Sour cream and blueberry cheesecake slice

  • 20 mins preparation
  • 25 mins cooking
  • Makes 12 Slice
  • Print


Sour cream and blueberry cheesecake slice
  • 250 gram butternut snap cookies
  • 2 tablespoon (40g) unsalted butter, melted
  • 500 gram cream cheese, at room temperature
  • 1/2 cup (110g) caster sugar
  • 2 teaspoon finely grated lemon rind
  • 3 eggs, at room temperature
  • 1 1/4 cup (300g) sour cream, at room temperature
  • 1/4 cup (60ml) lemon juice
  • 125 gram blueberries
  • 2 teaspoon icing sugar, for dusting


Sour cream and blueberry cheesecake slice
  • 1
    Preheat oven to 150°C/130°C fan forced. Grease and line a 20cm x 30cm slice pan, ensuring paper extends 5cm above rim of pan.
  • 2
    Process biscuits in a food processor until crushed. Add butter and pulse until combined. Press into base of prepared pan. Refrigerate while preparing filling.
  • 3
    Using an electric mixer, beat cream cheese, sugar and lemon rind in a bowl until smooth. Add eggs, one at a time, beating well after each addition. Beat in sour cream and lemon juice until just combined.
  • 4
    Pour mixture over base. Sprinkle with blueberries. Bake for 25-30 minutes, or until almost set in the centre. Cool in oven with the door ajar. Refrigerate for 6-8 hours or overnight. Cut into squares and dust with icing sugar.