For some reason, I was never interested in a baked cheesecake. Until I ate one. When we have potlucks at my place, I always make something that would otherwise be too expensive, asking the bachelors to bring the items. And that’s how this cheesecake came about.

If you don’t want to spend lots of money buying cream cheese, hang a kilo of thick yogurt overnight in a muslin cloth and let it drain (place it in the refrigerator to prevent it from souring). You could substitute the frozen blueberries with blueberry preserves or jam – although it would change the appearance and the taste, I’m sure it would still be very yummy.

Ingredients

200 g digestive biscuits
80 g butter, softened
400 g cream cheese, softened
1 cup caster or icing sugar
150 ml cream
1 tsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
3 eggs
1 ½ cups frozen blueberries (or preserves)
½ cup white chocolate (chips or grated)
Fresh blueberries & whipped cream, to decorate (optional)

Instructions

In a food processor, process biscuits until they resemble fine bread crumbs. Add butter and pulse until it all comes together. Press into base of pan. Refrigerate.

Whip together the cream cheese, sugar, cream, zest, juice and vanilla. Process until smooth and creamy. Add eggs, one at a time, mixing well after adding each.

Setting aside a tablespoon to sprinkle on top, melt the chocolate chips, (place them in a little bowl over a pan of boiling water and stir till melted). Mix a little cream cheese batter into the melted chocolate, mix until smooth and pour this into the batter. Mix well.

Pour into pan, scatter blueberries and chocolate chips over, and stir gently to distribute evenly.

Bake for 1 hour; the cheesecake should still be slightly wobbly in the center. Cool completely in oven. Refrigerate overnight.

Serve with whipped cream and fresh blueberries.