Blueberry Cheesecake - Delicious and great for parties!

Baked Blueberry Cheesecake

This is a great cheesecake recipe that is easy to follow and easy to make. It will serve 14-16 people and will keep covered in the fridge for 3 days and is best made at least one day before serving.

You will need:

• 300ml sour cream (10.5 fl oz)
• 150g butter (5 oz)
• 4 eggs
• 300g blueberries (10.5 oz)
• 270g (9.5 oz) white sugar or 325g (11.5) granulated sugar
• vanilla extract
• 4 tablespoons flour
• 1kg cream cheese (35 oz)
• 400g biscuits (14 oz)

Pre-heat oven: 160C Fan, 180C Conventional, Gas Mark 3, 325F

Tips:

You can switch blueberries for raspberries or strawberries.

Never use low fat cream cheese.

You can freeze this cheesecake on the day you make it - wrap very well in cling film first.

You can add less cream cheese to make a slightly lighter textured cheesecake (900g) keep other amounts the same.

Bake in a medium heat oven - too much heat will cause the top to brown before the cheesecake cooks