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Microwave Blueberry Cheesecake

Blueberry cheesecake is a timeless treat with a buttery biscuit base and a creamy, fluffy filling. This one is baked to perfection with the Panasonic DS59N 4-in-1 Steam Combination Microwave Oven and its 'steam shot' mode. It's finished with blueberry jam and crowned with fresh blueberries, and then adorned with edible flowers for a stunning, celebratory presentation.
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Video

Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 6

Ingredients

  • 120 g Biscuit or sweet cracker
  • 50 g Melted butter
  • 500 g Cream cheese
  • 90 g Castor sugar
  • 2 Eggs
  • 200 g Sour cream
  • 2 tbsp Corn flour
  • 100 g Fresh blueberry
  • ½ can Blueberry pie filling
  • Icing sugar to dust

Instructions

Prepare Crust

  • Crushed biscuits until fine and add in melted butter. Mix it well.
  • Pour the mixture into a lined cake tin, level it out with a spoon.
  • Place the crust in the refrigerator to set.

Prepare Filling

  • Beat cream cheese and sugar until smooth and fluffy.
  • Add eggs one at a time and beat until smooth.
  • Add in corn flour and sour cream.
  • Pour the cheesecake filling into cake tin with the crushed biscuit.
  • Scatter ⅓ of the blueberries on top and gently press blueberries into the filling.

Baking

  • Add water into the water tank of The Panasonic DS59 4-in-1 Steam Combination Microwave Oven.
  • Preheat oven to 170ºC for 50 mins.
  • Place the cheesecake tin on the lower shelf.
  • Add Steam Shot for 3 mins halfway through the baking process.
  • Once it's done, let it cool in the cake tin without overturning.
  • Decorate the cheesecake with blueberry jam & fresh blueberries.
  • Dust the cheesecake with icing sugar for final touch.