Food & Wine
Blueberry lemon cheesecake
This sensational blueberry and lemon baked cheesecake is the perfect way to spoil your family and friends (or even just yourself!). Try this recipe today!
Serves: Six
Ingredients:
- 375g cream cheese, softened
- ¾ cup caster sugar
- 300ml cream
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 eggs
- 1 ½ cups frozen blueberries
- Icing sugar, to dust
- Fresh blueberries, to decorate (optional)
- 200g Scotch Finger biscuits
- 80g butter, melted
Method:
- Preheat oven to 170C (150C fan). Spray side and base of 22cm springform pan with oil. Line base with baking paper.
- In a food processor, process biscuits until they resemble fine breadcrumbs. Add butter and pulse until mixture comes together. Press crumb mixture into base of pan. Refrigerate.
- Wipe processor clean and add cream cheese, sugar, half of the cream, zest, juice and vanilla. Process until smooth and creamy. Add eggs, one at a time, and process in short bursts. Pour into pan, scatter over blueberries and stir gently to distribute evenly.
- Bake for 1 hour; the cheesecake should still be slightly wobbly in the centre. Cool completely in oven. Refrigerate overnight.
- Dust cheesecake with icing sugar and serve with remaining cream, whipped, and fresh blueberries.
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