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    Blueberry Sponge Cheesecake


    Source of Recipe


    Internet

    List of Ingredients




    4 eggs
    3/4cup caster sugar
    1 cup SR flour (sifted)
    4 tblspn boiling water
    350g neufchatel cheese, softened
    100 g butter (unsalted and softened)
    1/3 cup caster sugar, extra
    1/2 cup ground almonds
    2 tblspn galliano or other liquer
    1 punnet blueberries
    1/4 plum jam
    icing sugar for dusting

    Recipe



    Beat eggs and sugar together until thick anbd creamy. Fold in flour and
    water.
    Pour into a buttered and lined 24cm springform pan and bake at 180C for
    40-45min.
    Remove and cool on a rack
    Cream neufchatel, butter and extra sugar together
    Stir in almonds, liquer and berries. Cut sponge in half and place one
    half back in springform tin.
    Spread with jam. Top with cheese mixture.
    Cut remaining sponge into 12 wedges and arrange on top.
    Refrigerate until set. Serve dusted with icing sugar.

    Serves 12

 

 

 

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