecake
Method:
Fresh Berry Farm Blueberry Cheesecake
  1. Preheat oven to 160°C
  2. In a food processor bowl fitted with blade attachment, process digestive biscuits and sugar to get fine crumbs
  3. With the machine running, drizzle in melted butter. Stop machine and remove bowl; Using a spatula, scrape sides of bowl and mix through any crumbs that haven't combined with butter
  4. Press mixture into a 9 or 10 inch springform pan to achieve an even layer (Note: Do not spread mixture up sides of pan)
  5. Bake until crust just begins to brown around edges, approx. 10 - 12 minutes. Remove from oven and allow to cool completely
  6. Increase oven temperature to 250°C
  7. In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese in small chunks and beat on low until broken up and slightly creamed, approx. 1 minute
  8. Add 3/4 cup sugar and salt and beat on medium low until combined. Scrape sides of bowl and beat in remaining sugar until combined and mixture is completely creamy. Scrape down sides of bowl7. Add sour cream, lemon juice, and vanilla and beat on low until combined. Scrape down bowl
  9. Add egg yolks and beat until combined. Add eggs, one at a time, allowing each egg to be thoroughly incorporated and scraping down the sides of the bowl before adding the next egg
  10. Place springform pan with crust on a large baking sheet to catch any leaks and facilitate removal from the oven. Brush the insides of the pan with melted butter then pour cream cheese batter over crust. Jiggle the pan slightly to even out the batter and coax any bubbles to the top
  11. Bake at 250°C for 10 minutes then lower the heat to 95°C without opening the oven door. Bake about 90 minutes longer or until center of cheesecake is set
  12. Remove cake from oven and allow to cool a little, approx. 15 minutes. Run a thin knife or metal spatula around edge of cake to loosen from pan. Then allow to cool completely for another 2-3 hours then wrap and refrigerate until serving
  13. To serve, slice Cheesecake and top with a generous heap of Fresh Berry Farm Blueberries
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