Blueberry lemon cheesecake

Recipe for blueberry lemon cheesecake

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a delightful dessert that combines the tanginess of blueberries, the zestiness of lemons, and the creaminess of cheesecake - Blueberry Lemon Cheesecake. This recipe is a true crowd-pleaser, perfect for any occasion. The crust is made with a buttery graham cracker base, while the filling consists of a luscious blend of cream cheese, lemon zest, and fresh blueberries. Topped with a sweet blueberry compote, this cheesecake is a burst of flavors that will leave you craving for more.

Keywords: blueberry, lemon, cheesecake, dessert, crowd-pleaser.

Blueberry lemon cheesecake details

Blueberry lemon cheesecake, recipe Rating: 4.6
Number of votes:105 INGREDIENTS:

Base:

250g digestive biscuits

120g butter

Filling:

375g cream cheese

110g castor sugar

2 medium eggs

60ml lemon juice   

100ml whipping cream

1 tbsp cornflour, sifted

Grated rind from 2 lemons

Topping:

100g whipped cream

100g blueberry filling  

METHOD:

1. Prepare a 8 inch loose bottom or spring foam round cake tin. Wrap loose base of tin with aluminium foil.

2. To prepare base, melt butter . Use a little of the melted butter to lightly grease bottom and sides of cake tin.

3. Place biscuits in food processor and process until finely crushed. Transfer to a bowl. Add melted butter and stir until crumbs are moistened by butter. Transfer crumbs to the prepared cake tin. Press firmly over base and refrigerate for 30 minutes.

4. Preheat oven at 180 degC. Cream cheese and castor sugar until light and smooth. Add eggs one at a time, incorporate it well into cream cheese mixture after each addition. Do not overbeat the eggs.

5. Add juice and whipping cream. Beat well.

6. Finally, fold sifted cornflour and grated rind into batter.

7. Pour cream cheese mixture over biscuit base. Tap sides of cake tin a little to break large, noticeable air bubbles on the surface of filling.

8. Bake cheesecake using top and bottom heat of oven at 170degC until surface of cheesecake is just set/cooked. Switch to bottom heat only and bake at 180 degC until cheesecake is firm. The whole baking takes 35-40 minutes.

9. Leave to cool. Run a thin knife blade carefully around inside rim of tin to loosen the sides of cheesecake. Remove cheesecake from cake tin. Unwrap aluminium foil from base of cake tin. Transfer the whole cheesecake, with the aluminium foil, to a cake board. Wrap aluminium foil over the cake board. Refrigerate cheesecake overnight.

10. Decorate top of cheesecake with whipped cream and blueberry filling.

NOTE:

1. Make sure cream cheese is at room temperature before creaming it. Cold cream cheese results in lumpy cheesecake.

2. Beat cream cheese until smooth and light before adding other ingredients.

3. This recipe is constructed in such a way that cream cheese filling is about 2 times thicker than the base. It is not too ‘cheesy’ when consumed. Just nice for me!

4. Cornflour in the recipe makes the texture firmer. Hence, it is not necessary to bake this cheesecake in a water bath.

5. Do not overbake cheesecake. A cooked cheesecake will still look uncooked/wobbly in the centre. This is normal. Chilling it overnight will help achieving smooth silky texture.

6. Sweetness of blueberry filling is perfectly neutralised by the sour filling. This recipe is worth a try!