• Prep Time 30 minutes
  • Cook Time 60 minutes
  • Serving For 8 people
  • Difficulty Hard, Normal
Favorite
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Cake base
  • 180g plain flour
  • 95g self-raising flour
  • 70g castor sugar
  • 110g butter
  • 1 egg
  • 2½ tbsp lemon juice
  • 1 tsp grated lemon rind
  • Filling
  • 550g cream cheese
  • 110g castor sugar
  • 3 eggs
  • 180g plain yoghurt
  • 110g fresh blueberries
  • 180g blueberry filling
  • 100g fresh cream, whipped

Instructions

  1. Lightly grease base and sides of a 23cm loose-bottomed cake tin.
  2. Sieve plain flour and self-raising flour together into a mixing bowl and add sugar. Rub in butter and add egg, lemon juice and rind. Mix into a dough. Wrap with cling film wrap and refrigerator for 20 minutes. Roll out dough and line the base and sides of prepared cake tin. Prick the base lightly with a fork. Bake in preheated oven at 200°C for 10-15 minutes.
  3. Beat cream cheese and sugar until light and creamy. Add eggs one at a time, beating well after each addition. Add yoghurt and fresh blueberries. Turn out filling mixture onto the prebaked base. Bake in preheated oven at 170°C for 40-45 minutes or until set.
  4. Remove from oven and leave to cool completely. Chill cheesecake well. Top with blueberry filling and pipe whipped cream over the top to decorate.

You may also like

Leave a Reply

Your email address will not be published.