Lemon Blueberry Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
302g graham cracker crumbs
02 -
140g salted butter, melted
03 -
39g sugar
→ Lemon Blueberry Filling
04 -
678g cream cheese, room temperature
05 -
207g sugar
06 -
24g all-purpose flour
07 -
173g sour cream
08 -
90ml lemon juice
09 -
2 tbsp lemon zest
10 -
3 large eggs, room temperature
11 -
2 large egg yolks, room temperature
12 -
1 1/2 cups blueberries
→ Blueberry Topping
13 -
52g sugar
14 -
1 tbsp cornstarch
15 -
2 tsp water
16 -
277g blueberries
→ Whipped Cream
17 -
240ml heavy whipping cream, cold
18 -
58g powdered sugar
19 -
1 tsp vanilla extract
20 -
Lemon slices for decoration, optional
# Instructions:
01 -
Preheat oven to 163°C. Line a 23cm springform pan with parchment paper in the bottom and grease the sides. Combine crust ingredients in a small bowl. Press into the bottom and up sides of the springform pan. Bake for 10 minutes, then set aside to cool. Cover pan with aluminum foil to prepare for water bath.
02 -
Reduce oven temperature to 148°C. Beat cream cheese, sugar, and flour in a large bowl on low speed until smooth. Add sour cream, lemon juice, and lemon zest, mixing on low speed until combined. Add eggs one at a time, then egg yolks, mixing slowly after each addition. Stir blueberries into the batter gently and pour over crust.
03 -
Place springform pan inside another larger pan. Fill outer pan with warm water, halfway up the sides of the springform pan. Bake for 1 hour 15 minutes until the center is set but slightly jiggly. Turn off oven and let sit for 30 minutes with the oven door closed, then crack the door for 30 minutes to cool gradually. Refrigerate cheesecake until fully cooled.
04 -
In a saucepan over medium heat, combine sugar, cornstarch, and water. Heat until sugar melts. Add blueberries and stir to coat. Cook until blueberries soften and release juices. Remove from heat, transfer to a bowl, and refrigerate until cool.
05 -
Make whipped cream by whipping heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Remove sides of springform pan from cheesecake. Pipe whipped cream swirls around cheesecake edges and top with blueberry topping and lemon slices. Refrigerate until serving.