I don’t really have a sweet tooth, but I do make an exception for a creamy cheesecake! This Baked Lemon & Blueberry Cheesecake is the perfect balance between sweet and tangy, and is dead easy to knock up ahead of time. For those of us that are not natural bakers, cheesecake is a great go to dessert to make. Minimal ingredients and prep make this a pretty foolproof recipe!
I’m not a massive fan of overly sweet puddings, so lemon and blueberry are perfect ingredients in a cheesecake for me! The tartness of the lemon perfectly balances with the sugary cheese mixture and the blueberry flavour carries through each bite with a subtle sweetness.
For the base, I decided to mix the go to digestives, with some ginger snap biscuits. This adds another layer of flavour and interest to each bite, and ginger pairs perfectly with the lemon.
If you are looking for another easy dessert that can be made ahead of time, check out my Layered Eton Mess with Summer Fruits, or if you need more cheesecake inspiration, here’s my Savoury Cheesecake with Balsamic Red Onions
This easy Baked Lemon & Blueberry Cheesecake is super creamy and packed full of refreshing summer flavours
- 100 g digestive biscuits
- 100 g ginger biscuits
- 75 g butter
- 600 g soft cheese
- 250 g caster sugar
- 150 g plain yoghurt
- 3 eggs beaten
- 200 g blueberries
- zest of 2 lemons
- Juice of 1/2 lemon
-
Pre-heat the oven to 180ºc
-
In a bowl, bash the biscuits into fine crumbs. Slowly melt the butter and mix into the biscuits ensuring the crumbs are evenly covered.
-
Take a loose bottom, round tin and put the biscuits in the base. Press down (you can use a potato masher for this) to form and even layer. Place in the oven for 10 minutes, then leave to one side.
-
In a large bowl, mix the cheese and sugar together. Once it is well mixed, add the yogurt and then slowly add the eggs and mix. Don't use a whisk, as you don't want too much air in the mixture. Add lemon zest, juice and blueberries. Mix again and pour the mixture onto the crunchy biscuit base.
-
Pop in the oven for 40-45mins. Let it cool, and serve.
22 Comments
Michelle - Giraffes Can Bake
June 1, 2017 at 4:35 pmBaked cheesecake is my number 1 fave dessert! It’s just so creamy and delicious!
Blueberry and lemon are perfect together too, pretty sure I could finish this whole beautiful thing!
Tamara Andersen
May 24, 2017 at 6:38 pmYou and I think alike Betty! I rarely make desserts, but I do love to make cheesecakes and frozen desserts… The flavor combination in this one is spot on, and the ginger snaps crust has to be extra special!
Slow The Cook Down
May 24, 2017 at 6:52 pmI so rarely make them, but when I do they have got to be creamy!
ijustmakesandwiches
May 22, 2017 at 8:20 pmGorgeous recipe! I love the flavor combo, absolutely fool-proof. And I love that you used ginger snap cookies for the crust! Great job, Betty!
Slow The Cook Down
May 22, 2017 at 8:42 pmthanks Marlee! It is super yum!!
Marina Rosie
May 20, 2017 at 8:33 pmOH MY GAWD Betty! This is so moreish! In general, I think I tend to gravitate more towards the refrigerated cheesecakes but this looks amazing. It’s been bookmarked: I’ve gotta try it out! x
Lots of love,
Marina Rosie xx
http://marinawriteslife.blogspot.fr/
Slow The Cook Down
May 21, 2017 at 6:52 amAh, thanks Marina! Do let me know if you give it a try!
Claire Bear
May 20, 2017 at 6:41 pmOmg… I am so so so hungry right now!! This looks so freaking yummy!! Blueberry is my favorite.
http://www.clairebearblogs.com/
Slow The Cook Down
May 21, 2017 at 6:51 amHa ha! Blueberries are the BEST!!
Tanvi
May 20, 2017 at 3:53 pmWow! This looks mouthwatering.. I will save this recipe 😍😍
Slow The Cook Down
May 20, 2017 at 6:01 pmThanks Tanvi! It’s proper yum!
jane @ littlesugarsnaps
May 18, 2017 at 8:22 pmSuch a pretty cheesecake. I just want to help myself to a slice. Loving the contrast the blueberries give to the cheesecake visually and together with the lemon, cream cheese and ginger biscuits, I know this is a winner tastewise too.
Slow The Cook Down
May 18, 2017 at 10:08 pmthank you so much Jane!! The flavours work SOOOO well together!
Patty
May 17, 2017 at 12:30 pmLooks so fruity delicious Betty, love it!
Slow The Cook Down
May 18, 2017 at 6:58 amThank you Patty!
Julie is Hostess At Heart
May 16, 2017 at 9:06 pmThat is one beautiful cheesecake. I love lemon and blueberry together and cheesecake? Oh yea!
Slow The Cook Down
May 18, 2017 at 7:00 amThank you Julie! I can’t telly you how tasty it is!
Tracy
May 15, 2017 at 8:37 pmI am SO with you with the sweet tooth… but girrrrlll I will ALWAYS make room for cheesecake. This looks to DIE for!!
Slow The Cook Down
May 16, 2017 at 6:46 amThanks Tracy! I’ll be honest, this has gone down pretty quickly for someone who doesn’t have a sweet tooth!
Sarah Hankins
December 14, 2015 at 6:40 pmMade this on Saturday. very easy to do and delicious. Thanks Bethan. x
bdaunter@hotmail.co.uk
December 15, 2015 at 10:30 amThanks Sarah! It’s great to see people making and enjoying the recipes! x
Linda
December 14, 2015 at 6:25 pmMmm … my kind of pudding.