We are always always inspired by the season’s offerings. Everything about a lemon is wonderful – it’s beautiful aroma, it’s wonderful tangy taste, the amazing burst of flavour it gives to everything! Cheesecake is one of our absolute favourite desserts and these easy to make and quick to prepare lemon and blueberry cheesecakes are a wonderful dessert. We hope you enjoy creating and making them!
It is important to eat these as soon as you have piped the cheesecake mixture in, as the bitterness of the lemon pith will start to infuse the cheesecake filling.
8 medium sized lemons
4 scotch finger biscuits
500g cream cheese, room temperature
120g CSR Pure Icing Sugar, sifted
1 tsp lemon rind
3 tbs lemon juice
1 tsp vanilla bean paste
450ml double cream
1 punnet blueberries
CSR Pure Icing Sugar, for dusting
To prepare the lemons, cut the lemon tops off, approximately 2 cm from the top. Using a sharp knife or spoon, scoop out the contents of the lemons to create a hollow vessel. If the bottoms need flattening to help them stand, slice a thin layer of the lemon bottom off, ensuring you don’t cut through the hollow part. (The lemon contents can be juiced and stored in the fridge).
Place the scotch finger biscuits in a small food processor and process to crumbs. Set aside.
Place the cream cheese, icing sugar, lemon rind, lemon juice and vanilla bean paste in a mixing bowl. Using an electric mixer, beat all the ingredients together until the cream cheese is smooth and all ingredients are well combined.
Place the double cream in a separate bowl and using a hand whisk, whisk the cream until very thick peaks form. It is important that the cream is thick to ensure the cheesecake mixture holds its form. Fold the double cream into the cheese mixture until well combined. Fold the blueberries through the mixture gently.
Place the mixture into a piping bag without a nozzle. Pipe mixture into the lemons. Sprinkle with biscuit crumbs and a dusting of pure icing sugar. Serve immediately.