Blueberry Cheesecake Slice
with White Chocolate Drizzle | Serves 8+
- Milk
- Gluten
- Sulphites
- Wheat
- Eggs
- Soy
- Milk
- Sesame
- Soy
- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Gluten
- Pine nut
- Wheat
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 that can top off this ultimate indulgence... a drizzling of white chocolate.
Ingredients
1 packet
classic oat mix
(Contains: Gluten, Sulphites, Wheat; May be present: Milk, Sesame, Soy, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
caster sugar
(May be present: Milk, Sesame, Soy, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Gluten, Pine nut, Wheat.)
1 packet
cream cheese
(Contains: Milk;)
1 packet
sour cream
(Contains: Milk;)
1 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Sesame, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Gluten, Wheat.)
1 punnet
blueberries
Not included in your delivery
60 g
butter
(Contains: Milk;)
1
egg
(Contains: Eggs;)
1 tbs
plain flour
(Contains: Gluten, Wheat;)
2 tbs
vegetable oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Grease and line the baking tin with baking paper. Remove the cream cheese from the fridge and set aside to soften. Measure 60g butter. Weigh 200g classic oat mix. Weigh 100g caster sugar.
TIP: Weigh out your ingredients before you start as we've sent a bit extra of the classic oat mix and caster sugar!
In a large heatproof bowl, microwave the butter for 20 second bursts until melted. Add the classic oat mix and stir to combine. Transfer to the lined baking tin. Using the back of a spoon, firmly press the oat mix into the base. Bake for 10 minutes. Remove the tin and set aside. Reduce the oven temperature to 180°C/160°C fan-forced.
While the oat base is baking, add the cream cheese to a large bowl and beat, using electric beaters, until smooth, 1-2 minutes. Add the sour cream, egg, caster sugar and plain flour and beat until smooth, 1-2 minutes. Gently fold in 1/2 of the blueberries until combined.
Pour the cheesecake mixture on top of the oat base, spreading out evenly with the back of a spoon. Bake until set but slightly wobbly in the centre, 40-45 minutes. Set aside to cool for 20 minutes.
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.
TIP: Melting the chocolate in 20 second bursts stops the chocolate from burning.
Transfer the cheesecake slice to a serving plate or board and slice into 9 pieces. Drizzle with the melted white chocolate and sprinkle with the remaining blueberries to serve.
