Another beautiful pairing of blueberries and lemon today — a lemon cheesecake with blueberries and silky lemon curd. Although wild blueberries are naturally more aromatic than blueberries, lemon enhances and intensifies their flavour even further. That’s exactly how the idea for this lemon cheesecake with lemon curd and blueberries was born :). This cheesecake isn’t particularly tall, but it is absolutely packed with flavour!
Ingredients for the base:
- 160 g Oreo biscuits (remove the filling — it won’t be needed)
- 30 g butter, melted
Place the biscuits and melted butter into a food processor and blitz until the mixture resembles wet sand. (If you don’t have a food processor, place the biscuits in a sturdy zip-lock bag and crush them finely with a rolling pin, then mix with the melted butter.)
Line the base of a 23 cm springform tin with baking paper. Press the biscuit mixture firmly into the bottom of the tin and smooth with the back of a spoon.
Bake at 175°C for about 10 minutes. Remove and leave to cool slightly while preparing the cheesecake filling.
Wrap the outside of the tin twice with aluminium foil — the cheesecake will be baked in a water bath.*
Ingredients for the cheesecake filling:
- 500 g full-fat or semi-fat quark/tvorog cheese, triple ground
- 250 ml double cream
- 3 large eggs
- ¾ cup caster sugar
- finely grated zest of 1 lemon
- 3 tablespoons plain flour
All ingredients should be at room temperature.
Place all filling ingredients into the bowl of a mixer. Mix briefly until just combined or whisk by hand. Do not overmix, as incorporating too much air will cause the cheesecake to rise excessively and then collapse. We want the baked cheesecake to remain perfectly flat. Pour the cheesecake filling over the biscuit base.
Bake in a water bath* at 150°C for approximately 45 minutes. The surface of the cheesecake should be fully baked and set to the touch. If necessary, bake a little longer. Once baked, remove the cheesecake from the water bath and leave to cool completely at room temperature. Refrigerate overnight — after chilling, the cheesecake will achieve its perfect texture.
To finish:
- ½ cup lemon curd
- 400 g fresh blueberries
The next day, remove the cheesecake from the tin. Spread the surface with lemon curd, then scatter the blueberries generously on top. Slice and serve.
About the water bath*: A water bath means placing the cheesecake tin inside a larger roasting tin or ovenproof dish filled with boiling water reaching halfway up the sides of the cheesecake tin. The steam creates a humid baking environment, allowing the cheesecake to bake evenly throughout, preventing cracks and giving it an exceptionally creamy texture.
Enjoy!
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