Ingredients

The following ingredients have 12 Servings
  • 500 gram plain sweet biscuits
  • 250 gram butter, melted
  • 375 gram cottage cheese
  • 375 gram cream cheese
  • 3 teaspoon finely grated lemon rind
  • 1 cup (220g) caster (superfine) sugar
  • 4 eggs
  • 300 gram sour cream
  • 1/3 cup (80ml) lemon juice
  • 600 gram fresh blueberries
  • 2 teaspoon icing (confectioners') sugar

Instruction

  • Process biscuits until fine. Add butter, process until combined. Press crumb mixture over base and side of 22cm (9-inch) springform tin. Place tin on oven tray; refrigerate 30 minutes.
  • Preheat oven to 160°C.
  • To make the filling: Push cottage cheese through a sieve into medium bowl. Add cream cheese, rind and sugar; beat with electric mixer until smooth. Beat in eggs, one at a time, then sour cream and juice. Pour filling into tin.
  • Bake cheesecake about 1¼ hours. Cool in oven with door ajar. Refrigerate 3 hours or overnight.
  • Before serving, top cheesecake with blueberries and dust with sifted icing sugar.