Blueberry and Lemon Cheesecake : Bake Along #78 - Cheesecake for Bake-Along 4th Anniversary

Bake-Along is 4 years old! It has been four delicious years that I have been baking together with my fabulous baking buddies Lena and Zoe! Together, we have baked lots of goodies ; tarts and pies, cakes, breads, pizza, cupcakes, muffins, creme brulee, souffles, cookies, and the list goes on! There's more on the to-do list as Bake-Along is now entering it's fifth year. A big thank you to all our blogger friends for the wonderful support these four years. Cheers to all! 

To celebrate Bake-Along's 4th Anniversary, we have selected Cheesecake as our theme. Feel free to bake any cheesecake and join us in our Anniversary Theme, by linking your post, which must be current,  in our linky below and will remain open until 16th May. I do hope that you would join us!

 Happy Anniversary Bake-Along!!!  

I've made a no-bake cheesecake, Blueberry and Lemon Cheesecake. It does not look very pretty, but it is very yummy! Because I bake a lot, I always make half a recipe for most cakes! haha! I've used two mini 5-inch round springform pans. This cake has a biscuit base, marscapone and creme fraiche filling, and top with blueberry sauce. 

Quite a simple cake to make. Firstly make the blueberry sauce, as it needs to be cooled before using. Blueberries are simmered in a small pot with some sugar and lemon juice, until the blueberries has burst and the sauce thickens. I find that the sauce is still very runny, so I have used some cornflour mixed with a little water to thicken the sauce a little. 

Digestive biscuits are crushed and mixed with some melted butter. I did not use all of the melted butter. I added a little at a time until the crumbs are buttery and can be clump together. Press the crumbs on the base of the lined and greased pans, pressing them down firmly using the back of a spoon. Next make the filling.

The filling is made by whisking together the mascarpone cheese and creme fraiche until smooth. Sifted icing sugar and lemon zest are added in. I've made only half a recipe but ended up using the whole amount of icing sugar for a full recipe, as using half of it not sweet at all. You really need to taste on the sweetness, as advised by the author.

Pour the filling over the crumb base, and top with the blueberry sauce. Refrigerate for at least 3 hours or until set. I actually refrigerated without the topping for about 2 hours, and then I top with the blueberry sauce, and refrigerated for a further 2-3 hours.

Blueberries, Blueberries! We love blueberries! 

A slice of yumminess! Sweet blueberry sauce, a little tangy (from the lemon juice), against the creamy cheese filling and the buttery crumb base, makes this a delicious dessert, perfect for any occassion!

Blueberry and Lemon Cheesecake

(adapted from : Cheesecake, Hannah Miles)

Serves 10

For the topping :
350gm/2-1/2-3 cups blueberries
freshly squeezed juice of 2 lemons
100gm/1/2 cup caster/white sugar

For the crumb base ;
200gm/7oz digestive biscuits/graham crackers
100gm/7 tablespoons butter, melted

For the filling :
500gm/generous 2 cups mascarpone cheese
500ml/2 cups creme fraiche
3 generous tablespoons icing/confectioners' sugar, or to taste
grated zest of 2 lemons

a 20-cm/8-inch square loose-based cake pan, greased and lined

Begin by making the blueberry topping. Simmer the blueberries with the lemon juice and sugar in a saucepan for about 5 minutes until the fruit has burst and you have a thick sauce. Set aside to cool.

To make the crumb base, crush the biscuits/graham crackers to fine crumbs in a food processor or place in a clean plastic bag and bash with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter. Press the buttery crumbs into the base of the prepared cake pan firmly using the back of a spoon.

To make the filling, whisk together the mascarpone and creme fraiche in a large mixing bowl until smooth. Sift in the icing/confectioners' sugar, add the lemon zest, then whisk again. Taste the mixture and add a little more icing/confectioners' sugar if you wish it to be sweeter.

Spoon the filling mixture over the crumb base and level with a knife or spatula, then spoon the blueberry topping over the top. Chill the cheesecake in the refrigerator for at least 3 hours or until set, then cut into slices to serve.

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Do stop by Lena of Frozen Wings and Zoe of Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking "Mother-In-Law's Madeira Cake", from To Be A Domestic Goddess by Nigella Lawson, pg 5, or here. Please do join us, link your post to our linky which will open from 21st till 30th May. Everyone is welcome to join us! Only current post please.

A friendly reminder when linking to our blog hop :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, PLEASE FOLLOW THE BAKE OR THEME provided by us. Unrelated post will be deleted.

3. Feel free to display our Bake-Along badge in your post.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. 

To join our blog hop, click on the link to get the codes :

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