30 min


45 min


This delightfully creamy cheesecake studded with blueberries makes a special dessert in summer time when blueberries are at their peak. It’s a lovely light baked cheesecake with a buttery biscuit crumb base that you can have in the oven in less than 15 minutes.  I made it the day prior to having dinner guests and it was super easy to make, looked great at the table and was delicious to eat.


250 g plain sweet biscuits (wine biscuits, Marie crackers, graham crackers)

150 g butter, melted



250 g cream cheese

½ cup sour cream

1 tbsp flour

1 cup caster sugar

Zest of one lemon

2 eggs

250 g blueberries, plus extra for decorating

Icing sugar for dusting


Preheat your oven to 160°C/320°F.

Line a 23cm round spring-form pan with baking paper.

Place the biscuits in your food processor and blitz until fine crumbs from. Add the melted butter and pulse until it is combined. Tip into the prepared tin and use a spoon to press some of the crumbs up the side and evenly across the base. Don’t worry if the crumbs are not even at the top edge – that adds to the rustic appeal of this cheesecake ….well that’s what I told myself when the crumbs kept collapsing at the top edge ;-). Chill while you make the filling.

Wipe out the food processor bowl and add the cream cheese, sour cream, sugar, lemon zest, and flour. Beat until the mixture is just beginning to get smooth then add the eggs and beat again until combined, scraping the sides of the bowl down once or twice with a spatula. Stir in the blueberries reserving some for the topping.

Pour into the prepared biscuit crumb base and smooth the surface. Place the tin on a baking tray with an edge (some of the butter always seems to leak out of the biscuit base so save yourself messy clean up) and bake for 45 minutes or until the cheesecake surface is set around the edges but still a little wobbly in the middle.  The cheesecake continues to cook with the residual heat once removed from the oven and you don’t want to overcook it.

Cool on the benchtop then cover and refrigerate for at least 3 hours.  Remove from the tin and carefully place on a flat serving platter. Top with the remaining blueberries, dust with icing sugar and serve.


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