Lemon Blueberry Cheesecake
This easy-to-make lemon blueberry cheesecake, sweet and flavored, is the perfect addition to any dessert table!
Ingredients:
200g of Scotch Finger biscuits
80g of butter, melted
375g of cream cheese softened
3/4 cup of caster sugar
300ml of cream
1 teaspoon of lemon zest
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
3 eggs
1 1/2 cups of Coles Brand Australian Fresh Frozen Blueberries
Icing sugar, to dust
Fresh blueberries, to decorate
Instructions:
1. Preheat the oven to 170C (150C fan). Spray with oil on the side and base of the 22cm springform pan. Base-line with baking paper.
2. Process the biscuits in a food processor until they resemble fine bread crumbs. Before the mixture comes together, add butter and pulse. Press the mixture of crumbs into the base of the pan. refrigerate.
3. Clean the processor and add the cream cheese, sugar, half the cream, zest, juice, and vanilla to the mixture. Process until creamy and smooth. Add eggs, one at a time, in short bursts, and process them. To distribute evenly, pour into the pan, scatter over the blueberries, and stir gently.
4. Bake for 1 hour; the cheesecake in the center should still be slightly wobbly. In the oven, cool completely. Overnight, refrigerate.
5. Serve with the remaining cream, whipped, and fresh blueberries, and dust the cheesecake with icing sugar.
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