Baked Blueberry Cheesecake

By Robert Campbell – Master Baker OX RABBIT



  • 200 g Plain biscuit
  • 120 g  salted butter , melted


  • 500g cream cheese , softened 
  • 2 tbsp plain flour (all purpose flour)
  • 1 tsp  Madagascan Vanilla Bean
  • 125g sour cream (full fat)
  • 330g  Caster Sugar
  • Freshly grated lemon rind
  • 3 eggs , at room temperature
  • 1 punnet Blueberries
Think Bass, Light Filling

Prep Time: 30 minutes Cook Time:55 minutes Servings: 12

Baking Pan Size 23cm x 17 cm 


  • Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
  • Get a 23cm x 17cm baking dish, butter lightly and line with baking paper on the base.


  • Break up biscuits roughly by hand and place in a food processor.
  • Blitz until fine crumbs.
  • Add butter, briefly blitz until dispersed and it resembles wet sand.
  • Pour into the prepared dish, spread it out over the base, Use something with a flat base, to flatten the base.


  • Use a mixer or beater to beat the cream cheese until smooth – about 30 seconds on medium high,.
  • Add flour, beat until just combined (10 sec).
  • Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 – 15 sec).
  • Add eggs one at a time, beat in between until just combined (10 sec each). Don’t over beat, do not want to aerate the batter.
  • Pour into prepared crust.
  • Bake for 55 minutes. The top should be a very light golden brown, not cracked, It should jiggle slightly when you gently shake the pan.
  • Cool the cake in the oven with the door open, then refrigerate for 4 hours+ in the pan.
  • Top with berries and dust with icing sugar, If you wish.

OX`s Notes:

  1. Cool in oven: This helps stop the surface from cracking.
  2. Place Baking :Paper over the top while baking,
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