Blueberry Lemon Cheesecake (Printable Version)
Rich crust, bright lemon middle, and bold blueberry streaks in every soft bite.
# What You'll Need:
→ Graham Cracker Crust
01 -
320 g graham cracker crumbs
02 -
67 g white sugar
03 -
150 g unsalted butter, melted
→ Lemon Cheesecake Filling
04 -
3 large eggs at room temp, whisked
05 -
1 teaspoon vanilla extract
06 -
2 tablespoons finely grated lemon peel
07 -
3 tablespoons lemon juice, fresh
08 -
250 g white sugar
09 -
680 g cream cheese, softened
→ 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
# Step-by-Step Guide:
01 -
After it cools off on the rack, toss the pan in the fridge and leave it for at least 4 hours or overnight. Chill it all the way before you pop it out and serve up slices.
02 -
Once your cake pan's wrapped, pour hot water in your big pan so it comes halfway up your cake. Bake for an hour and a bit, about 60-70 minutes. When you see only a tiny wobble in the middle, it’s good.
03 -
Wrap your cake pan super tight in foil—just set it on the foil and carefully fold it up around the sides. It keeps the water from sneaking in later.
04 -
Spoon half the blueberry sauce across the filling and make some cool swirls with a toothpick. Pour the rest of the cheesecake mix on top, then finish with more sauce and swirl again for a marbled look.
05 -
Put 125 g of your berries in a pot with sugar, cornstarch, lemon juice, and water. Heat it and stir till the berries get soft and burst. Add in the leftover blueberries and keep cooking until it’s thicker. Let it cool off before using.
06 -
Drop in half the cheesecake mix onto your crust and use a spatula to spread it flat.
07 -
Beat up your cream cheese and sugar with a mixer on medium until super smooth. Go slower and add eggs, one by one. Drop in lemon juice, zest, and vanilla and mix just till blended.
08 -
After you press the mixture in the pan, bake it for about a dozen minutes. Pull it out and let it cool completely.
09 -
Combine the butter, sugar, and graham cracker crumbs in a bowl. Stir till everything's nice and wet. Push it into the bottom and up the edges of your springform.
10 -
Set the oven to 175°C. Spray your 23 cm springform pan with nonstick spray. Toss in a piece of parchment on the bottom, then spray again. Put it to the side for now.
# Additional Notes:
01 -
Let cream cheese and eggs warm up on the counter so they mix together way more smoothly.
02 -
If you let the finished cake chill for a few hours (even better overnight), it gets super creamy and rich.