Australian blueberry & lemon baked cheesecake

Australian blueberry & lemon baked cheesecake;

Ingredients:

2oog scotch finger biscuits

80g butter, melted

375g cream cheese, softened

¾ cup caster sugar

300ml cream

1tsp lemon zest

2tsp lemon juice

1tsp vanilla extract

3 eggs

1 ½ cups Coles brand Australian fresh frozen blueberries

Icing sugar, to dust

Fresh blueberries to decorate (optional)

 

1.   Preheat oven to 170 C (150C Fan). Spray side and base of 22cm spring form pan with oil. Line base with baking paper.

2.   In a food processor, process biscuits until they resemble fine breadcrumbs. Add butter and pulse until mixture comes together. Press crumb mixture into base of pan. Refrigerate.

3.    Wipe processor clean and add cream cheese, sugar, half of the cream, zest, juice and vanilla. Process until smooth and creamy. Add eggs one at a time and process in short bursts. Pour into pan, scatter over blueberries and stir gently to distribute evenly.

4.   Bake for one hour: the cheesecake should be still slightly wobbling in the centre. Cool completely in oven. Refrigerate overnight.

5.   Dust cheesecake with icing sugar and serve with remaining cream, whipped and fresh blueberries.

Recipe from September issue of Coles magazine