Blueberry-Ripple Baked Cheesecake

Name: Blueberry-Ripple Baked Cheesecake
Yield: Serves 8–10
Ingredients: 80 g butter, melted; 100 g fresh or frozen blueberries, puréed; 180 g castor sugar; finely grated zest of 1 lemon; 200 g sour cream, at room temperature; 800 g cream cheese, at room temperature; 4 large eggs; 350 g ginger biscuits

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

I was never very fond of cheesecake until I sampled a baked cheesecake for the first time. It might take a while to bake, but all good things come to those who wait and a bite of this cheesecake is definitely worth waiting for.

Ingredients

350 g ginger biscuits
80 g butter, melted
800 g<

Cake
Vegetarian

Method

Pulse the biscuits in a food processor until fine.
Mix in the butter and then press the mixture over the base of a 20-cm round springform cake tin (not up the sides).
Refrigerate the base while you make the filling.
Preheat the oven to 160 °C