Lemon Blueberry Cheesecake
By Isabella Quinn
This lemon blueberry cheesecake features a harmonious blend of tangy lemon and sweet blueberries, creating a creamy and intense dessert experience. The classic Graham cracker base supports a velvety cheesecake filling enriched with lemon zest and juice. Finished with a homemade blueberry sauce, this cheesecake is perfect for celebrations or special occasions, offering a delightful balance of flavors and textures that will impress any cheesecake lover.
Ingredients
- •450 g blueberries (fresh or frozen)
- •90 g sugar
- •3 tsp cornstarch
- •3 tsp lemon juice
- •220 g Graham Crackers / Digestive Biscuits (or similar)
- •5 tbsp unsalted butter (melted)
- •0.5 tsp salt
- •900 g cream cheese (approximately 4 packages, at room temperature)
- •250 g granulated sugar
- •2 lemons zest only
- •220 g sour cream (at room temperature)
- •4 eggs at room temperature
- •4 tbsp lemon juice
- •1 tsp vanilla extract (or vanilla essence)
- •200 ml whipping cream (cold)
- •2 tbsp icing sugar
- •1 lemon sliced and quartered
- •0 lemon zest (to finish)
Instructions
- 1
Place the blueberries, sugar, cornstarch, and lemon juice in a saucepan and cook over medium heat until thickened, resembling a loose jam.
- 2
Remove the sauce from heat and let it cool completely. Divide it in two: one half for the filling and the other half for topping.
- 3
Process the Graham crackers until fine and mix with the melted butter and salt.
- 4
Cut baking paper to fit the base and sides of the springform pan, securing with vegetable oil.
- 5
Press the cracker mix onto the base of the pan and freeze for at least 15 minutes.
- 6
Beat the cream cheese with sugar until soft and smooth, scraping down the bowl as necessary.
- 7
Add lemon zest, sour cream, and salt, and beat until combined.
- 8
Reduce speed and add eggs one at a time, mixing until fully incorporated before adding the next.
- 9
Mix in lemon juice and vanilla extract with a spatula.
- 10
Pour half of the filling onto the base and add dollops of the blueberry sauce, marbling with a knife.
- 11
Repeat with the remaining filling and blueberry sauce.
- 12
Bake in a preheated oven at 180°C / 350°F, using a baking tray with boiling water underneath.
- 13
Reduce heat to 150°C / 300°F and bake for 1 to 1.5 hours, until golden and jiggly.
- 14
Cool completely and refrigerate overnight.
- 15
Unmold the cheesecake and spread the remaining blueberry sauce on top.
- 16
Whip the cream with icing sugar until fluffy and decoratively pipe around the cheesecake.
- 17
Garnish with lemon slices and zest.
