Blueberry Cheesecake


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Creamy, dreamy lemon cheesecake infused with fresh blueberries! Everyone will love this gorgeous dessert. 

The cheesecake is thick, sweet, tart, and lush. The creamiest of creamy, smooth as silk, and laughably simple to make. it’s an instant hit in my household and we have since made this more than 3 times and it’s still a hot favourite every time it’s being served.

You may play around with the berries you use – I have a feeling raspberries, blackberries, and or strawberries would be fantastic in this lemon cheesecake. Or leave the berries out completely for a simply pure lemon treat.

Here’s what you need
(Recipe reference from recipe book – Cafe Brunch)
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For the base –
(Use a 20cm square cake pan or a 8″ round cake pan for this cake)
90gms Digestive Biscuits (crusched)
35gms Soften Butter

For the cheesecake –
350gms Cream Cheese
95gms Sugar
2 eggs (lightly beaten)
30gms Corn Flour
100gms Unsweetened Plain Yogurt
150gms Whipping Cream
1Tbsp Lemon Juice
100gms Fresh Blueberries
1-2tsp Powdered Sugar

Here’s how to make the cheesecake –
Important Note: Preheat oven at 180C; During baking process, bake the cake at 180C for 15mins, then reduce oven temperature to 160C and bake for a further 40-50mins. If surface of cake turns too dark before the cake is fully baked, you may cover it with an aluminium foil then continue baking.

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Once done, let the cake cool down completely within the baking pan, then store the cake in a refrigerator for over 4-6 hours before serving. This cake is best eaten when it’s chilled.

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