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D E S S E R T
B A K E D B L U E B E R RY A N D L E M O N C H E E S E C A K E
Prep time: 20 minutes
Baking Time: 1½ hours
Serves 10
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Ingredients
250 g plain sweet biscuits
125 g unsalted butter, melted
300 ml sour cream
220 g (1 cup) caster sugar
½ teaspoon vanilla extract
1 tablespoon finely grated lemon rind
4 eggs
750 g cream cheese, at room temperature, cut into cubes
Punnet fresh blueberries (approx. 125 g)
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Preparation
1. Preheat oven to 160° C no fan. Line the base of a 23 cm (base measurement)
spring-form pan with non-stick baking paper.
2. Place biscuits into blender jug and secure lid and measuring cap. Press PULSE.
Process until biscuits are finely crushed. Transfer to a bowl. Add melted butter
and mix well. Use a straight-sided glass to spread and press the biscuit mixture
firmly over the base and sides of pan, leaving 1 cm at the top of the pan. Re-
frigerate 10 minutes.
160
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