My ‘Super Easy Baked Cheesecake’ is literally super easy. If you have a food processor OR reasonably powerful hand mixer, it would be the easiest cheesecake recipe you can find as the biscuit base is optional. Today I added Blueberries. It is not the best looking cheesecake, as it cracked a little today and the shape was not perfect, but it tasted fantastic.

Cake Tin

20cm Round Springform Cake Tin

Ingredients

Base *The biscuit base can be left out if you like.
120g Plain Sweet Biscuits *I used Marie Biscuits
60g Butter *melted
*Note: Add a small amount of Cream or Milk if more moisture is needed.

Filling
250g Cream Cheese *softened
1/3 cup Caster Sugar
200ml Thickened Cream
2 large Eggs
3 tablespoons Plain Flour
2 tablespoons Lemmon Juice
125g fresh Blueberries
Powdered Sugar for dusting *optional

Method
  1. Preheat oven to 170℃. Line the base and the sides of 20cm springform cake tin with baking paper.
  2. In a tough plastic bag, break Biscuits until fine crumbs. Add melted Butter and mix well. Press the crumb mixture into base of tin.
  3. Place all filling ingredients into food processor and blend for two to three minutes until thick and smooth. Alternatively, you can blend the mixture using an electric mixer. Mix Cream Cheese and Sugar first, add other ingredients, and mix until thick and smooth.
  4. Add Blueberries, but save some to scatter them on top. Pour the mixture into the cake tin, smooth surface evenly, and scatter the saved Blueberries on top.
  5. Bake for 45 to 50 minutes OR until golden. Allow to cool completely. I recommend to chill the cake in the fridge. I dusted the cake with Powdered Sugar before serve.