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Blueberry cheesecake |


There are few things as satisfying as watching people become silent as they savour something you have made and this blueberry cheesecake. Try this cheesecake recipe with the sweet blueberry topping to really impress.

What you need

1 packet tennis biscuits
3 tablespoons melted butter

500g cream cheese
1 and 1/3 cups white sugar
5 eggs
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 toping, but blueberries are my favorite. The baking section of cookbook has some other fabulous cheesecake recipes as well as some delicious cakes and pastries

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18 Responses to “Blueberry cheesecake”

  1. Liza says:

    I made this and it came out horrible it was like a solid block of cheese… what went wrong ?

  2. AM says:

    Can I use blueberry Jam instead of blueberries from a tin?

  3. jane says:

    i would like easy but interresting recipes for a coffee shop

    kind regards


    • Graham says:

      Hi Jane, there is quite a large selection here, just have a browse around in the categories of recipes, you are sure to find something. Cheers for now G

  4. Kari says:

    Hi Graham

    I’m so pleased I found this recipe. I am planning to try it out for the adults at my daughter’s party on Saturday! I just wanted to know whether one has to use a springform cake tin (which I don’t currently have), or whether one can use an oven-proof quiche dish instead?If so, I imagine one would use a pretty big dish, hey? Thanks so much!

  5. Belinda says:

    I notice that in the recipe there’s flour but no baking powder, how does the cake rise when u bake it? Or is this not necessary?

    • Graham says:

      Hi Belinda, It doesn’t rise much at all, it’s a gently baking to solidify the creamy delicious mixture… You have me wanting cheesecake at 6:30 in the morning 🙂

  6. Barbara says:

    Congratulations Graham your Tomato Bredie is a real winner! and the sauage and potato …. I received plenty of “yummy” compliments from a host of boys begging for more! So happy I found you!! Going to try the lamb shanks this weekend.
    Keta the Nuttikrust base I use for a Fridge cheescake …. a real winner
    as well. If Graham does not mind I could share that with you or send it to your email address. Send me your details.

    • Graham says:

      Thanks Barbara… Yahoooo, I love it that you enjoyed. Please feel free to share, thats what I do it for….

  7. Keta Pretorius says:

    This is a fantastic recipe. In fact, it is virtually identical to a recipe I have used for many years. I agree with Barbara – I also use Nuttikrust, but with the butter. I sometimes use canned strawberries and find it equally yummy!

  8. Kim da Cook says:

    Hi Graham
    My man loves cheese cake but I don’t really, but this sounds so good that I may just give it a try the only thing is its a baked one don’t you have a recipe for a fridge one instead???

    • Graham says:

      I do have one and will post it in the next few days, I just love baked cheesecakes, they just seem more decadent

  9. Barbara says:

    Graham how about some “purse pleaser” recipes for Winter. Your stews are amazing and I have recommended many of them to my colleagues, however, they are looking for recipes that will feed hungry boys with a bit of variety. Quick and economical recipes for week nights.

  10. Barbara says:

    Sometimes a crust with melted marg.buttewr is rather offputting as the quantity of fat and biscuit is not always correct. I use Nuttikrust biscuits turn them smooth side up
    and place your filling on top. Less hassle.

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