Super Easy Blueberry Baked Cheesecake

Name: Super Easy Blueberry Baked Cheesecake
Total time: 3000 s
Yield: 8 Servings
Cuisine: British
Ingredients: *The biscuit base can be left out if you like; 120 g Plain Sweet Biscuits *I used Marie Biscuits; 60 g Butter *melted; *Note: Add a small amount of Cream or Milk if more moisture is needed; 250 g Cream Cheese *softened; 1/3 cup Caster Sugar; 200 ml Thickened Cream; 2 large Eggs; 3 tablespoons Plain Flour; 2 tablespoons Lemmon Juice; 125 g fresh Blueberries; Powdered Sugar for dusting *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

My ‘Super Easy Baked Cheesecake’ is literally super easy. If you have a food processor OR reasonably powerful hand mixer, it would be the easiest cheesecake recipe you can find as the biscuit base is optional. Today I added Blueberries. It is not the best looking cheesecake, as it cracked a little today and the shape was not perfect, but it tasted fantastic.

Hiroko Liston @hirokoliston

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Ingredients

50 minutes

8 Servings

Base
*The biscuit base can be left out if you like
120 gPlain Sweet Biscuits *I used Marie Biscuits
60 gButter *melted
*Note: Add a small amount of Cream or Milk if more moisture is needed
Filling
250 gCream Cheese *softened
1/3 cupCaster Sugar
200 mlThickened Cream
2large Eggs
3 tablespoonsPlain Flour
2 tablespoonsLemmon Juice
125 gfresh Blueberries
Powdered Sugar for dusting *optional

Saved

Steps

50 minutes

1

Preheat oven to 170℃. Line the base and the sides of 20cm springform cake tin with baking paper.
2

In a tough plastic bag, break Biscuits until fine crumbs. Add melted Butter and mix well. Press the crumb mixture into base of tin.
3

Place all filling ingredients into food processor and blend for two to three minutes until thick and smooth. Alternatively, you can blend the mixture using an electric mixer. Mix Cream Cheese and Sugar first, add other ingredients, and mix until thick and smooth.
4

Add Blueberries, but save some to scatter them on top. Pour the mixture into the cake tin, smooth surface evenly, and scatter the saved Blueberries on top.
5

Bake for 45 to 50 minutes OR until golden. Allow to cool completely. I recommend to chill the cake in the fridge. I dusted the cake with Powdered Sugar before serve.