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Blueberry Cheesecake

Blueberry Cheesecake

Recipe from: 30 September 2009
Preparation time: 10 mins
Cooking time: 20 mins


  • 1
    can condensed milk
  • serve with whipped cream or ice cream
  • 30
  • 1
    tub smooth cottage cheese
  • 60
    lemon juice (concentrated)
  • 1
    can blueberries
  • 20
  • 10
    corn flour
  • 1
    swissroll ( plain jam )
Servings: Change Serving


Slice swissroll and place in bottom of a 20cmx20cm tart dish.
Mix cottage cheese, condensed milk and lemon juice and spread evenly over swiss roll slices.
Refrigerate till set. Place blueberries ( with liquid ) in a saucepan, add sugar and bring to boil over low heat.
Do not stir as this will crush the berries.
Mix corn flour with water and add to berries to thicken, stir carefully till corn flour is cooked.
Allow to cool to room temperature, spread evenly over cheese mixture.
(It is important not to spread blueberries over cheese mixture while still hot).
Refrigerate till ready to serve.
Serve with whipped cream or ice cream.

Read more on: dairy

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