Recipe for Blueberry Cheesecake with sour cream – guaranteed to impress.
1 packet tennis biscuits
3 tablespoons melted butter
500g cream cheese
1 and 1/3 cups white sugar
250ml sour cream
1 cup flour
2 teaspoons vanilla essence
1 teaspoon lemon juice
400g can of blueberries in syrup
Break up the biscuits into small pieces, melt the butter in a pot, remove from heat and then add the biscuits and combine well, crushing the biscuits as fine as you can.
Press the base mix into the bottom of a Springform cake tin about 1/2 cm thick and then slightly up the sides and set it aside.
In a large bowl add the cream cheese and give it a good beating with your electric beater into it is fluffy. Now add the sugar in 3 portions beating well after each addition until the mixture is really creamy.
Add the eggs and beat well.
Add the flour, vanilla essence and lemon juice and mix well. Now finally add the sour cream and beat very will. The mixture will be smooth and silky.
Pour the mixture into the cake tin, give it a gentle shake to even out and place in a 160 Celsius oven for 90 minutes. Remove from the oven and allow to cool for about 1 hour, then into the fridge for about 2 to 3 hours.
While it’s cooling, empty the contents of the blueberries in syrup into a pot and heat through gently. Add 1 teaspoon of maizena added to about 1 tablespoon of water and mix into the liquid. Heat gently, stirring constantly and watch the liquid thicken, set aside to cool.
Remove the cake, place on a plate and spoon over the blueberry toppping.
You could use any fruit topping, but blueberries are my favourite.