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Blueberry Lemon Cheesecake October 23, 2006

Posted by thelazychef in Cakes.

Creamilicious Cheesecake! Mmm! 

Sorry for the delay in this posting!!!

Well, 2 excuses reasons…

1: I made 2 cheesecakes, first one on thursday, and I couldn’t cut it up because Mummy was bringing it for a gathering, and the second one on Sat, which I cut up on Sunday(to take pics and for Mummy to give away-she gave half to her friend)

2: I fell ill yesterday after lunch and have been having high fever. Am feeling much better now, so no worries. Just need more rest… 🙂

And yes, back to the cheesecake.

I was only supposed to bake one cake this week, but since there were left over ingredients, I decided to bake another(since the whole family love it!)…

I first tried this recipe a year back(before I started this blog) and I have been reminding myself that the next time I bake this, I have to use an 8-inch springform pan(I’m currently using a 9-inch) otherwise, my cake would be flat! Guess what? This time, I tried to look for an 8-inch but the baking shops ran out of them(due to all the festivities)! And so. Flat cheesecake again. 😦

But thank goodness, the cake was well received by the ladies at my mum’s gathering and yes, it still tastes wonderful.

The tangy taste from the lemon complements the sweet blueberry jam. And though the cheese portion was ultra-rich, the thick biscuit crust helped to tone it down.

I adapted this recipe from Irene’s version…


What you need!

250g digestive biscuits
120g butter

375g cream cheese
110g castor sugar
2 medium eggs
60ml lemon juice(from 1 and 1/2 small lemons)
100ml dairy whipping cream
1 tbsp cornflour, sifted
Grated rind from 1 lemon

100g blueberry filling(Available from Phoon Huat!)

What to do!

1) Prepare a 8 inch loose bottom or springform round cake tin. Wrap loose base of tin with aluminium foil or parchment paper.

2) To prepare base, melt butter . Use a little of the melted butter to lightly grease bottom and sides of cake tin.

3) Place biscuits in food processor and process until finely crushed. Transfer to a bowl. Add melted butter and stir until crumbs are moistened by butter. Transfer crumbs to the prepared cake tin. Press crumbs until it is flat and compact.

4) Preheat oven at 180 degC. Place the tin with the crumbs into the oven and bake for 10~12  minutes.

5)Cream cheese and castor sugar until light and smooth. Add eggs one at a time, incorporate it well into cream cheese mixture after each addition. Do not overbeat the eggs.

6) Add juice and whipping cream. Beat well.

7) Finally, fold sifted cornflour and grated rind into batter.

8.) Pour cream cheese mixture over biscuit base. Tap sides of cake tin a little to break large, noticeable air bubbles on the surface of filling.

9) Bake cheesecake using top and bottom heat of oven at 170degC for 40 mins or until surface of cheesecake is just set/cooked. The whole baking should take about 35-40 minutes.

10) Leave to cool. Run a thin knife blade carefully around inside rim of tin to loosen the sides of cheesecake. Remove cheesecake from cake tin. Unwrap aluminium foil from base of cake tin. Transfer the whole cheesecake, with the aluminium foil, to a cake board. Wrap aluminium foil over the cake board. Refrigerate cheesecake overnight.

11) Decorate top of cheesecake with blueberry filling.

 PS: This is what a springform pan looks like:
Springform pan



1. gracio - October 23, 2006

WOW! This looks yummy! Well done, gal! 🙂 Keep it up!

Hope u’re feeling much much much better today ya? Rest more, take care & drink lots of water or liang cha oke? 😉 here’s a big hugz to u,rach! *HUGGGGGZZZ***! 🙂

2. thelazychef - October 23, 2006

Thank you so much Grace!!! I’ll get well soon! 😉

3. zn - October 23, 2006

yayee! you finally updated! & this blueberry cheesecake looks simply yummy and lovely. ahh, i wanna taste it! 😀

4. Belinda - October 23, 2006

What is the brand of dairy whipping cream used in this cake ? Yr cake looks delicious. Wanna try to bake. TQ.

5. thelazychef - October 23, 2006

Hi zn… thanks for the compliments… 🙂

Hi Belinda,
I used Emborg, but you can use any other brand of dairy whipping available, like President…
This recipe is easy! But yes, please remember to use an 8-inch pan! hehe… The height of the cake would be higher… definately prettier! hehe..:D

6. small cookie - October 25, 2006

I hope you are feeling better now. Plenty of water. You take care. BTW, cheesecake looks yummy.

7. sooi2 - October 25, 2006

drooolllssss….!! u shudn’t be eating too much cheesecake if u’re sick…but baking it must be very therapeutic. get well soon!

8. thelazychef - October 25, 2006

Hi Edith…

Thanks for the concern! I’m much better now! 🙂 Still have to take more water though…

Hi Sooi2…

Nah.. I have not taken any cheesecake yet… But since I’m a lil’ better, might take some later… hehe…

9. Yummie dummieS - October 26, 2006

Hi lazy chef! that cheesecake looks sinfully good *slurps* esp the blueberry topping. I usually only scoop up the blue berry toppings and eat them haha

10. sooi2 - October 29, 2006

hi rachael, i tried ur recipe with strawberry topping…very, very nice!! even with an 8-inch pan the cake wasn’t that tall but looked just nice nonetheless!

thanks for sharing this!

11. thelazychef - October 29, 2006

hi sooi2…

Glad it turned out great for you! 🙂 This recipe is definately a keeper!

12. shar - November 5, 2006

hi lazy chef! may i know what is a loose bottom or springform round cake tin??

13. thelazychef - November 5, 2006

Hi shar!
I’ve put the pic on the main post… hope it helps!
Its just a pan with a loose bottom so that you can remove the cake upright and not turn it upside down.

14. shar - November 6, 2006

thanks for posting the pic up! i’ve another question though. The oven that i’m using is a small one, and for some reason, each time i bake, the middle part doesnt get cooked very well. so for example, if the recipe says to bake at 150C for 30 mins, do u think its possible for me to bake at maybe 100C for one hr? If i extend the time for 150C, i’m scared that it’ll burn. any suggestions? thank you!!

15. thelazychef - November 7, 2006

No! Baking doesn’t work that way! Anyway, 50 deg difference is alot!
You can try decreasing by 5-10 degrees and leave it for an extra 10-15 mins.

Another way would be to let it bake at 150 deg for 30min, remove cake pan from oven, use aluminium foil and cover the top, return to oven and let it bake till the centre sets.
By covering the top, you are protecting the cake from being burnt on top.

16. ChefClub.net - November 30, 2006

Wow this looks soooo good! I love cheesecake! You should come over to http://www.chefclub.net and enter a recipe or two in our recipe contest!

By the way, awesome blog! Keep posting delicious recipes and I’ll keep eating them up!

17. van - April 21, 2007

MUST leave it overnight ? Cant leave it for a few hrs only ?

18. thelazychef - April 21, 2007

Hi van…

You can leave it for a few hours. But cheesecakes always tastes better when its left overnight for the flavour to really set in. But if you’re rushing for time, a couple of hours should do just fine. I’ve done it before and there was no major issues. 🙂 Hope it helps!

19. van - April 21, 2007

Alright. Thanks alot ! (:

20. Leesa - July 11, 2007

This looks DIVINE!!! I will try it.. How do you edit your photos like that? I love the layout… Thanks, Leesa

21. thelazychef - July 14, 2007

Hi Leesa,

Thanks! It tastes divine too!

I use Photoshop to create my layouts! 🙂

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