- 300 g biscuits, crushed
- ½ cup (75 g) slivered almonds, toasted
- 125 g butter, melted
- 2½ tsps powdered gelatine
- 2 tbsps cold water
- 500 g cream cheese, softened
- 395 g can sweetened condensed milk
- ½ cup (120 g) sour cream
- 3 tsps finely grated lemon rind
- ⅓ cup (80 ml) lemon juice, strained
BLUEBERRIES IN SYRUP
- ½ cup (110 g) caster sugar
- ½ cup (125 ml) water
- 2 strips lemon rind
- 250 g blueberries
Preheat the oven to 180 C (160 C fan-forced). Grease base and sides of a 20 cm x 30 cm slice pan. Line base and sides with baking paper, extending paper 5 cm over all sides.
Combine biscuit crumbs, almonds and butter in a bowl. Press evenly over base of prepared pan. Bake for about 20 mins or until deep golden brown; cool.
Sprinkle gelatine over cold water in a small bowl. Microwave on high (100 per cent) for about 15 secs; stir to dissolve gelatine. Cool for 5 mins.
Meanwhile, beat cream cheese in a large bowl with an electric mixer until smooth. Gradually beat in the condensed milk, sour cream, rind, juice and gelatine mixture. Pour over biscuit base; smooth top. Refrigerate for 4 hrs or until firm.
BLUEBERRIES IN SYRUP Combine sugar, water and lemon rind in a small saucepan. Stir over low heat until sugar is dissolved. Bring to the boil; simmer, uncovered, for 5 mins or until thickened slightly. Place blueberries in a heatproof bowl, pour over hot syrup. Cool before serving.
Cut cheesecake into slices and serve topped with blueberries in syrup.
TIP Cut pieces from the slice as you need it. This way, the cut surface is reduced, so the slice will keep fresher for longer.
Most slices will keep for 2 to 3 days in an airtight container. Refrigerate those containing dairy products. Most slices can be frozen for up to 2 months but those with icings and cream fillings may crack and change in appearance as they thaw.