Lemon and blueberry cheesecake slice
With an irresistible strudel topping, this lemon and blueberry cheesecake slice is a must-try. It’s just the thing to share at a picnic or casual get-together.
Note: + cooling, 30 mins freezing & 2 hours chilling time
- 250g butter, softened
- 1/2 cup (110g) caster sugar
- 2 cups (300g) plain flour
- 250g cream cheese, softened
- 395g can condensed milk
- 2 Coles Australian Free Range Eggs
- 1 lemon, rind finely grated, juiced
- 1 cup (150g) frozen blueberries
- 80g butter, softened
- 1/3 cup (75g) caster sugar
- 3/4 cup (110g) plain flour
To make the strudel topping, use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the flour and stir to combine. Shape the mixture into a disc and cover with plastic wrap. Place in the freezer for 30 mins or until firm.
Preheat oven to 180°C. Grease and line the base and 2 long sides of a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang.
Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the flour and stir to combine. Press the mixture over the base of the prepared pan. Bake for 20 mins or until light golden.
Use an electric mixer to beat the cream cheese and condensed milk in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the lemon rind and lemon juice. Stir to combine. Add the blueberries and gently fold to combine. Pour over the base in the pan. Smooth the surface.
Use a box grater to coarsely grate the strudel topping into a bowl. Sprinkle strudel evenly over the cream cheese mixture in the pan. Bake for 30 mins or until just set. Set aside in the pan to cool completely. Place in the fridge for 2 hours to chill. Cut into pieces to serve.