It’s National Blueberry Cheesecake today! That gives you the perfect excuse to make this delectable dessert for your friends and family, enjoy!

Makes 10 to 12 servings

Ingredients:

  • 1 ½  cups Sujon Frozen Blueberries
  • 1 ¼  cups plus 2 tablespoons granulated sugar, divided
  • 2 teaspoons corn-starch
  • 1 tablespoon fresh lemon juice
  • 1 cup crushed malt biscuits
  • 2 tablespoons butter, melted
  • 240g cream cheese, softened at room temperature
  • 240g sour cream
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 tablespoons flour

Directions:

  • Preheat oven to 180 degrees Celsius. Cover the outside a 22cm round spring form pan with aluminium foil.
  • Heat Sujon Blueberries with 1/4 cup sugar and the corn-starch in a medium saucepan over medium-high heat until boiling. Lower heat to medium and cook, stirring, for 5 minutes. Pour mixture into a food processor or blender with lemon juice and pulse until smooth.
  • Combine crushed malt biscuits, 2 tablespoons sugar, and butter in a bowl, mixing until crumbs are moist. Press mixture into the bottom and sides of the prepared spring form pan. Bake in oven for 10 minutes and then set aside.
  • Add cream cheese to a bowl and beat until creamy. Beat in 1 cup of sugar then beat in sour cream and vanilla. Beat eggs in one at a time and then beat in flour just until combined. Pour filling into the baked crust. Pour blueberry mixture over batter.                                                                              Note: If you like a marble effect you can swirl blueberry mixture throughout the cake, using a knife.
  • Place cake in a large pan and fill the pan with 1 inch of boiling water. Move pan to oven and bake undisturbed for 1 hour and 25 minutes or until almost set. When cake is finished, take cake out of water bath and remove the foil. Run a knife around the edge of the cake and remove sides of pan. Let chill for several hours before serving.

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