Baked Lemon Cheesecake with Blueberries Recipe

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serves:

12

Skill:

easy

Prep:

15 min

Cooking:

1 hr

Nutrition per portion

RDA
Calories 532 kCal 27%
Fat 44g 63%
  -  Saturates 25g 125%

Ingredients

  • 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

Method

  • 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

Prepare the cheesecake up to 2 days before serving

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