Blueberry & Lemon Cheesecake - Recipe

Blueberry & Lemon Cheesecake


For the filling:
  • 150g chopped blueberries
  • 60ml orange juice
  • 2 tbsp Fairtrade caster sugar
  • 2 tsp cornstarch
  • 225g cream cheese, softened
  • 2 free range eggs
  • 100g Fairtrade brown sugar
  • 2 tbsp lemon juice
  • 1 tsp grated lemon peel
For the base:
  • 150g flour
  • 65g rolled oats
  • 135g Fairtrade brown sugar
  • 75g chopped nuts
  • 120g butter or margarine

Preheat your oven to 175°C and lightly grease the bottom of a 13” by 9” tin.

In a saucepan combine the blueberries, orange juice, 2 tablespoons of sugar and cornstarch; stir until dissolved.

Cook over a medium heat stirring until thick and bubbly, then set aside to cool.

Combine the flour, oats, brown sugar, and the nuts in a large bowl.
Cut in the butter and mix in until the mixture resembles coarse crumbs.

Set aside one cup of the mixture for the topping.

Use the remaining crumble mixture as the base for the recipe.
Press this firmly into the bottom of your baking tray and cook for ten minutes.

Use a blender to combine the cream cheese, eggs, brown sugar, lemon juice, and peel until well mixed.

Pour the mixture on top of the baked base. Top with the blueberry mixture.

Sprinkle the remaining cup of crumble mixture over the top, then bake in the oven for 20 -25 minutes, until the top has browned.