Name: Lemon and blueberry cheesecake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 10
Ingredients: Biscuit base; 100 gram plain sweet biscuits; 60 gram butter, melted; extra melted butter, to grease; 375 gram cream cheese, at room temperature, cubed (see tips); 3 eggs, at room temperature; 3/4 cup (185g) sour cream; 1/2 cup (125ml) thin (pouring) cream; 3/4 cup (165g) caster (superfine) sugar; 1 tablespoon finely grated lemon zest; 2 tablespoon freshly squeezed lemon juice; 200 gram fresh or frozen blueberries (see tips); icing (confectioners') sugar, to dust

Bringing together sweet blueberries and sour lemons, this simple cheesecake from Anneka Manning’s cookbook ‘BakeClass’ is light but luscious. It’s the perfect end to a lazy summer meal.

Looking fo more cheesecake recipes or more blueberry desserts?

Ingredients

Biscuit base

100 gram plain sweet biscuits

60 gram butter, melted

extra melted butter, to grease

375 gram cream cheese, at room temperature, cubed (see tips)

3 eggs, at room temperature

3/4 cup (185g) sour cream

1/2 cup (125ml) thin (pouring) cream

3/4 cup (165g) caster (superfine) sugar

1 tablespoon finely grated lemon zest

2 tablespoon freshly squeezed lemon juice

200 gram fresh or frozen blueberries (see tips)

icing (confectioners') sugar, to dust

Method

1.Preheat the oven to 150°C. Line the base of a 20 cm spring-form cake tin with baking paper. Brush the side of the tin with a little melted butter to grease.

2.Make biscuit base: Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined.

3.Sprinkle the mixture over the base of the tin and use the back of a metal spoon or the base of a glass to press down to cover evenly. Put the tin on a baking tray and place in the fridge.

4.Clean the food processor bowl and process the cream cheese until smooth. Add the eggs and process until smooth. Add the sour cream, thin cream, sugar, lemon zest and juice and process until well combined and smooth, scraping down the side and base of the bowl when necessary. Pour into the tin over the base. Scatter the blueberries over the top.

5.Bake for 1 hour 10 minutes, or until the cheesecake is just set but the centre trembles slightly when the tin is shaken gently.

6.Turn off the oven, use a wooden spoon to keep the oven door ajar and leave the cheesecake in the oven for 1 hour (this helps prevent the cheesecake from cracking).

7.Transfer the cheesecake, still in the tin, to the fridge and chill for at least 3 hours or until well chilled. Dust with icing sugar and serve.

Having the cream cheese at room temperature means it will easily become smooth and creamy in the food processor. If you use it straight from the fridge it will take longer and you’ll need to scrape the side and base of the food processor frequently so that no lumps are left after processing. If using frozen blueberries, use them straight from the freezer – do not thaw. Recipe and image from BakeClass by Anneka Manning (Murdoch Books) RRP $45 available now in all good bookstores and online.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories