Name: Sour cream and blueberry cheesecake slice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 250 gram butternut snap cookies; 2 tablespoon (40g) unsalted butter, melted; 500 gram cream cheese, at room temperature; 1/2 cup (110g) caster sugar; 2 teaspoon finely grated lemon rind; 3 eggs, at room temperature; 1 1/4 cup (300g) sour cream, at room temperature; 1/4 cup (60ml) lemon juice; 125 gram blueberries; 2 teaspoon icing sugar, for dusting

Sour cream and blueberry cheesecake slice

Skip to Recipe

Makes 12 Slice

Prep

20M

Cook

25M

Total

45M

Ingredients

250 gram butternut snap cookies

2 tablespoon (40g) unsalted butter, melted

500 gram cream cheese, at room temperature

1/2 cup (110g) caster sugar

2 teaspoon finely grated lemon rind

3 eggs, at room temperature

1 1/4 cup (300g) sour cream, at room temperature

1/4 cup (60ml) lemon juice

125 gram blueberries

2 teaspoon icing sugar, for dusting

Method

1.Preheat oven to 150°C/130°C fan forced. Grease and line a 20cm x 30cm slice pan, ensuring paper extends 5cm above rim of pan.

2.Process biscuits in a food processor until crushed. Add butter and pulse until combined. Press into base of prepared pan. Refrigerate while preparing filling.

3.Using an electric mixer, beat cream cheese, sugar and lemon rind in a bowl until smooth. Add eggs, one at a time, beating well after each addition. Beat in sour cream and lemon juice until just combined.

4.Pour mixture over base. Sprinkle with blueberries. Bake for 25-30 minutes, or until almost set in the centre. Cool in oven with the door ajar. Refrigerate for 6-8 hours or overnight. Cut into squares and dust with icing sugar.

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Ingredients

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