Lemon Blueberry Cheesecake (Print Version)
Punchy lemon and juicy blueberry swirl through a soft cheesecake, all sitting on a crisp golden crust.
# Ingredients:
→ Graham Cracker Crust
01 -
320 g graham cracker crumbs
02 -
67 g white sugar
03 -
150 g unsalted butter, melted
→ Lemon Cheesecake Filling
04 -
680 g cream cheese, let it soften first
05 -
250 g white sugar
06 -
3 large eggs, whisked and room temp
07 -
2 tablespoons lemon zest, grated fine
08 -
3 tablespoons fresh lemon juice
09 -
1 teaspoon vanilla extract
→ Blueberry Sauce
10 -
190 g blueberries, split in half
11 -
16 g white sugar
12 -
1 tablespoon cornstarch
13 -
2 tablespoons water
14 -
1 tablespoon fresh lemon juice
# Steps:
01 -
Put the pan on a cooling rack. Let it reach room temp, then stick it in the fridge for 4 hours or overnight. Don’t take it out of the pan until it’s totally cold.
02 -
Slide the wrapped cheesecake pan into a big roasting pan. Pour in hot water so it comes up halfway on the sides. Bake for 60 to 70 minutes. The middle should look a bit jiggly when it’s done.
03 -
Spoon in half the filling and smooth it over. Drop half the blueberry sauce all around and swirl with a toothpick. Add the rest of the filling, then drop on the rest of the sauce and swirl again for a cool marble effect.
04 -
Set the cheesecake pan on a big piece of foil and wrap it up so water won’t sneak in.
05 -
Toss 125 g blueberries, sugar, cornstarch, water, and lemon juice into a little saucepan. Cook and stir on medium till berries pop open. Put in the last blueberries and simmer till the sauce is thick. Let it cool down before you use it.
06 -
Mix cream cheese and sugar with a mixer (medium speed is good) till super smooth. Drop the speed and beat in eggs one after the other, just until mixed. Stir in lemon juice, zest, and vanilla till it’s all together.
07 -
Pop the crust in the oven for 12 minutes. Let it hang out to cool off all the way.
08 -
In a bowl, toss crumbs, sugar, and melted butter together so it’s all coated. Firmly press this into the bottom and a bit up the sides of your pan.
09 -
Turn the oven to 175°C. Spray your springform pan (23 cm) with nonstick, then lay parchment on the bottom and spray it again. Leave it aside for now.
# Notes:
01 -
If you let eggs and cream cheese warm up to room temp, your batter will be smoother.
02 -
Letting it chill overnight makes the flavor pop and the texture much creamier.