Blueberry Cheesecake

Ingredients for cheesecake base:

  • 200g malt biscuits
  • 1/4 cup caster sugar
  • 100g butter, melted

Ingredients for filling:

  • 500g cream cheese, at room temperature
  • 1/2 cup caster sugar
  • Juice of 1 lemon
  • 1 tablespoon powdered gelatine
  • 1/2 cup boiling water
  • 300ml cream
  • 2 cups blueberries, fresh or thawed from frozen


Crush biscuits in a food processor or with a rolling pin.
Mix with sugar and melted butter.
Spread the mixture over the base of a 24cm springform cake tin and press down well.
Wrap a paper collar around the inside of the tin to enclose the cream cheese filling.
In a bowl, beat the cream cheese, sugar and lemon juice together until smooth.
Sprinkle the gelatine over the measured boiling water in a small bowl or cup and stir until gelatine dissolves.
Beat gelatine mixture into the cream cheese mixture.
Whip the cream until stiff peaks form and then fold into the cream cheese mixture along with the blueberries.
Pour the filling over crumb base and refrigerate for at least six hours but preferably overnight to set. 

Recipe tip:

To give the filling a little bit of zing, try adding 1 teaspoon of lemon zest or lemon juice at the mixing stage.

Handling tip:

If serving blueberries fresh, remove berries from refrigerator one to two hours before serving. Berries are at their fullest flavour at room temperature.