Zola is known for simplifying complex cooking processes with her easy-to-follow recipes. One of our personal favourites has to be her super easy, super quick recipe for blueberry cheesecake.
Zola Nene's blueberry-ripple baked cheesecake
350 g ginger biscuits
800 g cream cheese, at room temperature
200 g sour cream, at room temperature
180 g castor sugar
4 large eggs
finely grated zest of 1 lemon
100 g fresh or frozen blueberries, puréed
Mix in the butter and then press the mixture over the base of a 20-cm round springform cake tin (not up the sides).
Refrigerate the base while you make the filling.
Set the oven to 140 °C on Convection Setting
In a bowl, mix the cream cheese, sour cream, sugar, eggs and lemon zest until smooth.
Carefully pour the plain batter onto the biscuit base, then swirl the blueberry batter over the top and use a knife or skewer to incorporate the blueberry batter into the cheesecake to create a ripple effect.
Bake for about 45 minutes or until the cheesecake is set and the middle is still slightly wobbly.
Turn off, open the door slightly and leave the cheesecake to gradually cool in the there until it reaches room temperature. Then refrigerate for at least 4 hours before unmoulding, slicing and serving.