Ingredients
• 375g cream cheese, softened
• 3/4 cup caster sugar
• 300ml cream
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 1 tsp vanilla extract
• 3 eggs
• 1 1/2 cups Coles Brand Australian Fresh Frozen Blueberries
• Icing sugar, to dust
• Fresh blueberries, to decorate (optional)
• 200g Scotch Finger biscuits
• 80g butter, melted
Method
1. Preheat oven to 170C (150C fan). Spray side and base of 22cm springform pan with oil. Line base with baking paper.
2. In a food processor, process biscuits until they resemble fine bread crumbs. Add butter and pulse until mixture comes together. Press crumb mixture into base of pan. Refrigerate.
3. Wipe processor clean and add cream cheese, sugar, half of the cream, zest, juice and vanilla. Process until smooth and creamy. Add eggs, one at a time, and process in short bursts. Pour into pan, scatter over blueberries and stir gently to distribute evenly.
4. Bake for 1 hour; the cheesecake should still be slightly wobbly in the centre. Cool completely in oven. Refrigerate overnight.
5. Dust cheesecake with icing sugar and serve with remaining cream, whipped, and fresh blueberries.
