Lemon Blueberry Cheesecake (Printer-Friendly Version)
Creamy cheesecake with fresh blueberries and lemon zest, complemented by a bright blueberry sauce and whipped cream.
# Required Ingredients:
→ Crust
01 -
Cooking spray
02 -
200 g graham crackers, finely crushed
03 -
113 g unsalted butter, melted
04 -
67 g granulated sugar
05 -
1.25 ml kosher salt
→ Filling
06 -
907 g cream cheese, room temperature
07 -
200 g granulated sugar
08 -
3 large eggs
09 -
15 ml finely grated lemon zest
10 -
60 ml fresh lemon juice
11 -
23 g all-purpose flour
12 -
5 ml pure vanilla extract
13 -
1.25 ml kosher salt
14 -
170 g fresh blueberries
→ Topping & Assembly
15 -
340 g fresh blueberries
16 -
100 g granulated sugar
17 -
16 g cornstarch
18 -
15 ml fresh lemon juice
19 -
Whipped cream, for topping
20 -
1/2 lemon, sliced into thin half-moons
# Step-by-Step Instructions:
01 -
Preheat oven to 163°C. Grease an 20 cm springform pan with cooking spray. In a large bowl, mix graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand. Press mixture into bottom and 2.5 cm up the sides of the pan.
02 -
Using a handheld or stand mixer, beat cream cheese and sugar on medium-high until smooth and lump-free, about 2 minutes. Add eggs one at a time, beating thoroughly after each. Incorporate lemon zest, lemon juice, flour, vanilla extract, and salt until evenly combined. Gently fold in blueberries. Pour filling over crust and smooth top.
03 -
Wrap bottom of springform pan with foil. Place pan in a large roasting pan and pour boiling water to reach halfway up sides of springform pan. Bake until center slightly jiggles when shaken, approximately 60 to 75 minutes.
04 -
Turn off oven and leave door slightly open. Allow cheesecake to cool inside oven for 1 hour. Remove foil and refrigerate until fully chilled, at least 5 hours or overnight.
05 -
In a medium saucepan, combine blueberries, sugar, cornstarch, and 60 ml water. Heat over medium-high, simmering while breaking berries with the back of a spoon, until thickened and berries are tender, about 4 minutes. Remove from heat, stir in lemon juice, let cool, then refrigerate until cold, about 1 hour.
06 -
Remove cheesecake from pan and place on a serving platter. Pipe or spoon whipped cream around top edge and garnish with lemon slices. Stir blueberry topping, thinning with a few drops of water if too thick. Spoon approximately 120 ml blueberry topping onto whipped cream. Serve remaining topping alongside.
# Handy Cooking Tips:
01 -
Dip a warm, clean knife into hot water and dry before slicing to achieve clean cheesecake slices. Wipe and re-warm knife between cuts.