Bright, balanced and beautifully baked
This baked cheesecake pairs the freshness of lemon with bursts of sweet blueberry, finished with a smooth, lightly golden top. It’s a classic café-style dessert that feels both refined and comforting — ideal for relaxed entertaining or an elevated afternoon tea.
Ingredients
Base
-
250g plain sweet biscuits, finely crushed
-
120g unsalted butter, melted
Filling
-
600g full-fat cream cheese, softened
-
180g caster sugar
-
Zest of 2 lemons
-
2 tbsp fresh lemon juice
-
3 large eggs
-
200ml sour cream
-
150g fresh blueberries
Method
Preheat the oven to 160°C (fan-forced) and line the base of a 20cm springform tin.
Place the biscuit crumbs into a large stoneware bowl and stir through the melted butter using a flexi-core silicone spoonula until evenly combined. Press firmly into the base of the tin and chill while preparing the filling.
In a clean bowl, add the cream cheese and sugar. Using a balloon whisk, whisk gently until smooth and lump-free - slow, controlled mixing helps keep the cheesecake light and crack-free.
Finely zest the lemons directly into the mixture using a fine grater, then stir in the lemon juice. Add the eggs one at a time, whisking lightly after each addition. Fold through the sour cream until just combined.
Pass the mixture through a fine-mesh strainer into a clean bowl to ensure an ultra-smooth texture. Gently fold in the blueberries.
Pour the filling over the prepared base and smooth the top. Bake for 55–60 minutes, until the edges are set and the centre still has a slight wobble.
Turn the oven off, leave the door slightly ajar, and allow the cheesecake to cool gradually inside for one hour. Refrigerate for at least 4 hours, preferably overnight, before slicing.
