• Prep Time 30 minutes
  • Cook Time 60 minutes
  • Serving For 10 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 220gm fresh or frozen blueberries or canned blueberries
  • 1/4 cup caster sugar
  • Base
  • 100gm shortbread biscuits
  • 1/2 cup almond meal (ground almond)
  • 75gm butter, melted
  • Filling
  • 600gm cream cheese, softened
  • 3/4 cup sour cream
  • 2 eggs
  • 1 cup caster sugar
  • 1 teaspoon vanilla essence


  1. Process the blueberries in a food processor and press through a sieve (should end up with 1/2 cup puree).Place the puree and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Simmer for about 6 to 8 mins or until thick. Set aside to cool.
  2. For base, process the biscuits in food processor until crushed. Add the almond meal, mix well.
  3. Add the melted butter and process until combined. Grease a 22cm (9in) springform tin and line the base with non-stick baking paper. Press the crumb mixture over the base (use a glass to get smooth edges) and refrigerate.
  4. For the filling, preheat the oven to 140 degrees (280F)(if fan force then 120 degrees).
  5. To make the filling, process the cream cheese in food processor until smooth. Add the sour cream, sugar and vanilla essence, until combined and smooth.
  6. Pour the mixture over the base. Drizzle the blueberry mixture over and swirl lightly using a butter knife.
  7. Bake for 1 hour or until set. Top should be firm to touch. Leave the cheesecake to cool in the oven. Refrigerate and serve cold. Serves 10 to 12.

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