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Blueberry and lemon baked cheesecake
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Prep Time:
30 minutes
Cook Time:
420 minutes
Total Time:
450 minutes
Treat your loved ones to a decadent blueberry lemon cheesecake.
Ingredients:
  • 200g Scotch Finger biscuits
  • 80g butter, melted
  • 375g cream cheese, softened
  • 161.25 gm caster sugar
  • 300ml cream
  • 1 tsp lemon zest
  • 42.00 gm lemon juice
  • 375.00 ml Fresh Frozen Blueberries
  • Icing sugar, to dust
  • Fresh blueberries, to decorate (optional)
Instructions:
  • Preheat oven to 170C (150C fan), then generously spray a 22cm springform pan with oil and line the base with baking paper.
  • Place the biscuits in a food processor and blend until they turn into fine bread crumbs. Add the butter and pulse until the mixture forms a cohesive texture. Press the crumb mixture firmly into the base of the pan and chill in the refrigerator.
  • Clean the processor and combine cream cheese, sugar, half of the cream, zest, juice, and vanilla. Blend until velvety. Add eggs one by one, pulsing gently. Transfer the mixture to the pan, sprinkle blueberries, and gently fold to distribute evenly.
  • Bake the cheesecake for 1 hour until it's slightly wobbly in the center. Allow it to cool completely in the oven and then refrigerate overnight.
  • Sprinkle cheesecake with powdered sugar and enjoy with the rest of the whipped cream and fresh blueberries.

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