Blueberry Cheesecake
A timeless treat with a buttery biscuit base and a creamy, fluffy filling, baked to perfection with our oven's steam shot mode. It's finished with blueberry jam and crowned with fresh blueberries, and then adorned with edible flowers for a stunning, celebratory presentation.
What to prepare
50 minutesPreparation Time: 15 minutesDifficulty:EasyNutrition per serving
-
Calorie450
Ingredients
- 120 gBiscuit or sweet cracker
- 50 gMelted butter
- 500 gCream cheese
- 90 gCastor sugar
- 2Eggs
- 200 gSour cream
- 2 tbspCorn flour
- 100 gFresh blueberry
- 0.5 canBlueberry pie filling
- Icing sugar (to dust)
Steps
1) Pulse biscuits in a food processor or blender until fine. Add in melted butter and mix well.
2) Pour the mixture into a lined cake tin.
3) Level it out with a spoon. Place the crust in the refrigerator to set.
4) Beat cream cheese and castor sugar until smooth and fluffy. Add eggs one at a time and beat until smooth.
5) Add in corn flour and sour cream. Mix it well.
6) Remove the cake tin from the refrigerator. Pour cheesecake filling into the cake tin.
7) Scatter ⅓ of the blueberries on top of the cheesecake filling. Gently press blueberries into the filling with a spoon.
8) Add water into the oven's water tank. Preheat oven at 170°C. Place the cake tin on the lower shelf and bake it for 50 mins. Add Steam Shot for 3 mins halfway through the baking process. This step adds moisture to the cake.
9) Remove the cake from the oven and let it cool in the cake tin without overturning. Decorate with blueberry jam and fresh blueberries. Lastly, dust it with icing sugar.
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