Lemon Blueberry Cheesecake Delight (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
150 g melted unsalted butter
02 -
67 g white sugar
03 -
320 g graham cracker crumbs
→ Lemon Cheesecake Filling
04 -
1 teaspoon vanilla
05 -
3 tablespoons fresh lemon juice
06 -
2 tablespoons grated lemon peel
07 -
3 large eggs, whisked and at room temp
08 -
250 g white sugar
09 -
680 g cream cheese left out to soften
→ Blueberry Sauce
10 -
1 tablespoon fresh lemon juice
11 -
2 tablespoons water
12 -
1 tablespoon cornstarch
13 -
16 g white sugar
14 -
190 g blueberries, split into 2 portions
# Instructions:
01 -
Cool the cheesecake pan on a rack. Once it hits room temp, pop it in the fridge for at least 4 hours or until the next day. Wait till it’s cold to take off the pan and dish it up.
02 -
Fill your roasting pan with hot water halfway up your wrapped cake pan. Bake until the center doesn’t jiggle much—set your timer for 60-70 minutes. When baking’s done, it should be just a bit wobbly in the middle.
03 -
Grab a big piece of foil, place your cake pan on it, and wrap it up tight. This keeps leaks out while you bake.
04 -
Dollop half the blueberry mix over the cheesecake layer and swirl with a toothpick. Cover with the rest of the filling, then spoon over what’s left of the sauce. Swirl again for a cool marbled look.
05 -
In a small pot, toss in 125 g of blueberries with sugar, cornstarch, water, and lemon juice. Cook on medium, give it a good stir until the berries pop open. Throw in the rest of the blueberries and let it cook down till it thickens. Let it cool for a bit.
06 -
Scoop half your cheesecake mix into the baked crust and flatten it out.
07 -
Mix the cream cheese and sugar in a big bowl for a couple of minutes till creamy and smooth. Keep it on medium. Drop in the eggs one at a time using low speed. Stir in the lemon juice, zest, and vanilla till it’s all together.
08 -
Bake the pressed mixture for about 12 minutes. Once it’s done, pull it out and cool it down.
09 -
Put the sugar, butter, and graham crumbs in a bowl. Mix till everything’s coated. Press into the bottom and a little bit up the sides of your cake pan.
10 -
Turn your oven to 175°C. Spray your 23 cm springform pan with nonstick spray, line the bottom with parchment, then give it one more quick spray. Set it aside.
# Notes:
01 -
Let your eggs and cream cheese hang out on the counter for a bit. They blend way better when they’re not cold.
02 -
Letting the cake chill a few hours (or overnight!) makes it taste even smoother and richer.