Lemon Blueberry Cheesecake Delight (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
150 g unsalted butter, melted
02 -
67 g granulated sugar
03 -
320 g graham cracker crumbs
→ Lemon Cheesecake Filling
04 -
3 large eggs, whisked and at room temp
05 -
1 teaspoon vanilla extract
06 -
2 tablespoons lemon zest
07 -
250 g granulated sugar
08 -
680 g cream cheese, let it get soft
09 -
3 tablespoons lemon juice, freshly squeezed
→ Blueberry Sauce
10 -
1 tablespoon cornstarch
11 -
16 g granulated sugar
12 -
190 g fresh blueberries, split
13 -
2 tablespoons water
14 -
1 tablespoon lemon juice, freshly squeezed
# Instructions:
01 -
Crank the oven up to 175°C. Spray a 23 cm springform pan, pop parchment on the bottom, hit it with another spray, and put it off to the side.
02 -
Mix the melted butter with sugar and cracker crumbs in a bowl till every bit’s moist. Press that stuff into the pan, spreading it up the edges just a little.
03 -
Toss the crust in the oven for 12 minutes. Let it cool after you pull it out.
04 -
Beat cream cheese and sugar together in a big bowl for a couple minutes until it’s super creamy. Blend in the eggs, one at a time, slow and easy. Pour in the zest, lemon juice, and vanilla, then mix it all up.
05 -
Scoop in half your filling and smooth it out over the cooled crust.
06 -
Throw 125 g of berries, sugar, water, lemon juice, and cornstarch into a little pan. Stir and heat ‘til the berries pop. Dump in the rest of the blueberries, keep simmering till it gets thicker, then cool it off a bit.
07 -
Drop half the berry sauce on top and make swirl patterns using a toothpick. Cover with the rest of the filling, finish it off with remaining berries, and swirl again so it looks cool and marbled.
08 -
Take a big sheet of foil and wrap it all around your pan to keep water from leaking in.
09 -
Set your foil-wrapped pan in a big roasting tray, then carefully pour hot water around it till it’s halfway up the side. Bake 60–70 minutes. The middle should barely wobble when you shake it.
10 -
Take the pan out of the oven with the water bath. Let things cool off a bit before moving your cheesecake to a rack. Once it’s room temp, chill in the fridge at least 4 hours or overnight, then take it out and dig in.
# Notes:
01 -
Let eggs and cream cheese hang out on the counter first so they mix together better.
02 -
Give the cheesecake lots of chill time in the fridge for the best flavor and texture.