- 100 gram plain sweet biscuits
- 60 gram butter, melted
- extra melted butter, to grease
- 375 gram cream cheese, at room temperature, cubed (see tips)
- 3 eggs, at room temperature
- 3/4 cup (185g) sour cream
- 1/2 cup (125ml) thin (pouring) cream
- 3/4 cup (165g) caster (superfine) sugar
- 1 tablespoon finely grated lemon zest
- 2 tablespoon freshly squeezed lemon juice
- 200 gram fresh or frozen blueberries (see tips)
- icing (confectioners') sugar, to dust
- 1Preheat the oven to 150°C. Line the base of a 20 cm spring-form cake tin with baking paper. Brush the side of the tin with a little melted butter to grease.
- 2Make biscuit base: Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined.
- 3Sprinkle the mixture over the base of the tin and use the back of a metal spoon or the base of a glass to press down to cover evenly. Put the tin on a baking tray and place in the fridge.
- 4Clean the food processor bowl and process the cream cheese until smooth. Add the eggs and process until smooth. Add the sour cream, thin cream, sugar, lemon zest and juice and process until well combined and smooth, scraping down the side and base of the bowl when necessary. Pour into the tin over the base. Scatter the blueberries over the top.
- 5Bake for 1 hour 10 minutes, or until the cheesecake is just set but the centre trembles slightly when the tin is shaken gently.
- 6Turn off the oven, use a wooden spoon to keep the oven door ajar and leave the cheesecake in the oven for 1 hour (this helps prevent the cheesecake from cracking).
- 7Transfer the cheesecake, still in the tin, to the fridge and chill for at least 3 hours or until well chilled. Dust with icing sugar and serve.
Having the cream cheese at room temperature means it will easily become smooth and creamy in the food processor. If you use it straight from the fridge it will take longer and you'll need to scrape the side and base of the food processor frequently so that no lumps are left after processing. If using frozen blueberries, use them straight from the freezer – do not thaw. Recipe and image from BakeClass by Anneka Manning (Murdoch Books) RRP $45 available now in all good bookstores and online.
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