Baked Blueberry Cheesecake

Yummy cheesecake and easy to make!

I made a couple of cheesecakes in summer.  I don’t have the picture for the blueberry one but here’s the other one I baked.


250g Ricotta cheese
250g Low Fat Philadelphia cream cheese
180g Castor sugar
250g Butter cookies
1tsp Vanilla extract
250g Butter waffle biscuits
90g Butter (melted)
4 Large eggs
1cup Fresh/frozen blueberries

* The cheese and eggs should be in room temperature

1. Preheat the oven.
2. Blend or crush biscuits finely in a food processor/rolling pin and stir in butter.
3. Press crumbs evenly on the base and the side of the tin and leave it in the fridge while preparing for the fillings. (I leave mine in the fridge for around 30mins).
4. Combine Ricota and cream cheese and sugar in a bowl, mix them together with an electric mixer until well combine.
5. Add the vanilla extract followed by the egg into the cream mixture one by one (beat one egg in the mixture for around 30sec before adding another one until well-combined and creamy).
6. Add in the blueberries into mixture and stir to combine.
7. Pour the mixture into the tin and bake for 60-75mins in the oven at 180°C.
8. When the cheesecake is cooked, switch off the oven and let it cool in the oven for another 30mins or more.
9. Remove from oven and let it cool for another 60mins before removing the rim of the tin. Refrigerate 3 hours or overnight.


~ by A on January 12, 2009.

2 Responses to “Baked Blueberry Cheesecake”

  1. Cheesecake is my favorite dessert! I like it plain or with a little bit or blueberry/strawberry swirl. I enjoy tasting the richness and the true flavor of the cheese, so not a fan of toppings and tiramisu, kinda odd, eh? I’ll definitely try to bake my own someday =)

  2. I love baked cheesecakes with no toppings! Am not a fan of tiramisu either. 😉

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