Lemon Cheesecake with Blueberry Topping

    (68)
    1 hour 20 minutes

    A lovely light and lemony cheesecake topped with delicious blueberry syrup. Tastes just as good with frozen blueberries as fresh.


    56 people made this

    Ingredients
    Serves: 12 

    • For the crust
    • 1 1/4 cups plain sweet biscuit crumbs
    • 2 tablespoons soft brown sugar
    • 25g butter, melted
    • For the filling
    • 500g cream cheese, softened
    • 1 cup caster sugar
    • 4 large eggs, separated
    • 1 tablespoon finely grated lemon zest
    • 1/4 cup fresh lemon juice
    • 1 teaspoon vanilla extract
    • 1/2 cup sour cream
    • 1/3 cup caster sugar, extra
    • For the topping
    • 3 cups fresh or frozen blueberries
    • 1/3 cup caster sugar
    • 1 teaspoon fresh lemon juice

    Directions
    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Lightly grease a 23cm round springform pan.
    2. To make the crust: mix the biscuit crumbs and brown sugar together in a bowl. Stir in the melted butter until combined. Press the mixture evenly into the base of the prepared pan.
    3. To make the filling: Beat the cream cheese and sugar with electric mixer until smooth. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Stir in the lemon zest, lemon juice, vanilla and sour cream until combined.
    4. Beat the egg whites in a small bowl with electric mixer until soft peaks form. Continue beating while gradually adding extra sugar until mixture is thick and glossy. Gently fold meringue, in batches, into the cream cheese mixture.
    5. Pour the filling into the prepared pan and place in a large baking dish. Pour enough hot (not boiling) water into the baking dish to come halfway up the sides of the springform pan. Bake about 50 minutes or until just set in the centre. Turn oven off; cool cheesecake in oven with the door ajar. Refrigerate at least 4 hours, or overnight.
    6. To make the topping: place 1 cup blueberries and sugar in a saucepan and cook over medium heat about 5-7 minutes or until berries begin to break down. While still hot, strain the berries through a sieve over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool.
    7. Mix remaining 2 cups blueberries and lemon juice together in a large bowl. Stir in the strained blueberry juice. Just before serving, pour the blueberry topping over the cheesecake.
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    Reviews and Ratings
    Global Ratings:
    (68)

    Reviews in English (60)

    by
    29

    I really think this recipe is outstanding! My boyfriend LITERALLY licked his plate clean! The texture is fluffy and light, with just the right amount of lemon flavor. I used raspberries instead of blueberries (just a personal preference), and used a different crust recipe just because it's my favorite and I like to have crust on the sides AND bottom: 2 cups graham crackers, ¼ cup pecans, ½ tsp cinnamon ½ cup butter (melted). You also don't have to pre-cook this crust so I found it to be a time-saver. Next time I might try to put a thin layer of the liquid raspberry sauce on top of the crust (under the filling) so it can seep into the crust during baking for some extra raspberry flavor.  -  04 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    24

    During the holidays, I sometimes make an orange cheesecake that is to die for. It has been a few years since I made it but this year I finally succumbed to my children’s request. I could not find my recipe but my research lead me to this recipe as it best matched my recollection of my former recipe. The cheesecake turned out so well that I felt compelled to review this recipe because this technique is excellent. The resulting cheesecake is so light and fluffy that you will feel as though you are not eating a sinfully delicious treat. I substituted a chocolate-hazelnut crust by using 1 pkg of Famous chocolate wafers, ½ cup chopped hazelnuts, ¼ cup sugar and ¼ cup butter. I crushed the wafers in the blender with the hazelnuts a quarter package at a time by using the pulse button on and off for about 30 seconds each batch. After mixing in the butter and sugar, I pressed it into the spring pan on the bottom and the sides. I substituted orange flavoring for the lemon with 1/4 cup fresh orange juice, finely grated orange zest from 1 orange and 2 tsp orange extract. I followed the recipe's instructions explicitly and chilled the cheesecake overnight after I let it cool in the oven. After removing from the spring pan, I cut the cheesecake with a knife that has been rinsed in hot water in between each slice. I then serve with a drizzle of chocolate syrup  -  25 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    22

    I use this in my restaraunt and everyone simply can"t get enough of it. excellent product review!!!!!!!!!  -  07 Sep 2007  (Review from Allrecipes USA and Canada)

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