You can also use fruits such as cherries or raspberries instead of the blueberries.
This crustless cheesecake is a real treat with few ingredients. The cookies crumbled over the top add a great crunch and the blueberries add a touch of sweetness.
- 500 g (1 lb 2 oz) cream cheese, softened
- 2 tsp vanilla bean paste
- ½ tsp liquid stevia
- 2 eggs
- 80 g (2¾ oz/⅓ cup) sour cream
- 3 tsp cornflour (cornstarch)
- 5 cacao nib hazelnut cookies, broken into chunks
- 125 g (4½ oz) fresh or frozen blueberries
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 2 hours
Preheat the oven to 140°C/275°F (fan-forced). Grease and line the base and two long sides of a 17 cm x 26 cm (6¾ in x 10¼ in) slice tin with a piece of non-stick baking paper, extending the paper about 4 cm (1½ in) above the sides of the tin to assist with the removal of the cooked cheesecake.
Whiz the cream cheese, vanilla bean paste and stevia in a food processor until smooth. Add the eggs, sour cream and cornflour and process until well combined.
Pour the mixture into the prepared tin and sprinkle over the cookie chunks and blueberries. Bake for 30–35 minutes, or until the top is lightly browned and the centre is just set – it should wobble slightly.
Chill in the refrigerator for 2 hours or until ready to serve.
This cheesecake will keep for 2–3 days, covered, in the refrigerator.
This recipe is from Incredible Bakes (Smith Street Books). Photography by Chris Middleton.