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Baked Lemon & Blueberry Cheesecake

This easy Baked Lemon & Blueberry Cheesecake is super creamy and packed full of refreshing summer flavours
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 to 12 servings
Calories 476kcal
Author Slow The Cook Down

Ingredients

  • 3.5 ounces digestive biscuits (100g)
  • 3.5 ounces ginger biscuits (100g)
  • 2.6 ounces butter (75g)
  • 21 ounces soft cheese (600g)
  • 8.8 ounces caster sugar (250g)
  • 5.3 ounces plain yogurt (150g)
  • 3 eggs beaten
  • 7 ounces blueberries (200g)
  • zest of 2 lemons
  • Juice of ½ lemon

Instructions

  • 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.

Notes

Nutritional values are based on one of ten servings.

Nutrition

Calories: 476kcal | Carbohydrates: 46g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 132mg | Sodium: 367mg | Potassium: 187mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1080IU | Vitamin C: 3.3mg | Calcium: 97mg | Iron: 1.5mg