Peach & Blueberry Cheesecake
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Peach & Blueberry Cheesecake

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Recipe info icon


70 min
Recipe info icon


150 min
For the Crust
Walnuts (Grounded)
23 cup
2 tbsp
38 cup
Graham Cracker Crumbs
13 cup
For Blueberry Compote
Fresh Blueberries
2 cups
Corn Starch
1 tbsp
14 cup
14 cup
Lemon Juice
1 tbsp
For Cheesecake Filling
Cream Cheese (Soften)
650 g
Greek Yoghurt
1 cup
1 cup
Corn Starch
1 tbsp
Vanilla Extract
1 tsp
Peaches (Thinly Sliced)
Fresh Blueberries
1 cup
How to cook
Step 1
  • Preheat oven to 180 degrees Celsius.
Step 2
  • Combine walnuts with graham cracker crumbs, melted butter, and sugar. Press into the bottom of the 9-inch spring form pan.
Step 3
  • Bake for 10 minutes and remove from oven and cool completely.
Step 4
  • Combine 1 cup of blueberries with lemon juice, water, and corn starch over medium heat. Stir occasionally for 2-3mins until thickened.
Step 5
  • Add 1 cup of blueberries to the compote and turn the fire off to allow it to cool completely.
Step 6
  • Beat the softened cream cheese in an electric mixer and add sugar and yogurt, vanilla extract and corn starch and mix until combined.
Step 7
  • Add one egg at a time until just combined then pour it over the crust.
Step 8
  • Add spoonfuls of blueberry compote to the top and swirl with a knife.
Step 9
  • Bake for 1 hour. Then cool for an hour on the counter before removing it from the spring form pan.
Step 10
  • Cool it completely in the fridge for at least 6 hours or overnight.
Step 11
  • When it’s ready to serve, decorate the top of the cake with the thinly sliced peach and blueberries. Serve and enjoy!
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