Lemon & Blueberry Cheesecake Recipe

A highly decadent no-bake cheesecake dessert recipe created by Canderel and a well-known family favourite, the Lemon & Blueberry Cheesecake can be made with either sweetener or sugar. Motherhood Diaries was challenged to create two batches of this lovable cheesecake, one with Canderel Sugarly Sweetener and one with caster sugar to see whether my family would taste the difference. They unanimously voted for the cheesecake that used Canderel Sugarly because it wasn’t as sweet but still retained a lot of the rich flavour.

Click here for my Raspberry and Vanilla Cupcakes Taste Test recipe

And, here for the full Canderel Taste Test post

Remember to use half the quantity of Canderel Sugarly sweetener to normal sugar, so for 125g/40z sugar, you use 62g/2oz of sweetener.

Table of Contents

Lemon and Blueberry Cheesecake

https://youtu.be/V3uziJGiYrU

Serves 10 | Prep 20 mins

For the base

50g/2oz low fat spread

150g/5oz digestive lights, crushed

For the topping

3-4 sheets gelatine, depending on the size of the sheets
2 x 180g pots (360g) half fat cream cheese
100g/3 1/2 oz. Canderel Sugarly
250g pot vanilla quark
Zest and juice of 2 lemons
250g punnet blueberries, reserve some for topping

You will need a 20.5cm/8inch deep round, loose bottom springform tin, lightly greased and base lined with baking parchment

First, make the base, melt the low fat spread in a pan then add the crushed digestives and stir to mix, spoon into the tin, spread to cover and press down with the back of a wooden spoon or base of a glass. Leave to cool then put in the fridge to chill.

Biscuit base of Lemon & Blueberry Cheesecake Recipe - motherhooddiaries

Biscuit base of Lemon & Blueberry Cheesecake Recipe

Add the gelatine to a small bowl and cover with water, put to one side for about 5 minutes to soften. To make the topping, add the cream cheese, Canderel Sugarly, quark and zest and juice of the lemons to a food mixer and beat until combined. Squeeze the water from the gelatine, put it back in a clean bowl and pour in just enough boiling water to cover then whisk with a fork until no lumps. Add it to the cream cheese mixture and beat until well mixed.

Squeezing the gelatine sheets - motherhooddiaries

Squeezing the lemon into the Savisto mixer - motherhooddiaries

Stir in a third of the blueberries then spoon mixture over biscuit base and smooth the top. Put back in the fridge and chill overnight then release from tin, top with remaining blueberries and slice to serve.