Mmm…blueberries

I was surfing for a good blueberry cheesecake recipe on Google to no avail. Nothing was quite to what I had wanted…too much of the one ingredient, too many ingredients, looked too hard, was missing the blueberry compote bit etc. etc. So I decided to use a combination of recipes that I liked bits and pieces of.

It turned out pretty good! Here is the recipe - enjoy!

Ingredients

Cheesecake base
1 packet Granita biscuit
4 tablespoons white sugar
100g melted butter

Cheesecake filling
450g light Philadelphia cream cheese, softened
250g lite sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons wholemeal flour
4 eggs

Blueberry Compote
2 ½ frozen blueberries, thawed
1/3 cup sugar
1/3 cup water

Method

Preheat oven to 165 degrees Celsius

Cheesecake base
Detach the base of a spring form pan. Invert the base (this will prevent the biscuit base from sticking in the groove, making it easier to transfer the cheesecake). Place a sheet of non-stick baking paper over the base, allowing sides to overhang. Return the base to the pan and secure.

Blend the Granita biscuit until fine crumb consistency. Combine crumbs, sugar and butter.
Use a straight-sided glass to spread and press the biscuit mixture over the base and side of the pan. Press the mixture into the side before you do the base to ensure the mixture doesn’t build up too much in the corners. Use the back of a teaspoon to smooth out any ridges around the rim of the pan.
Place in the fridge for 30 minutes, allowing the biscuit mixture to become firm

Cheesecake filling
Mash cream cheese until soft and creamy. Gradually beat in sour cream, sugar, vanilla and flour. Beat in eggs one at a time. If desired, fold in a handful of blueberries in filling.

Pour mixture into crumb-lined pan. Bake in a preheated oven for 1 hour or until firm to the touch.

Cool and then remove cake from pan by loosening edges with a knife. Spoon the blueberry compote on top of cake. Chill until ready to serve.

Blueberry Compote
Combine 1 1/2 cups blueberries, sugar and water in heavy small saucepan.
Simmer over medium heat until berries burst, stirring often, about 10 minutes.
Add remaining berries and cook until compote coats spoon, stirring often, about 8 minutes.
Cover and chill. (Can be made 3 days ahead)

P.S. Apologies for the quality of the photos - it was at dinner where I served the cheesecake, so lighting wasn’t terribly good!