Photography by Steve Brown
- 1 quantity Kim’s cheesecake (see related recipe)
- 3 teaspoons vanilla extract
- 1 cup frozen blueberries
Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing a 3cm overhang.
Follow steps 1 and 2 of Kim’s cheesecake (see related recipe), adding vanilla with sugar. Pour mixture into prepared pan. Top with blueberries.
Follow step 3, cooking for 30 to 40 minutes or until just set.
Serve with whipped cream, thawed frozen berries, or chocolate curls. Dust cheesecakes with icing sugar mixture, drinking chocolate or cocoa powder.
We used non-stick springform pans. If using regular pans, line the base with baking paper.
Super Food Ideas - July 2009, Page 66
Recipe by Kim Coverdale