Blueberry Cheesecake


  • 1 large (23cm) spring-form pan
  • mixer
  • mixing bowl


  • 1000 grams cream cheese
  • 200 grams caster sugar
  • 4 eggs
  • 500 grams berries of your choice (I prefer blackberries as the seeds add a grand crunch to the smoothness of the cheesecake)
  • 150 grams almond meal


  • pre-heat over to 160ºC
  • sit cream cheese on the bench until it is room temperature
  • put cream cheese and sugar into mixing bowl
  • beat cream cheese and sugar until smooth
  • add eggs to mixture one at a time until well combined
  • add 100 grams of the berries to the mixture (optional – you can put all on top if you wish), beat until smooth
  • add 150 grams almond meal, beat until smooth
  • spoon mixture into spring-form pan
  • bake for 1 hour
  • allow to cool on bench
  • cover with berries
  • refrigerate over night (if you can wait that long – it really is better the next day)
  • eat

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6 Responses to Cheesecake

  1. Griff says:

    lovely… thanks for sharing!

  2. Rantz says:

    Thanks Griff – I hope you might give the recipe a try and let me know how it turns out for you.

  3. joanygee says:

    Almond meal? Something I’ve never come across. What would you use as a substitute? Especially as I cannot stand almonds in any shape or form. Looked good until I read about almonds.

  4. Rantz says:


    Almond meal is almond ground until it resembles flour: you can use any type of ground nut for this purpose – I use almond as it adds a bit of sweetness allowing for a sweet cheesecake with a reduction in the amount of added sugar.

  5. Lesley Rowlands says:

    Thanks very much Rantz. I can’t wait to make it! Yours was absolutely yummy.

  6. Rantz says:

    That’s grand Lesley – I’m glad the URL got to you.

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