Bringing together sweet blueberries and sour lemons, this simple cheesecake is light but luscious. It’s the perfect end to a lazy summer meal.
Preparation time: 25 minutes (+ 1 hour cooling and 3 hours chilling time)
Baking time: 1 hour 10 minutes
Melted butter, extra, to grease
375 g (13 oz) cream cheese, at room temperature, cubed (see Baker’s tips)
3 eggs, at room temperature
185 g (61/2 oz/3/4 cup) sour cream
125 ml (4 fl oz/1/2 cup) thin (pouring) cream
165 g (5¾ oz/3/4 cup) caster (superfine) sugar
1 tablespoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
200 g (7 oz) fresh or frozen blueberries (see Baker’s tips)
Icing (confectioners’) sugar, to dust
100 g (31/2 oz) plain sweet biscuits
60 g (21/4 oz) butter, melted
1. Preheat the oven to 150°C (300°F). Line the base of a 20 cm (8 in) spring-form cake tin with baking paper. Brush the side of the tin with a little melted butter to grease.
2. To make the Biscuit base, process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. 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.
3. 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.
4. Bake for 1 hour 10 minutes or until the cheesecake is just set but the centre trembles slightly when the tin is shaken gently. 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). 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.
Orange & Raspberry Cheesecake – Replace the lemon zest and juice with orange zest and juice. Replace the blueberries with fresh or frozen raspberries.
Blueberry & White Chocolate Cheesecake – Replace the lemon zest and juice with 11/2 teaspoons natural vanilla extract or essence. Melt 180 g (6 oz) good-quality white chocolate and cool to room temperature. Add to the bowl of the food processor just before transferring the mixture to the tin and process until just combined.
Individual Lemon & Blueberry Cheesecakes – Line a 12-hole 80 ml (21/2 fl oz/1/3 cup) capacity muffin tin with paper cases. Divide the biscuit base, cream cheese mixture and blueberries evenly among the cases. Bake at 160°C (315°F) for 30 minutes. Cool as per the recipe, then chill in the fridge for at least 1 hour before removing the paper cases and serving.
Recipes and images from BakeClass by Anneka Manning (Murdoch Books) $45 available now in all good bookstores and online. Buy the book here.
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