Tuesday, 22 September 2015

Lemon & blueberry cheesecake

Fresh and zesty lemon cheesecake, covered with lemon curd and blueberries, perfect bake to end the summer!


For the base:

  • 10 digestive biscuits 
  • 60g melted butter
For the cheesecake:
  • 700g cream cheese
  • zest of 5 lemons
  • juice of one lemon
  • 2tbsp corn flour
  • 4eggs
  • 1/2 cup double cream 
  • 1cup icing sugar
  • 1cup blueberries
  • 1/2 jar lemon curd
  • blueberries to decorate 

To make the base place biscuits in a food processor, or crush with a rolling pin until you have fine crumbs.  Add melted butter and stir.  Press the mixture into a lined 20cm baking tin and leave in the fridge to firm up for about half an hour.  

To make the cheesecake mix cream cheese with icing sugar, then add eggs one at a time.  

Add all remaining ingredients and bake in a pre-heated oven at 170C for about 50-60 minutes. 

Leave the cheesecake to chill in the fridge for at least 5 hours, then spread lemon curd on top. Decorate with blueberries. 


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