Citrus Blueberry Cheesecake Slice

Tangy, sweet and gorgeous – citrus and blueberry cheesecake.. irresistible?
You better believe it!

Citrus Blueberry Cheesecake Slice

Mmmm mouth watering cheesecake.. argghhhhh

We usually prefer cold set cheesecakes as baked ones sometimes have that dreadful crumbly texture; this one turned out brilliantly; so don’t be dissuaded if you share mutual feelings! So grab yourself a chair, sit back, read this post in it’s entirety; drool, wipe that drool away and get cooking. Ensure you have enough time to be left alone with the cheesecake; by yourself, no spouse intervention; no children – just you.. and the cheesecake.

Warning: Do not leave this unattended at any time
It will disappear, I can vouch for this.
And I repeat,that beautiful, taste bud electrifying cheesecake will disappear if left unattended.

Citrus Blueberry Cheesecake Marble Effect

 BUT.. it gets better! If your cheesecake manages to survive it’s first night; you’ll wake to a perfectly set, non-crumby (ah, made up words) slice of heaven – yes, the flavours intensify and get better with time.. we know.

Citrus Blueberry Cheesecake Slice

Oh, and it’s fabulously easy to make -  go on, give it a go!

Citrus Blueberry Cheesecake Slice
Makes 12 slices
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Biscuit Base
  1. 100g biscuits - we used Eti tea biscuits but use any sweet biscuit you like
  2. 55g butter
Blueberry Sauce
  1. 3 tablespoons sugar
  2. 2 teaspoons cornstarch
  3. 1 cup blueberries – fresh or frozen
  4. Juice of 1 large Orange
  1. 2 x 250g packets cream cheese, softened, cut into cubes
  2. ½ cup Caster Sugar
  3. 2 eggs
  4. 1 tablespoon plain flour
  5. 2 teaspoon vanilla essence
  6. 1 teaspoon finely grated orange zest
  7. ½ teaspoon finely grated lemon zest
  8. juice of 2 small lemons
  9. Icing Sugar – to dust (optional)
  1. 1. Preheat the oven to 180degreesC line a 9 x 11 inch baking tray with baking paper or foil, extending over the edge of the pan - this will make it easier to take the cheesecake out of the tin - set aside. Spray lightly with cooking oil.
  2. 2. To make the blueberry sauce, heat the sugar, cornstarch, blueberries and orange juice in a small pot over a medium heat. Bring to the boil and cook until thickened. Take off the heat and set aside.
  3. 3. To make the biscuit base, in a food processor, process the biscuits until you get a fine crumb, alternatively, crush with a rolling pin in a tea towel. Melt the butter in the microwave. In a medium bowl, combine the biscuits and butter.
  4. 4. Put the biscuit mixture into the tin and using your fingers, press it down, making a smooth, even base across the tray.
  5. 5. To make the filling, in a medium bowl, beat the cream cheese and the sugar until smooth. Add the eggs, flour, vanilla, zest and lemon juice, beat until combined.
  6. 6. Pour over the biscuit base, smoothing it over. Lightly tap on the bench to get a smoother finish and remove any air bubbles.
  7. 7. Spoon the blueberry sauce into different sections on the filling - you may have some leftover. Use a knife and twirl through the mixture to create a marble effect.
  8. 8. Bake in the pre heated oven for 20 minutes or until set. Cool on a wire wrack for 1 hour then, cover and cool in the fridge for at least an hour.
  9. 9. Remove from the fridge, lift the cheesecake out of the pan, holding onto the foil or baking paper. Cut into 12 slices - 3 x 4. If you like, sift with icing sugar just prior to serving.
  1. Keep in an airtight container in the fridge for up to 2 days
Adapted from Better Homes and Gardens
Tickle My Tastebuds

Citrus Blueberry Cheesecake Slice Stack