A very nice fruity cheesecake for any occasion. ( Mista)


  • 1 ½ x 250g Biscuits, ( I like Ginger nut Biscuits)

  • 125g unsalted butter, melted

  • 2 x 250g pkts cream cheese, at room temperature

  • 155g (3/4) cup caster sugar

  • 2 teaspoons finely grated lemon rind

  • 2 tablespoons fresh lemon juice

  • 1 ½ cups blueeberries

  • Extra ½ Blueberries as topping

  • 2 tablespoons plain flour

  • 5 eggs

  • 125ml (1/2 cup) pouring cream


  • ½ cup Blueberries

  • Fresh whipped cream


  • 1.

    Separate the base from a 20cm to 25cm spring form pan and invert. Line with non-stick baking paper, allowing sides to overhang. Secure the base back into the pan.

  • 2.

    Place biscuits in the bowl of a food processor and process until finely crushed.

  • 3.

    Add butter. Process until well combined. Transfer to pan.

  • 4.

    Use the back of a spoon to spread and press firmly over the base and side of pan. Cover

  • 5.

    With plastic wrap. Place in the fridge for 30 minutes to chill.

  • 6.

    Preheat oven to 160°C.

  • 7.

    Use an electric beater to beat cream cheese, sugar and lemon rind in a large bowl until smooth.

  • 8.

    Add the lemon juice and flour. Beat until well combined.

  • 9.

    Add eggs, 1 at a time, beating well after each addition. Add the cream and beat until well combined.

  • 10.

    Add Blueberries and fold through mix

  • 11.

    Pour the cream cheese mixture into the biscuit base.

  • 12.

    Place on a baking tray. Bake in oven for 1 hour 10 mins or until the cheesecake is just set in the centre.

  • 13.

    Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this prevents the cake from cracking). Place in fridge overnight to set


Once cooled ad out of fridge, cover with whipped cream and dot remaining Blueberries over the cream, Serve.

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