Ingredients
For the Crust:
⅔ cup Walnuts (Grounded)
2 tbsp Sugar
6 tbsp Butter
⅓ cup Graham Cracker Crumbs*
For Blueberry Compote:
2 cups Fresh Blueberries
1 tbsp Corn Starch
¼ cup Sugar
¼ cup Water
1 tbsp Lemon Juice
For Cheesecake Filling:
650g Cream Cheese (Soften)
1 cup Greek Yoghurt
1 cup Sugar
1 tbsp Corn Starch
1 tsp Vanilla Extract
4 Eggs
3 Peaches (Thinly Sliced)
1 cup Blueberries
*Available at your nearest FairPrice store.
Method
- Preheat oven to 180 degrees Celsius
- Combine walnuts with graham cracker crumbs, melted butter, and sugar. Press into the bottom of the 9-inch spring form pan.
- Bake for 10 minutes and remove from oven and cool completely.
- Combine 1 cup of blueberries with lemon juice, water, and corn starch over medium heat. Stir occasionally for 2-3mins until thickened.
- Add 1 cup of blueberries to the compote and turn the fire off to allow it to cool completely.
- Beat the softened cream cheese in an electric mixer and add sugar and yogurt, vanilla extract and corn starch and mix until combined.
- Add one egg at a time until just combined then pour it over the crust.
- Add spoonfuls of blueberry compote to the top and swirl with a knife.
- Bake or 1 hour. Then, cool for an hour on the counter before removing it from the spring form pan and cool it completely in the fridge for at least 6 hours or overnight.
- When it’s ready to serve, decorate the top of the cake with the thinly sliced peach and blueberries. Then serve and enjoy!