Lemon and Blueberry Cheesecake

So I found these cheesecake recipe quite good, only one small hiccup with getting it out of the tin. The instructions say to oil the sides and line the base, I recommend lining every surface of the tin with baking paper.

So here is the recipe from taste:


375g cream cheese, softened

3/4 cup caster sugar

300ml cream (I only used 150ml because have was for decoration)

1 teaspoon lemon zest

2 tablespoons lemon juice

1 teaspoon vanilla extract

3 eggs

1 1/2 cups fresh frozen blueberries

Icing sugar, to dust

Fresh blueberries, to decorate (optional)

200g Scotch Finger biscuits

80g butter, melted


Step 1 Preheat oven to 170C (150C fan). Spray side and base of 22cm springform pan with oil. Line base with baking paper.

Step 2 In a food processor, process biscuits until they resemble fine bread crumbs. Add butter and pulse until mixture comes together. Press crumb mixture into base of pan. Refrigerate.

Step 3 Wipe processor clean and add cream cheese, sugar, half of the cream, zest, juice and vanilla. Process until smooth and creamy. Add eggs, one at a time, and process in short bursts. Pour into pan, scatter overblueberries and stir gently to distribute evenly.

Step 4 Bake for 1 hour; the cheesecake should still be slightly wobbly in the centre. Cool completely in oven. Refrigerate overnight.

Step 5 Dust cheesecake with icing sugar and serve with remaining cream, whipped, and fresh blueberries.