When in dessert doubt, make a cheesecake slice! This dessert slice is topped with blueberries in syrup for extra bursts of flavour.
Test Kitchen tip
As a general rule, the bottom half of an electric oven and the top half of a gas oven give the best baking results.Cut pieces from the slice as you need it. This way, the cut surface is reduced, so the slice will keep fresher for longer. Most slices will keep for 2 to 3 days in an airtight container. Refrigerate those containing dairy products. Most slices can be frozen for up to 2 months but those with icings and cream fillings may crack and change in appearance as they thaw.
Loved this cheesecake slice? Try these easy cheesecake slice recipes.
Ingredients
Blueberries in syrup
Method
1.Preheat the oven to 180C (160C fan-forced). Grease base and sides of a 20cm x 30cm slice pan. Line base and sides with baking paper, extending paper 5cm over all sides.
2.Combine biscuit crumbs, almonds and butter in a bowl. Press evenly over base of prepared pan. Bake for about 20 minutes or until deep golden brown; cool.
3.Sprinkle gelatine over cold water in a small bowl. Microwave on high (100%) for about 15 seconds; stir to dissolve gelatine. Cool for 5 minutes.
4.Meanwhile, beat cream cheese in a large bowl with an electric mixer until smooth. Gradually beat in the condensed milk, sour cream, rind, juice and gelatine mixture. Pour over biscuit base; smooth top. Refrigerate for 4 hours or until firm.
5.BLUEBERRIES IN SYRUP: Combine sugar, water and lemon rind in a small saucepan. Stir over low heat until sugar is dissolved. Bring to the boil; simmer, uncovered, for 5 minutes or until thickened slightly. Place blueberries in a heatproof bowl, pour over hot syrup. Cool before serving.
6.Cut cheesecake into slices and serve topped with blueberries in syrup.
Cheesecake suitable to freeze.
Note
