Description
A creamy lemon cheesecake swirled with fresh blueberries on a buttery biscuit base, perfect for a refreshing dessert.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 600g cream cheese
- 150g caster sugar
- 2 lemons, juice and zest
- 3 large eggs
- 150g sour cream
- 200g fresh blueberries
- 2 tbsp plain flour
Instructions
- Preheat oven to 160°C (320°F).
- Crush the biscuits into fine crumbs and mix with melted butter.
- Press mixture into the base of a springform tin and chill.
- In a large bowl, beat cream cheese, sugar, lemon juice, and zest until smooth.
- Add eggs one at a time, mixing well after each.
- Fold in sour cream and flour until combined.
- Pour half the batter into the tin, scatter half the blueberries, then cover with remaining batter.
- Top with the rest of the blueberries.
- Bake for 50–60 minutes until set but slightly wobbly in the center.
- Turn off the oven, leave cheesecake inside with the door ajar for 1 hour.
- Chill for at least 4 hours before serving.
Notes
For best results, use room temperature ingredients and avoid overbeating the mixture to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 110mg
Keywords: lemon cheesecake, blueberry cheesecake, baked cheesecake, dessert