Blueberry Lemon Cheesecake (Printable Version)
Soft cookies with fresh blueberries and creamy cheesecake, mixing tangy lemon with sweet goodness smoothly.
# Ingredients You'll Need:
→ Blueberry Cookie Dough
01 -
Softened unsalted butter, 227 grams
02 -
200 grams sugar
03 -
1 large egg
04 -
1 tablespoon lemon zest
05 -
30 ml fresh lemon juice
06 -
All-purpose flour, 312 grams
07 -
15 grams cornstarch
08 -
5 grams baking soda
09 -
2.5 grams salt
10 -
150 grams blueberries, fresh or frozen, no need to thaw
→ Cheesecake Mix
11 -
Cream cheese softened, 226 grams
12 -
30 grams powdered sugar
13 -
Half a teaspoon vanilla extract
# Detailed Preparation Steps:
01 -
Mix cream cheese, powdered sugar, and vanilla until smooth. Make small spoonfuls on wax paper and freeze at least 30 minutes for easier handling.
02 -
Beat butter and sugar until fluffy in a big bowl. Then add egg, lemon juice, and zest. Mix it all well.
03 -
In another bowl, whisk flour, cornstarch, baking soda, and salt. Slowly add this into the wet mix, stirring gently till it’s all combined.
04 -
Carefully fold blueberries into the dough so they don’t get squished and stay whole.
05 -
Take about 30 grams of dough, flatten it a bit, and wrap one frozen cheesecake ball inside. Pinch the edges close and roll it into a smooth ball. Place on a lined baking tray. Keep doing this till no dough or filling is left.
06 -
Pop the cookie balls in the fridge for at least half an hour. Heat oven to 175°C and bake for 12 to 14 minutes. Cookies should have golden edges but soft middles.
07 -
Let the cookies cool fully on the tray so they don’t break when moved. You’ll get a nice mix of tart lemon, sweet blueberry, and creamy cheesecake inside.
# Helpful Tips:
01 -
Freezing the cheesecake balls before wrapping makes them easier to work with and stops the filling from leaking in the oven. Chilling the dough helps keep cookies from spreading, and parchment paper keeps them from sticking.