Blueberry Cheesecake

Blueberry Cheesecake

Delicious blueberry cheesecake with a digestive biscuit base and taste of cardamom. Very easy to make and it comfortably makes 24 slices.


Step 1
  • Mix the biscuit with the cardamom seeds into fine crumbs. Melt the butter and mix with the crumbs. Put the biscuit mixture into a baking tray, about 30 x 40 cm.
Step 2
  • Leave the gelatin in cold water for 5 minutes. Whisk together sour cream with quark, sugar and salt in a bowl.
Step 3
  • Heat the berries in a pan mixing them in smoothly. Allow to boil. Remove from heat and stir in the gelatin sheet. Whisk the blueberry purée in with the quark mixture.
Step 4
  • Pour the blueberry and quark mixture onto the biscuit base and leave to set in the fridge for about 5 hours, or until set. Then cut into squares and garnish with blueberries."


Digestive biscuits
600 g
Crushed ground cardamom Seeds
1½ tbsp
300 g
Leaf gelatine
Frozen blueberries (Thawed)
250 g
Sour cream
600 ml
Vanilla quark
500 g
Caster sugar
240 g
½ tsp
1 handful