Prep Time 20min. Total Time 6hr. 20min. Servings 16 servings
This Frozen Lemon Cheesecake with Blueberry Drizzle is the perfect way to enjoy cheesecake in the summer. Call it lemon's challenge to Key lime pie.
- 24 gingersnaps, finely crushed (about 1-1/4 cups)
- 1/4 cupbutter, melted
- 2 pkg. (8 oz. each) philadelphia Cream Cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- 1 Tbsp. zest and 1/4 cup juice from 2 lemons
- 1 cup thawed cool WHIP Whipped Topping
- 2 cupsblueberries
- 1/4 cupsugar
- 2 Tbsp.water
- 1/4 tsp.ground ginger
- 100g butter, softened, plus extra for greasing
- 100g golden caster sugar
- 2 large eggs, lightly beaten
- zest and juice 1 lemon
- 140g self-raising flour
- 50g blueberries
- 250ml soured cream
- 25g icing sugar
- 1 large egg
- 1 tsp vanilla extract
- Lightly grease a 12-hole deep muffin tin. Cut out 12 strips of baking parchment, each about 1.5cm wide. Cut each strip in half, then lay inside each muffin hole to make a cross. Trim the ends so they rise about 1cm above the rim of the holes. You’ll use these as handles to remove the cakes when they are cooked.
- Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar until pale and creamy. Beat in the eggs, a little at a time, then add the lemon zest and half the juice. Mix together well, then stir in half the flour. Stir in the remaining lemon juice, then the remaining flour.
- Spoon the cake mixture into the tins, about 1 heaped tbsp per case, then smooth over with the back of a spoon. Sprinkle a couple of blueberries over each cake, then bake for 10 mins.
- To make the topping, whisk together the soured cream, icing sugar, egg and vanilla extract until smooth. Take the cakes out of the oven – they should be pale and just firm. Gently press down to make a flat top, then spoon some cheesecake topping over each cake – the holes should be filled almost to the top. Scatter over some more blueberries. Return to the oven and bake for 5-7 mins more until the topping is just set and gives only a little wobble when tapped.
- Leave the cakes to cool in the tin, then gently ease away from the sides of the tin and lift out using the paper handles.
- 100g strawberries, hulled and halved
- 8 seedless grapes
- 100g/4oz mango chunks
- 100g/4oz melon chunks
- 2 kiwi fruit, peeled and cut into chunks
- 100g/4oz pineapple chunks
- juice 2 limes
- 4 passion fruits, halved and seeds scraped out
- 1 tsp icing sugar
- Mix the drizzle ingredients in a small bowl, stirring until the sugar has dissolved. If you want the sauce to be smooth, pass it through a sieve to remove the seeds, or leave them in if you prefer.
- Skewer the fruits onto wooden skewers and drizzle the sauce on top, reserving a little for dipping. Pop the skewers in the freezer for 45 mins, until just starting to freeze. Serve with the leftover drizzle.
- 300g butter, softened
- 425g caster sugar
- zest 1 lemon
- 6 eggs, beaten
- 250g self-raising flour
- 300g blueberry
- 200g desiccated coconut
- 200g lemon curd
- Heat oven to 180C/fan 160/gas 4 and grease and line a 20 x 30 cm cake tin with baking parchment. Beat together 250g of the butter with 250g sugar and the lemon zest until light and fluffy. In a separate bowl, break up 4 eggs with a fork, then gradually beat into the butter and sugar mixture, adding a spoonful of flour if it begins to curdle. When the eggs are incorporated, fold in the flour and a third of the blueberries, then spoon into the tin. Flatten the surface with a spatula, sprinkle over another third of the blueberries, and bake for 20 mins until the surface is set.
- To make the topping, melt the rest of the butter, then stir in the coconut and remaining sugar and eggs until combined. Warm the lemon curd gently for a few mins in a small pan until it is runny and pourable.
- After the initial baking, scatter the remaining blueberries over the top of the cake, drizzle over the lemon curd, and crumble over the coconut mixture. Bake for a further 20-25 mins until the coconut is golden. Leave the cake in the tin to cool. Cut into 16 squares and store in a tin, interlined with greaseproof paper.