Blueberry Cheesecake Slice
with White Chocolate Drizzle | Serves 6+
Blueberries and cheesecake are a match made in heaven and this treat is sure to be a crowd pleaser, bonus it's quick and easy! With a light and creamy cheesecake filling bursting with pops of blueberries there is only one thing to top off this ultimate indulgence... a drizzling of white chocolate.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
/ Serving 2 people
1 packet
classic oat mix
(ContainsGluten, SulphitesMay be present Milk, Sesame, Soy)1 packet
caster sugar
(May be present Milk, Sesame, Soy, Tree Nuts, Gluten, Peanuts)1 packet
cream cheese
(ContainsMilk)1 packet
sour cream
(ContainsMilk)1 packet
white chocolate chips
(ContainsMilk, SoyMay be present Sesame, Tree Nuts, Gluten, Peanuts)1 punnet
blueberries
Not included in your delivery
60 g
butter
(ContainsMilk)1
egg
(ContainsEgg)1 tbs
plain flour
(ContainsGluten)2 tbs
vegetable oil
Preheat the oven to 220°C/200°C fan-forced. Grease and line a medium square baking tin with baking paper. Measure out 60g of butter. Weigh out 200g of the classic oat mix. Weigh out 100g of the caster sugar.
TIP: Weigh out your ingredients before you start as we've sent a bit extra classic oat mix and caster sugar!
Melt the butter in the microwave or in a saucepan. Add the oat mix and stir to combine. Transfer to the lined baking tin. Using the back of a spoon, spread the oat mix evenly and firmly press into the base of the tin. Place in the oven and cook until golden, 10 minutes.
While the oat base is baking, add the cream cheese to a large bowl and whisk, using electric beaters, until smooth, 1-2 minutes. Add the sour cream, egg, caster sugar and plain flour and whisk until smooth, 1-2 minutes. Add 1/2 of the blueberries and gently fold until combined.
Reduce the oven temperature to 180°C/160°C fan forced. Pour the cheesecake mixture on top of the oat base and spread evenly with the back of a spoon. Return to the oven and bake until set but slightly wobbly in the centre, 40-45 minutes. When the cheesecake is cooked allow to cool for 20 minutes. Transfer to a serving plate or board.
While the cheesecake is cooling, place the white chocolate chips and vegetable oil in a medium bowl. Microwave, for 20 second bursts, stirring each time, until the chocolate is melted. When the cheesecake slice has cooled, drizzle with the melted white chocolate.
TIP: Melting the chocolate in 20 second bursts, stops the chocolate from burning.
Cut the blueberry cheescake slice into 9 pieces. Sprinkle with the remaining blueberries to serve.