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Lemon blueberry cheesecake

Blueberry bars, cake, cheesecake on a grey plate on blue stone background


Biscuit base

  • 100 grams plain sweet biscuits
  • 60 grams butter, melted
  • extra melted butter, to grease

Lemon and blueberry cheesecake

  • 375 grams cream cheese, at room temperature, cubed (see tips)
  • 3 eggs, at room temperature
  • ¾ cup (185g) sour cream
  • ½ cup (125ml) thin (pouring) cream
  • ¾ cup (165g) caster (superfine) sugar
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoon freshly squeezed lemon juice
  • 200 grams fresh or frozen blueberries (see tips)
  • icing (confectioners’) sugar, to dust


  1. Preheat the oven to 150°C. Line the base of a 20 cm spring-form cake tin with baking paper. Brush the side of the tin with a little melted butter to grease.
  2. Make biscuit base: Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined.
  3. 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.
  4. 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.
  5. Bake for 1 hour 10 minutes, or until the cheesecake is just set but the centre trembles slightly when the tin is shaken gently.
  6. 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).
  7. 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.

Recipe from Australian Women’s Weekly Food. Photo by Anna Pustynnikova.