Lemon and Blueberry Cheesecake

 

Level: Intermediate    Servings: 16     Prepping Time: 20 mins    Cooking Time: 80 mins    Total Time: 9 hrs

INGREDIENTS

BISCUIT BASE

  • 24 Ground Plain Biscuits
  • 50 g Brown Sugar
  • 1/2 tsp Lemon Zest
  • 60 g Melted Butter

FILLING

  • 240 ml Whipping Cream
  • 6 tsp Love Tea Zesty Lemon Rooibos
  • 3 x 250 g Cream Cheese
  • 225 g White Sugar
  • 1 tsp Vanilla Essence
  • 3 Eggs
  • Zest of 1 Lemon

BLUEBERRY TOPPING

  • 200 g Frozen Blueberries
  • 2 tsp Corn Flour
  • 1 tsp Love Tea Zesty Lemon Rooibos brewed in 4 tbsp water
  • 1 tbsp Lemon Juice
  • 2 tbsp White Sugar

METHOD

Making the cheesecake

  1. Heat the oven to 170°C. Double wrap outside bottom and side of a 22 cm cake tin with aluminium foil to prevent leaking. Generously spray the bottom and side of the cake tin with cooking spray. Mix all of the biscuit base ingredients in a small bowl and press into the bottom of a pan using a glass for a level base. Place the pan into the oven and bake for 10 minutes, or until set. Take the cake tin out of the oven to cool, and reduce the oven temperature to 150°C.
  2. Meanwhile, microwave the cream until it begins to boil. Place a tea filter with your tea of choice (in this case we used Zesty Lemon Rooibos) in the hot cream and let it stand for 15 minutes.
  3. In a food processor, beat the cream cheese, sugar, lemon zest, and the vanilla on medium speed until smooth. Beat in the eggs one at a time just until blended. Remove the tea filter from the cream, and stir the cream into the mix until well blended. Gently pour the filling over the biscuit base.
  4. Place the cake tin into the middle shelf of the oven and bake a 150°C for 55 to 65 minutes, until the edge of the cheesecake is set but the centre is still wobbly. Turn the oven off, open oven door at least 4 inches, and leave the cheesecake in the oven for a further 30 minutes.
  5. Take the cheesecake out of the oven and run a small metal spatula around the edge of the cake tin to loosen the cheesecake, but leave it in the cake tin. Leave to cool for 30 minutes and then refrigerate for at least 6 hours (still in the cake tin).
  6. After refrigeration, remove from cake tin and pour sauce over the top.

Making the blueberry topping

  1. In a saucepan over medium heat, combine the sugar, brewed tea, cornstarch, and lemon juice. As it thickens, add the blueberries and cook until lightly bubbly. Do not let it boil.
  2. Cool to room temperature and spread on top of the cheesecake when serving. You can make the sauce ahead of time and serve the next day as well.