Recipe

Baked Blueberry Cheesecake Recipe

	Cherryblossom / All my dishes 1 year, 8 months ago My dad cannot get enough of this cheescake....I make it every christmas and he won't let anyone else near it! Prep:55m Cook:50m Servings:10	Cherrybloss
	smooth colourful soulful

Does this look good? Yeah! / Nope

Fans

grandmommy

ozsmom

Ingredients

125g butter

1 cup (100g) rolled oats

100g wheatmeal biscuits (cookies), finely crushed

2 tablesppons soft brown sugar

FILLING

375g light cream cheese

100g fresh ricotta cheese

1/3 cup (90g) caster sugar

1/2 cup (125g) sour cream

2 eggs

1 tablespoon finely grated orange rind

1 tablespoon plain flour

TOPPING

250g fresh blueberries

3/4 cup (240g) spreadable blackberry conserve

1/4 (60mL) cherry brandy

Directions

Brush a 20cm round deep springform tin with melted butter or oil and line the base with non stick backing paper.

Melt the butter in a pan, add the oats and biscuit vrumbs and mix in well. Stir in the sugar.

Press half the biscuit mixture into the base of the tin and gradually press the remainder around the sides, using a glass to firm it into place, but not all the way up to the rim.

Refrigerate 10-15 minutes.

Preheat oven to moderate 180'C (350'F / gas4)

TO MAKE FILLING

Beat the cream cheese, ricotta, sugar and sour cream with electric beaters until smooth. Beat in the eggs, orange rind and flour until smooth.

Put the tin on a flat oven tray to catch any drips, pour the filling into the crust and bake for 40-45 minutes, or until the filling is just set.

Remove from the oven, but leave in the tin to cool.

TO MAKE THE TOPPING

Scatter the blueberries on top of the cheesecake.

Seive the spreadable conserve into a small pan with the brandy.

Stir over a medium heat until smooth and then simmer 2-3 minutes.

Carefully brush over the blueberries.

Refrigerate for several hours or overnight, until well chilled.