Preparation time I 20 minutes + 30 minutes freezing + chilling
Cooking time I 1 ½ hours
Serves I 12
250g shortbread biscuits
100g unsalted butter, melted
500g cream cheese, softened
450g sour cream
220g caster sugar
1 tsp vanilla extract
¼ cup plain flour
250g frozen blueberries
300g blueberry jam
2 lemons, juiced
Fresh blueberries, to serve (optional)
- Preheat oven to 160° Line a 22cm cake tin (spring) with baking paper. Put nuts and biscuits in a food processor and grind until coarse. Add butter and mix well. Press into base and sides of prepared tin. Freeze for 30 minutes or until firm.
- Put sugar, cream cheese and sour cream in a food processor and mix until smooth. Add eggs, vanilla, and half the flour and mix until smooth. Pour into the prepared biscuit base from before.
- Put the remaining flour in a bowl. Add berries as coat. Scatter them on top of the prepared cheesecake. Bake for 1 ½ hours or until it becomes firm. Put on side to rest and cool. Remove from cake tin.
- Put lemon juice and jam in a small saucepan and boil, then strain onto the top of the cake. Refrigerate until set. Serve topped with fresh berries.