Blueberry Cheesecake

 All you need is our farm fresh Blueberry Preserve and a few simple ingredients to whip up this delicious cheesecake!

 

SERVES: 6-8 SLICES

COOKING TIME: 60 MINS

COOLING TIME: 2 HOURS to OVERNIGHT

DIFFICULTY: SIMPL(Y-DIVINE!)

 

INGREDIENTS

  • 200g Digestive biscuits base
  • 100g Unsalted butter
  • 200g Big Bear Farms Blueberry Preserve
  • 500g Cream cheese at room temperature
  • ½ cup sour cream (or substitute with hung curd)
  • 2 tbsp flour
  • 200g caster sugar
  • 3 eggs
  • Zest from 1 lime
  • Pinch of salt

 

METHOD

  • Preheat your oven to 160 degrees Celsius

For the base

  • Blitz the biscuits along with the butter in a food processer until they form a sand-like consistency
  • Lay the biscuit mixture in an 8” baking tin. Use a small bowl with a flat base to press this down. Make sure to fill and cover the corners too.

For the Cheesecake

  • Pour the cream cheese and caster sugar into a big bowl. Using a hand mixer blend until well combined.
  • Add eggs, one at a time, lime zest and sour cream.
  • Gently mix in the flour and salt and beat until combined
  • Swirl 2 tablespoons of Big Bear Farms Blueberry Preserve into the cheesecake mixture
  • Pour mixture into the crust
  • Transfer to the oven and bake until the centre of cheesecake only slightly jiggles, about 1 hour.
  • Remove from oven, let it cool, and refrigerate for 2 hours (or overnight if you have the time).
  • Before serving, pour 200g of blueberry preserve over the cake, making sure to include the blueberries and the delicious syrup too!

 

Find a video tutorial to this recipe here.
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With love,
The Big Bear Family 

 

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