Citrus Blueberry Cheesecake Slice
Tangy, sweet and gorgeous – citrus and blueberry cheesecake.. irresistible?
You better believe it!
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.
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.
Oh, and it’s fabulously easy to make - go on, give it a go!
- 100g biscuits - we used Eti tea biscuits but use any sweet biscuit you like
- 55g butter
- 3 tablespoons sugar
- 2 teaspoons cornstarch
- 1 cup blueberries – fresh or frozen
- Juice of 1 large Orange
- 2 x 250g packets cream cheese, softened, cut into cubes
- ½ cup Caster Sugar
- 2 eggs
- 1 tablespoon plain flour
- 2 teaspoon vanilla essence
- 1 teaspoon finely grated orange zest
- ½ teaspoon finely grated lemon zest
- juice of 2 small lemons
- Icing Sugar – to dust (optional)
- 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. 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. 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. Put the biscuit mixture into the tin and using your fingers, press it down, making a smooth, even base across the tray.
- 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. Pour over the biscuit base, smoothing it over. Lightly tap on the bench to get a smoother finish and remove any air bubbles.
- 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. 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. 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.
- Keep in an airtight container in the fridge for up to 2 days