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Lemon Cheesecake with Blueberry Topping

Lemon Cheesecake with Blueberry Topping

  1. Servings: 8-10

  2. Time: 8-10 hours

  3. Difficulty: Medium

Creamy & Lemony Cheesecake


For Base

– Digestive Biscuits        -2 packs (150 gms each)

– Salted Butter               -140 gms (at room temperature)

– Granulated Sugar         -50 gms

For Cheesecake

– Cream Cheese            – 600 gms

– Granulated Sugar       – 200 gms

– Cornflour                   – 2 tb spoons

– Fresh Cream               – 180 ml

– Lemon Zest                – 2 tb spoon

– Lemon Juice                – 60 ml

– Eggs whole                 – 3 nos

– Egg Yolks                   – 2 nos

For Blueberry Syrup Topping

– Blueberry Crush        – 150 ml

– Cornflour                   – 1 tb spoon

– Water                        – 50 ml


For Base

  1. Pre heat the oven at 170 °C

  2. Crush the digestive biscuits and grind in blender to coarse powder

  3. Combine powdered biscuits, butter and granulated sugar in a small bowl

  4. Line the bottom of 9 inch springform cake pan with parchment paper. Grease the sides

  5. Press the biscuit mixture on the parchment paper in the bottom of the pan. Also press the mixture upward on the sides of the pan

  6. Bake in oven for 10-12 minutes

  7. Take the pan out of the oven and set aside to cool

  8. Once cooled, cover the outside of the pan with 3-4 overlapping layers of aluminium foil so that water from water bath doesn’t sip inside the springform pan. Set the prepared pan aside

For Cheesecake

  1. Combine cream cheese, sugar and flour in a large bowl using hand mixer on low speed until combined and smooth. Don’t do it on higher speed as it will incorporate more air in the batter which will eventually lead to crack in the cheesecake

  2. On a separate pan, 3 cups water on gas stove which will be used for water bath

  3. Add fresh cream, lemon zest and lemon juice and mix until combined

  4. Add eggs and then egg yolks (one each at a time) while mixing it on low speed until well combined

  5. Pour the batter in the prepared pan over the baked crust

  6. Place the springform pan inside the larger pan

  7. Fill the outside pan with hot water such that it reaches at least halfway up the sides of springform pan

  8. Bake for at least 1 hour 15 minutes. Center would be set but it will still be jiggly

  9. Switch off the oven and let cheesecake continue to remain inside the oven for 30 minutes

  10. Crack open the oven door slightly and allow cheesecake to coll down for 30 minutes. This slow cooling will help cake avoid cracking

  11. Remove cheesecake from oven and water bath. Place in refrigerator for it to cool completely

For Blueberry Topping

  1. While cheesecake is cooling, prepare blueberry topping

  2. Combine blueberry crush, corn flour and water in a medium sauce pan over medium heat

  3. Continue to cook until crush is slightly thick

  4. Switch off the gas stove and allow the topping to cool

  5. Once cooled, pass the topping liquid through sieve to remove lumps, if any

  6. Once cheesecake is completely cooled, remove it from refrigerator and take out the sides of springform pan

  7. Spread the blueberry topping evenly on the top of the cheesecake

  8. Refrigerate the cheesecake until ready to serve

  9. Enjoy the cold cheesecake



  1. Make sure that springform pan is sufficiently covered with aluminium foil. If you have any plastic bag which can sustain oven temperature, you can wrap the plastic around the springform pan to avoid any water seepage inside the pan.

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