Blueberry and Lemon Cheesecake! This is a lovely, simple no bake dessert and very easy to make. It takes minutes to put together, and the only hard part is being patient for it to chill for a while so it can set.
The combination of the lemons and blueberries against the creamy creamy filling is just wonderful! and combine that creamy texture with the the base which is as crunchy as a cookie, well… this is one delicious cheesecake.
With this recipe, please note that you can make this as sharp or sweet as you like, by adding more or less sugar and lemon juice. I have made mine a little on the sharp side, but not so sharp you will screw your eyes up from the sour ness!! The best advice I can give is to taste as you are making the filling and then you know exactly how much sugar you will need. Make it how you like!
You can make this ahead of time and keep in the freezer until you are ready to serve. It will only take 20 – 30 minutes to defrost the squares at room temperature.
Prep Time: 10 minutes
Cook Time: 4 Hours refrigeration
Yield: 8 Slices
You will need: 9 inch Spring form Pan
1/2 cup or 100 g butter
1 1/3 cups or 190 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers
Zest of 1 lemon
Juice of 1 lemon
2 – 4 Tablespoons powdered sugar
2 Tablespoons Blueberry Jelly or Jam
1 x 8 oz or 200 g Cream cheese, room temperature
3/4 cups or 200 ml double cream / Heavy cream
1. Line the baking tin with parchment paper and lightly grease the base and sides. I just use a bit of butter.
2. Crush the digestive biscuits/crackers until fine crumbs. I put them in a ziplock bag and bash them with a rolling pin until fine, then transfer to a mixing bowl. Then add melted butter to the crushed biscuits and use a spoon to combine well. Flatten into the tin, making sure you push down hard, especially around the sides and leave in the freezer whilst you make the filling
3. For the filling, whip cream until stiff, add cream cheese, zest and sugar and slowly add the lemon juice (I usually add 3/4 of the sugar quantity and the juice of 1/2 lemon first) whilst mixing slowly, taste and add more juice/sugar according to your individual tastes.
4. Transfer HALF of the filling to the cake tin, then randomly drop the jam, using a teaspoon on top of the filling. Cover with the remaining filling, spread evenly then take a skewer and gently swirl the filling around to distribute the jam. Place in the fridge for at least 4 hours.
NOTE: You can be as swirly as you like, or simply add the jam in to the filling whilst you are combining, if you prefer.
TIP: If you want to prepare ahead, you can place this in the freezer for a couple of hours, then remove the cake from the tin. Take a sharp knife and cut in to slices and put on a plate and return to the fridge until ready for serving. When you allow the cake to freeze for a while, it is a lot easier to cut nice sharp slices.