Lemon and Blueberry Cheesecake

After a delicious dinner of pulled pork and roasted vegetables, Tyson was saying how much he would like a lemony dessert (hint, hint). We argued a bit about making apple crumble – I really wanted to try out a pie or tart base and he just wanted the usual crumble we often eat for breakfast. BORING.

At the same time, we turned to each other and said ‘Don’t we have some cream cheese in the fridge?’

It was a bit weird. So we took it as a sign. Lemon cheesecake all around. I made one, loosely based on this recipe.

My normal recipe disclaimer applies – this is how I made it. I’m not a recipe tester or pastry chef, and I’m not saying this recipe is perfect. It might not work for you. It might be too dry, or too moist, or too crumbly. You might think it tastes like crap. I made it and I liked it and this is how it was done.

Filling

250g full fat cream cheese

3 teaspoons of honey

1 egg

zest and juice of one lemon

blueberries

Crust

120g almond meal

70g melted butter

Method

Put the ingredients for the filling (except for the blueberries) into a food processor and blend until smooth. Taste it, and add more honey or more lemon as you like. Go nuts and add some vanilla if it makes you happy.

Mix the almond meal into the butter until it makes a thick paste but is not too dry. If it is too dry, add more butter. If it is too wet, add more almond meal. Press into your cheesecake receptacle (I used a tart case) all the way to the edges.

Pour the filling onto the base and spread out evenly. Try not to eat too much of the filling mix or your cheesecake will be too skinny.

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Artfully arrange the blueberries onto the top of the filling.

Bake at 180 degrees until it looks ready, light brown around the edges but not burnt. Mine took about 45 minutes.

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While the cheesecake is baking, lick every utensil you used to move that filling around, then use a spatula to scrape out the last tiny bits of filling that are in the food processor and lick that too. Don’t be a clown and try to lick the blades of the food processor, it will only end in tears. That’s how good the filling should taste.

Here is the hardest part. Once it is out of the oven, you are going to have to wait for it to cool. If you don’t, the base will crumble and the filling will be too gooey. It’s going to need to spend some time in the fridge. When it is cool and set, it is ready to eat. Enjoy!

cheesecake slice

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