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Lemon and blueberry cheesecake slice
Lemon and blueberry cheesecake slice
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Prep Time:
175 minutes
Cook Time:
50 minutes
Total Time:
225 minutes
Indulge in lemon blueberry cheesecake slice with a delightful strudel topping.
Ingredients:
  • 250g butter, softened
  • 110g caster sugar
  • 300g plain flour
  • 250g cream cheese, softened
  • 395g can condensed milk
  • 2 Free Range Eggs
  • 1 lemon, rind finely grated, juiced
  • 150g blueberry
  • 80g butter, softened
  • 75g caster sugar
  • 110g plain flour
Instructions:
  • In a bowl, use an electric mixer to beat butter and sugar until pale and creamy. Add flour and stir until combined. Shape into a disc, cover with plastic wrap, and freeze for 30 minutes until firm.
  • Preheat the oven to 180°C and prepare a 20cm x 30cm lamington pan by greasing and lining the base and two long sides with baking paper, leaving some overhang.
  • In a medium bowl, use an electric mixer to whip the butter and sugar until pale and creamy. Mix in the flour, then press the mixture into the prepared pan. Bake for 20 minutes or until lightly golden.
  • In a bowl, use an electric mixer to blend cream cheese and condensed milk until smooth. Mix in the eggs one at a time, ensuring each is well incorporated. Stir in lemon rind and lemon juice, then gently fold in the blueberries. Pour the mixture over the base in the pan and smooth the surface.
  • Grate the strudel topping into a bowl using a box grater. Sprinkle evenly over the cream cheese mixture in the pan. Bake for 30 minutes, or until just set. Let cool completely in the pan, then chill in the fridge for 2 hours. Cut into pieces before serving.

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