Blueberry Cheesecake

Cook Time 1 hour 30 minutes plus chilling

Servings 8


220g ginger nut biscuits or any plain of your choice

125g butter, melted


500g cream cheese, brought to room temperature 

1 cup caster sugar 

1 tsp vanilla bean paste 

Zest 1 lemon

3 eggs, brought to room temperature

200g crème fraiche or sour cream

125g blueberries 

Roasted blueberries

375g blueberries

3 tbsp caster sugar 


Preheat the oven to 150°C and line a 20 cm springform tin with baking paper on the bottom and the sides. 

Place the biscuits in a food processor and blitz until a crumb forms, then add the melted butter and pulse again until the mixture resembles wet sand. Tip crumb into the prepared tin. Spread out and press the biscuit mixture down firmly on the base of the tin so it is compact. Chill in the fridge or freezer for an hour. Clean food processor bowl.

Beat the cream cheese, sugar, lemon and vanilla until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Gradually beat in then crème fraiche so there are no lumps then fold in the 125g of blueberries. 

Pour into the biscuit base and place tin onto a tray. Bake in the oven for 1 - 1½ hours or until light golden and the centre still has a slight wobble. Allow to cool in the oven. At the same time, place remaining berries in a baking dish with sugar. Roast in the oven for 45 minutes or until the berries burst and release their juices. Reserve to garnish.

Cool the cheesecake to room temperature and then chill in the fridge for 4 hours or even better overnight. 

Demould cheesecake and garnish with roasted blueberries.


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