- 200g (7oz) all-butter shortbread, finely crushed
- 75g (3oz) ground almonds
- 85g (3½oz) melted butter
- For the filling
- 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
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.
Top Tip for making Baked Lemon Cheesecake with Blueberries
Prepare the cheesecake up to 2 days before serving