Enjoy this light and lemony cheesecake with a deliciously fresh blueberry compote. It's excellent as a summer dessert, especially if you can find wild berries.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
my god we loved it... very light went down very well thank u xxxxx - 22 Aug 2011
Oh dear what a disaster!! Where do I start??? I had terrible trouble with the amount of ingredients fitting into my extra large mixing bowl. Then put it in my non-fanned oven and the soufflé, souffled but once the heat was turned off it then sank, it caused a laugh at my dinner party and we renamed it Lemon Soufflé Torte cheesecake! It was very edible though and had the consistency of a baked NY Cheesecake NB: 1tbsp of lemon zest is roughly 6 to 8 lemons. Might try again with ¾ of the ingredients and with the temperature down a notch or two, but to be honest probably not - 21 Feb 2011
I really think this recipe is outstanding! My boyfriend LITERALLY licked his plate clean! The texture is fluffy and light, with just the right amount of lemon flavor. I used raspberries instead of blueberries (just a personal preference), and used a different crust recipe just because it's my favorite and I like to have crust on the sides AND bottom: 2 cups graham crackers, ¼ cup pecans, ½ tsp cinnamon ½ cup butter (melted). You also don't have to pre-cook this crust so I found it to be a time-saver. Next time I might try to put a thin layer of the liquid raspberry sauce on top of the crust (under the filling) so it can seep into the crust during baking for some extra raspberry flavor. - 04 Dec 2008 (Review from Allrecipes US | Canada)