Peach & Blueberry Cheesecake

Serving 8 paxs
Preparation Time 2 hrs 30mins
Skill Intermediate

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.

  1. Preheat oven to 180 degrees Celsius
  2. Combine walnuts with graham cracker crumbs, melted butter, and sugar. Press into the bottom of the 9-inch spring form pan.
  3. Bake for 10 minutes and remove from oven and cool completely.
  4. Combine 1 cup of blueberries with lemon juice, water, and corn starch over medium heat. Stir occasionally for 2-3mins until thickened.
  5. Add 1 cup of blueberries to the compote and turn the fire off to allow it to cool completely.
  6. Beat the softened cream cheese in an electric mixer and add sugar and yogurt, vanilla extract and corn starch and mix until combined.
  7. Add one egg at a time until just combined then pour it over the crust.
  8. Add spoonfuls of blueberry compote to the top and swirl with a knife.
  9. 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.
  10. When it’s ready to serve, decorate the top of the cake with the thinly sliced peach and blueberries. Then serve and enjoy!


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