BK Blueberry and Lemon Cheesecake

This blueberry and lemon cheesecake is definitely a show stopper! The lemon within the filling and crust, brings a zesty flavour to the overall cheesecake, especially with the cream cheese. This cheesecake is a very time-consuming recipe but the end result is absolutely delicious!

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Ingredients

Shortbread:

• 5 tbsp unsalted butter, melted
• 30 Lemon Shortbread Biscuits (link)

Blueberry and Lemon Cheesecake:

• 750g cream cheese, softened
• 2 cups caster sugar
• 2 tsp lemon zest
• ¼ cup plain flour
• 2 tbsp cornflour
• 1 tsp vanilla extract
• ½ tsp salt
• 6 eggs
• ½ cup freshly squeezed lemon juice
• 125g (punnet) blueberries

Topping:

• ¼ cup sour cream
• 1 tsp vanilla liqueur
• 2 tsp caster sugar
• 250g (2 punnets) fresh blueberries

Method
Preheat the oven to 120˚C.

Place a tray with 5 cups of hot water onto the bottom rack in the oven.

Coat the inside of a 25cm x 6.5cm spring-form cake tin with butter and set aside.

Place the biscuits in a food processor and pulse until they resemble bread crumbs.

Place the crumbs into a large bowl. Add the melted butter and mix by hand. The crumbs should start to hold together.

Press the crumbs into the cake tin, including the sides. Make sure the biscuit base and sides aren’t too thick and extend only ¾ of the way up the walls.

Place cake tin into the freezer with gladwrap until required.

Place the cream cheese, sugar, and zested lemon in a large bowl. Beat with an electric beater on low for about 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula.

Add the flour, corn starch, vanilla extract, and salt and beat on medium for about 2 minutes. Then, add the eggs and beat on low until smooth. Again, scrape the sides of the bowl and add the remaining eggs. Beat on medium for 3 minutes.

Add the lemon juice and beat on low for about 1 minute, or until well combined. Again, scrape down the sides of the bowl and beat again.

Pour the cheesecake mixture into the cake tin. Make sure the mixture is even.

Sprinkle the cup of blueberries on top of the cheesecake. Because the blueberries contain a lot of water they should hopefully sink to different depths. If not, press the blueberries in further.

Place into the oven and bake for 1 hour.

Reduce the oven temperature to 110˚C and bake for 1 hour.

Reduce the oven temperature again to 95˚C and bake for 1 ½ hours or until the cheesecake starts to turn a very faint light brown.  Do not open the oven door for about 30 minutes, as this will slow down the cooking process.

Remove from the oven and leave to cool.

Place into the fridge for 12 hours.

Prepare the icing.

Beat the sour cream, vanilla liqueur, and caster sugar for 2 minutes.

Release the cheesecake from the sides of the spring-form cake tin, be careful not to rip the crust away from the cheesecake. If, however this does happen, heat the crust in the microwave on high for 30 seconds and press the crust back onto the cheesecake. You will need to put back into the fridge for about 2-3 hours, if the crust does come away.

Spread the sour cream topping onto the cake with a rubber spatula, spread evenly across the top.

Arrange the blueberries in any pattern. I suggest starting in the centre and creating multiple circles. Place into the fridge for 30 minutes before serving.

Happy Baking!

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