This easy recipe for baked lemon cheesecake with blueberries will serve 12, but who would refuse seconds or leftovers for the next day?
- 200g (7oz) all-butter shortbread, finely crushed
- 75g (3oz) ground almonds
- 85g (3½oz) melted butter
- 600g (1lb 5oz) Philadelphia cream cheese
- 180g (6½oz) sugar
- 1 x 284ml pot soured cream
- 4 eggs
- zest and juice 3 unwaxed lemons
- blueberries, to serve
Prepare the cheesecake up to 2 days before serving
Preheat oven to 140 C, 120 C fan, 275 F, gas 1. To begin making this cheesecake recipe, crush shortbread in a food processor, put into a bowl and add the almonds and melted butter. Mix well, then press into base of the tin. Put in the fridge while you prepare the filling.
The filling is easy; just put all the ingredients into the food processor and blitz until well blended. Put a double layer of foil around the tin, as you are going to bake the cheesecake in a water bath. Put the lined tin in a roasting tin, pour in the filling, then put it into the oven and pour around 2cm (¾in) boiling water from the kettle into the roasting tin. Bake for 1 hour, then turn off the oven and leave the cake to cool in the oven for 1 to 2 hours. Cover with clingfilm and place in the fridge overnight.
For the topping, cook the blueberries with a few spoons of water until they start to pop. Leave to cool before serving with the cheesecake.