Zola Nene’s Blueberry-ripple Baked Cheesecake

A baked cheesecake that will impress your guests

General info

Serves: Serves 8–10


  • 350 g ginger biscuits
  • 80 g butter, melted
  • 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


  1. Pulse the biscuits in a food processor until fine.
  2. Mix in the butter and then press the mixture over the base of a 20-cm round spring form cake tin (not up the sides).
  3. Refrigerate the base while you make the filling.
  4. Preheat the oven to 120 °C.
  5. In a bowl, mix the cream cheese, sour cream, sugar, eggs and lemon zest until smooth.
  6. Transfer 60 ml (a quarter of a cup) of the batter to a separate bowl and mix in the blueberry purée.
  7. 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.
  8. Bake for about 1 hour and 45 minutes or until the cheesecake is set and the middle is still slightly wobbly.
  9. Turn off the oven, open the door slightly and leave the cheesecake to gradually cool in the oven until it reaches room temperature. Then refrigerate for at least 4 hours before unmoulding, slicing and serving.

Zola book cred

Extracted from Simply Delicious by Zola Nene (Struik Lifestyle). Photographs: © Penguin Random House South Africa (Pty) Ltd / Dawie Verwey

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