Treat yourself with these lemon and blueberry cheesecake slice. The strudel topping gives it a little something extra!
The ingredient of Lemon And Blueberry Cheesecake Slice
- 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
The Instruction of lemon and blueberry cheesecake slice
- 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 180u00b0c 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 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
Nutritions of Lemon And Blueberry Cheesecake Slice
calories: 375 947 caloriescalories: 22 grams fat
calories: 14 grams saturated fat
calories: 39 grams carbohydrates
calories: 22 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 191 milligrams sodium
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calories: nutritioninformation