Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a blueberry cheesecake recipe processor and blitz to a fine crumb. Add the butter and blitz again to combine.
Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again.
Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined. Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. Taco Bell Delivery Is Here—and It’s Free! Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Press onto the bottom of a greased 9-in.
Place pan on a baking sheet. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. I took this rich dessert to a fellowship meeting at our church. In fact, so many people asked for the recipe that the church secretary printed it in our monthly newsletter.
Taco Bell Delivery Is Here—and It’s Free! Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Creamy, rich, and decadent, this cremini mushroom-filled savory pie is all you need this holiday. Let us warm our bellies with this delicious Ginger Peanut Soup. Savory, scrumptious, and creamy coconut-based curry served right in the pumpkin! Only 6 ingredients, this elegant Acorn Squash and Coconut Rice is as simple as letting everything simmer in a crockpot.