About two months ago I posted photos of my Christmas lunch, and included in it was this cheesecake that my mum and I made. It’s a recipe that either of us make whenever we feel like it, because it’s the one recipe that everyone is usually impressed about. I made it twice whilst visiting relatives in Sydney, and now I’m here to share the recipe with you guys! (And yes I’m recycling photos since the other times just haven’t looked as nice as this).
Also, it’s almost Valentine’s Day, and if you can’t find a gift for your significant other, who doesn’t like cake? “*in donkey voice* everybody loves cake!” Now without further ado, let’s get on with the recipe!
- 200g digestive biscuits (I use Arnott’s Granita)
- 125g unsalted butter, melted
- 2x 250g cream cheese blocks, softened
- 200g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 tsp cornflour
- 300g sour cream
- Squeeze of lemon juice
- Zest of 1 lemon (optional)
- 125g-250g of fresh blueberries
- Extra blueberries/raspberries and cream to decorate (optional)
- Preheat oven to 180°C (160°C fan forced). Line a springform cake pan with baking paper at the bottom and sides.
- Crush biscuits in a plastic bag until fine. Mix in the melted butter. Press buttery biscuit mixture into bottom of cake pan and refrigerate.
- Wash blueberries and pat dry with a paper towel. Set aside to let excess moisture absorb.
- Whisk cream cheese blocks and caster sugar on a low speed until smooth and is relatively lump free.
- Add eggs in one at a time and beat after each addition. The mixture should be smooth and lump-free.
- Add in vanilla and sift in cornflour and mix.
- Add sour cream, lemon juice and lemon zest (optional) and fold in until combined and smooth.
- Pour half of the mixture into lined springform tin. Place the blueberries evenly over the mixture, and pour the rest of the moisture in. Tap on bench top quite a few times until most air bubbles are gone.
- Place a small metal bowl filled with water in one corner of the oven. This will keep the cheesecake moist and prevent cracks in the cake whilst baking.
- Bake in the oven for 40-45 minutes. Let it cool slowly to room temperature with the oven door slightly ajar to avoid cracks forming on the surface of the cheesecake whilst cooling.
- Refrigerate for 8 hours or overnight for best results. Decorate with berries and/or cream before serving.
As you can see, I decorated the top with swirls of chantilly cream around the rim of the cake (with a Wilton 1M Open Star Tip), placed raspberries on top and filled the centre with the leftover berries.
The second time I made it for my relatives, I had about 425g of cream cheese instead of 500g, and I found out my cheesecake’s texture was a lot smoother and creamier instead of slightly crumblier. So if you prefer a creamier, fridge-cheesecake texture, cut out a bit of the cream cheese. If you prefer a slightly creamy, crumbly texture, follow the recipe as normal!
If you make this, be sure to tag me on twitter or instagram, or let me know in the comments, as I’d love to see it and know what you think! I’m also happy to answer any questions you have. I hope you’re having a lovely day wherever you are!
– Jess x