About this recipe: I personally prefer cheesecake with something other than a digestive biscuit base. This shortbread base is delicious and I love all of the fresh blueberries in this recipe!
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Very nice and simple but personally I prefer a digestive biscuit base, apart from that though it was lovely. - 12 Dec 2011
Beautiful dessert that came together in minutes. I liked the shortbread crust, which was a nice change from the standard graham cracker crust - I used white rather than brown sugar and it was tender and easy to cut and serve. The filling is pleasantly sweet and nicely laced with the lemon zest. As for the topping, I found I needed to add a little water to get it a little saucier. Those who find most desserts too big for their needs, or for those who would simply like smaller sized desserts just so they can bake more often, may find it interesting to note that I easily scaled this down to three servings and prepared it in a 6" square baking pan. In this smaller version, the crust needed just 9 minutes to bake, and the filling only 20 minutes. This will yield four very generous servings, or 6 more "reasonable" sized servings. - 09 Mar 2011 (Review from Allrecipes US | Canada)
Note: The pan used should really be a 9x13 baking dish. Sorry for the mix up. - 17 Apr 2008 (Review from Allrecipes US | Canada)