I adore cheesecake. It is so light, fluffy and creamy, and so decadent! When I saw this combination of bluberries and lemon, I knew I had to try it. And I loved the idea of baking it in a slice tin! And oh my goodness, it is delicious!
200g biscuit/cookie crumbs (I used a mix of shredded wheatmeal and marie biscuits, digestive biscuits would also be fine)
115g butter, melted
500g cream cheese, at room temperature
115g sour cream
3 tsp finely grated lemon zest
35mls fresh lemon juice
1 ½ tsp vanilla extract
350g frozen blueberries (you can vary this amount to suit your preferences)
Preheat the oven to 160˚C (325˚ F). Line a 22 x 33cm (9 x 13 inch) pan with foil. Lightly spray the foil with cooking oil spray.
Combine the cookie crumbs, sugar and melted butter with a fork until well combined and crumbs are moist. Press evenly into the lined pan. Bake for 10-12 minutes until golden brown. Move to a wire rack to cool briefly.
Meanwhile, combine the cream cheese and sour cream in the medium bowl of an electric mixer, and beat until combined and smooth. Gradually add sugar and beat until combined and fluffy (1-2 mins).
Add the eggs, one at a time, beating well after each addition until smooth. Add lemon zest, lemon juice and vanilla and beat until just mixed through. Carefully fold in the blueberries.
Spread cream cheese mixture over base, smoothing the top with a spatula. Bake for approximately 40 minutes or until the centre stops jiggling when you tap the pan.