Blueberry Cheesecake with Crumble Topping

Cheesecakes are rich in flavour, and awesome in texture. From a soft creamy top to a delightful crunchy base, they’re a blast to have.

This blueberry cheesecake recipe is for a delicate cheesecake with a hint of lemon. It is brightened with some blueberries in the batter and a crumble topping that adds texture as a contrast against the smoothness of the cheesecake.

Preparation time: 30 minutes

Cooking time: 80 minutes

Makes: one 6-inch round cheesecake

Ingredients

Crumble:
15 g	butter
15 g	castor sugar
25 g	plain flour
15 g	granola or (25g almond flakes + 1 tsp honey)
Base:
40 g	butter
10 g	castor sugar
100 g	digestive biscuits, finely crushed
Cheese filling:
250 g	cream cheese
90 g	sugar
2	medium QL Deli Fresh eggs
1 tbsp	plain flour
100 g	cream
1 tsp	lemon juice
¼ tsp	lemon rind
¼ tsp	vanilla essence
1 packet	blueberries (125g)
To dust:
	Icing sugar

Method

Preheat oven to 170°C. If using almond flakes in the crumble, toss the almonds with honey and bake for 6 – 10 minutes.
To make the crumble, rub together the butter, castor sugar and flour. Stir in the granola or honey almonds and spread out on a foil-lined baking sheet. Bake for 10 minutes until golden. Leave to cool, then break into rough crumbs with a fork.
Reduce the oven temperature to 160°C.
Make the base by melting the butter. Stir in the sugar, then the crushed biscuits. Press the crumbs on the base of a 6-inch loose-bottomed tin and set aside.
To make the cheese filling, beat together the cream cheese and sugar. Add the QL Deli Fresh eggs, flour, cream, lemon juice, lemon rind and vanilla essence. Beat until smooth.
Pour the cheese filling over the biscuit base, then gently distribute half the blueberries on top. Scatter the crumble over the top. Bake for 50 – 60 minutes. Let cheesecake cool, then chill for at least 4 hours. Scatter the remaining blueberries over the top before serving.