Monday, February 7, 2011

Lemon Cheesecake with Blueberry Jelly {Recipe}

I was invited over for a friend's BBQ recently and was asked to bring the dessert.  I decided to do something I hadn't made in quite a while - cheesecake!  I had a recipe from ages ago (can't remember which magazine I cut it out from) and it was pretty good and simple to do.  Now this cheesecake recipe calls for the use of eggs, but I was asked to omit the eggs for allergy reasons, so I pretty much used the same recipe without eggs.  You can try it with or without the eggs, both ways are delicious!  I added the blueberry jelly to give it a little more flavour but you can add whatever jam or jelly flavour you like or do without it altogether.  The lemon cheesecake stands nicely on its own.

Recipe for Lemon Cheesecake with Blueberry Jelly 
For the crust:
200g biscuits, finely crushed* (I used Digestives, my fav!)
120g butter, melted

For the filling:
500g cream cheese (I used Philadelphia)
180g caster sugar
2 eggs, separated
120ml sour cream
40g all-purpose flour, sifted
1tsp vanilla essence
1tsp finely grated lemon peel
4tbsp lemon juice

For the topping (optional):
120ml blueberry jelly

*[You can use a food processor or a rolling pin to crush the biscuits.  If you're using the rolling pin, put the biscuits in a bag and then used the rolling pin to crush it.]
  1. Mix the crushed biscuits with the melted butter. 
  2. Place the mixture into a well-greased and lined springform pan (I used a 9-inch pan), pressing it down firmly and evenly to cover the base.  Refrigerate for 2 hours (or leave it in the freezer til your filling is done- works just as nicely!).
  3. Blend the cream cheese, sour cream, sugar and egg yolks (if using).
  4. Add in flour, vanilla, lemon peel and juice and beat till mixture is smooth and glossy.  (Use a low speed to beat the mixture and don't overbeat it.)
  5. Whisk the egg whites (if using) separately until stiff.  Fold them carefully into the cream cheese mixture. 
  6. Spoon the filling into the chilled crust and bake for one hour at 180°C.  If you are making this without eggs, check it earlier, around 45-50 minutes.  (I use a bain-marie or water bath to bake my cheesecake in.  You can do this by placing the cheesecake pan into a larger roasting pan filled halfway with boiling water, then placing the whole thing in the oven to bake.)
  7. Once baked, leave the cheesecake in the oven to cool completely with the oven door slightly ajar.
  8. Refrigerate overnight in the pan.  
  9. If using a topping, warm the blueberry jelly slightly in a pot.  It will become more liquid which then makes it easier to spread.  Spread it over the chilled cheesecake quickly before it sets. 
  10. Chill again until ready to serve.
I have to say that everyone enjoyed this cheesecake at the BBQ and it got a thumbs up from all the kids as well!  I hope you enjoy this recipe.

Happy baking! :)


  1. Wow, simple yet elegant. Well done! Looking forward to seeing more cheesecakes!

  2. I love cheesecakes so I will definitely try this. Thanks for sharing :)

  3. Looks delicious! I love the idea that you can omit the eggs!