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Ingredients

200g Scotch Finger biscuits
80g butter, melted
375g cream cheese, softened
3/4 cup caster sugar
300ml cream
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 eggs
1 1/2 cups Coles Brand Australian Fresh Frozen Blueberries
Icing sugar, to dust
Fresh blueberries, to decorate (optional)

Method

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 over blueberries 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.

Blueberry and lemon baked cheesecake

How to make Blueberry and lemon baked cheesecake

Ingredients

Method