EAT | Blueberry & Lemon Baked Cheesecake
Usually, when I share recipes, they are dishes I have made multiple times until I am happy with the recipe. However, I thought it might be fun to share my first attempt at a new recipe.
Cheesecake is one of those things that when it’s good, its DAMN good, but if you mess it up, (well, it’s probably still pretty good!) but you can end up with something that is overly rich and dense and, for me at least, a little too much for the pallet. With this in mind, I have always been wary of making my own baked cheesecakes, in fear of ending up with the latter result. That’s no way to live your life!! As Theodore Roosevelt once said, “It is hard to fail, but it is worse never to have tried to succeed.” So, this week in a bought of cheesecake craving, I armed myself with this recipe and set out to conquer my fear.
She might not be the prettiest of cheesecakes, but for a first attempt, I’m pretty darn pleased with how it turned out! I tweaked the recipe slightly to taste, but it honestly turned out delicious! I think you could even remove the berries and it would still be a great recipe. Do you have a favourite cheesecake recipe? I’m going to keep trying out a few until I’ve mastered the art of the cheesecake and I can start to develop my own perfect recipe. So if you know a good one, let me know - I’d love to try it out!
200g of Scotch Finger biscuits
80g of melted butter
375g of cream cheese
3/4 cup of caster sugar
150ml of cream
1 teaspoon of lemon zest
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
1 1/2 cups of Frozen Blueberries
Icing sugar (to dust)
1. Preheat oven to 150 Celsius and grease a 22cm springform cake tin and line with baking paper.2. Place the biscuits in a food processor and process until they resemble fine bread crumbs. Add the melted butter and pulse again until the mixture comes together.
3. Pour into the prepared cake tin and press firmly into a crust. Refrigerate while preparing the filling.
4. Clean the processor before adding the cream cheese, sugar, cream, lemon zest & juice and vanilla. Process until smooth and creamy.
5. Add eggs, one at a time, and pulse in short bursts to combine.
6. Remove the crust from the fridge and scatter with half the blueberries. Pour the cream cheese mixture into tin and smooth to ensure the the crust is coverered. Scatter the remaining berries across the top.
7. Bake for 1 hour (the cheesecake should still be slightly wobbly in the centre) Allow to cool completely in oven and refrigerate overnight.
8. To serve, dust cheesecake with icing sugar and scatter with additional berries.