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  1. Hi
    Im making this tomorrow and wondering how do you get the lip around the top of the cake before the berries are poured over.

  2. I’m exited to try this but am a little annoyed that I came home with all the ingredients, read through the recipe and saw your note at the end saying if you’re weighing the cream cheese to weigh out 560g. I bought 460g thinking I was fine and now I’m going to have to go back! Can you please update the ingredients to mention the actual weight and not just 2 tubs of a specific brand please?

    1. Hi Em, I’m so sorry about the confusion! I did try to make it super clear by adding it in bold in the notes so it’s hard to miss with the asterisk in the ingredients. I’ll see how else I can implement it into the ingredients.

  3. I am very interested in trying this cake, but I’d like to know, if it really has to be in the oven for 1-1,5 h at 180 C? That is a very long timr for any cheesecake, that I have seen.
    Also, will the cheesecake work, if mixing whole blueberries in the filling, before baking? I really like the texture, that berries give in a cake, but far from all cakes will work that way.

    1. Hi Mathilda, yes that’s correct. That’s a normal time for baked cheesecake recipes. You might be looking at recipes where the filling is set in the fridge rather than being baked? They also do take longer to set that way too. You certainly can add blueberries in the filling, however, I haven’t personally tried it. I hope you love it as much as I do! 🙂