Blueberry Cheesecake and Oatmeal Streusel Slice
Photography by Josh Griggs.
Treat yourself with this oh-so-delicious blueberry cheesecake slice. The streusel is used to make both the crunchy base and the topping – simple and delicious.
Makes: 1 Slice
INGREDIENTS
Streusel
11/3 cups plain flour
1 cup brown sugar
1 cup rolled oats
1 teaspoon each baking powder and ground mixed spice
½ teaspoon sea salt
150 grams butter, melted
Cheesecake
500 grams cream cheese, at room temperature
½ cup sour cream
1 cup caster sugar
2 large eggs
2 tablespoons custard powder
finely grated zest 1 large lemon
Topping
¼ cup dark seedless berry jam
1½ cups blueberries, fresh or frozen (not thawed)
METHOD
Equipment: Grease a 28cm x 18cm x 4cm-deep slice tin and line with baking paper.
Preheat the oven to 160°C fan bake.
Streusel: Place all the ingredients in a large bowl and mix to form damp crumbs. (I use my fingertips). Take out 2¾ cups of the mix and press firmly and evenly into the base of the slice tin. Set the remaining mixture aside. Bake for 20 minutes until golden and firm. Set aside. Change the oven from fan bake to 160°C regular bake.
Cheesecake: Place all the ingredients in a food processor and blend until smooth. Tip over the base and smooth the top.
Topping: Stir the jam and blueberries together then spoon over the top of the cheesecake. Scatter over the remaining streusel.
Bake for 35-40 minutes, or until the top is golden and the cheesecake is set. Cool then refrigerate for several hours to firm up. Cut into desired size for serving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!