LEMON BLUEBERRY CHEESECAKE

This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a selfmade blueberry sauce.

INGREDIENTS CRUST 2 1/4 cups (302g) graham cracker crumbs 10 tbsp (140g) salted butter, melted 3 tbsp (39g) sugar LEMON BLUEBERRY FILLING 24 ounces (678g) cream cheese, room temperature 1 cup (207g) sugar 3 tbsp (24g) all goal flour 3/4 cup (173g) sour cream 6 tbsp (90ml) lemon juice 2 tbsp lemon zest 3 huge eggs, room temperature 2 huge egg yolks, room temperature 1 1/2 cups blueberries BLUEBERRY TOPPING 1/4 cup (52g) sugar 1 tbsp cornstarch 2 tsp water 2 cups (277g) blueberries WHIPPED CREAM 1 cup (240ml) heavy whipping cream, cold 1/2 cup (58g) powdered sugar 1 tsp vanilla extract Lemon slices, for decorating, optional INSTRUCTIONS CRUST 1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper inner the backside and grease the sides. 2. Combine the crust foods in a small bowl. Press the combination into the backside and up the aspects of the springform pan. 3. Bake the crust for 10 minutes, then set apart to cool. 4. Cover the outsides of the pan with aluminum foil so that water from the water bath can't get in (see how I train my pan for a water bath). Set keen pan aside. 5. Reduce oven temperature to 300°F (148°C). 6. In a giant bowl, beat the cream cheese, sugar and flour on low velocity till nicely totally blended and smooth. Be certain to make use of low velocity to cut back the quantity of air introduced to the batter, which may trigger cracks. Scrape down the aspects of the bowl. 7. Add the sour cream, lemon juice and lemon zest and blend on low velocity till nicely combined. 8. Add the eggs one at a time, blending slowly to mix after every addition, then upload the egg yolks and blend till combined. Scrape down the aspects of the bowl as had to make certain everything is nicely combined. 9. Gently stir the blueberries into the batter. 10. Pour the cheesecake batter frivolously into the crust. 11. Place the springform pan inner one other greater pan. Fill the backyard pan with sufficient warm water to move about midway up the aspects of the springform pan. The water have to no longer move above the higher edge of the aluminum foil at the springform pan. 12. Bake for 1 hour 15 minutes. The middle have to be set, but nonetheless jiggly. 13. Turn off the oven and depart the door closed for 30 minutes. The cheesecake will proceed to cook, but slowly commence to cool as well. 14. Crack the door of the oven for 30 minutes to permit the cheesecake to proceed to cool slowly. This activity facilitates stay away from cracking. 15. Remove the cheesecake from the oven and water bath wrapping and region the cheesecake inner the refrigerator to cool completely. TOPPING 16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium warmth and stir to combine. Heat till the combination is rainy and the sugar starts to melt. 17. Add the blueberries and stir to coat with the sugar mixture. 18. Continue to train dinner till the blueberries jump to melt and let loose juice. 19. Remove from warmth while blueberries are somewhat juicy and the juice has began to thicken. Pour the combination into one other bowl and refrigerate till cool. 20. When you’re competent to serve the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a giant mixer bowl and whip on excessive velocity till stiff peaks form. 21. Remove the cheesecake from the fridge and take away the aspects of the springform pan. Set the cheesecake on a serving plate. 22. Pipe swirls of whipped cream round the sting of the cheesecake, then higher with the blueberry topping and slices of lemon. 23. Refrigerate cheesecake till competent to serve. Cheesecake is finest while kept nicely protected and finest eaten inner 3-4 days.

I am a giant fan of lemon. Despite the hubs no longer being a fan, I proceed to make lemon dessert after lemon dessert a lot to his dismay. I mean, how are you able to resist delicious issues like this Lemon Cake. You can’t. It wouldn’t be right. And luckily for me, my mother is a giant lemon fan so I share those truffles with her.

Cheesecake can also be a favourite of mine and with berries in season and so tasty lately, I decided to mix all those tasty issues into one vast cheesecake. There’s simply sufficient tart and candy lemon flavor, contemporary pops of blueberry inner the cheesecake after which it’s all topped with selfmade blueberry sauce. Pure heaven!

SO HOW WOULD YOU MAKE A LEMON BLUEBERRY CHEESECAKE?
To start, you’ll make the crust. I went with a vintage graham cracker crust this time round and liked it. Combine the graham cracker crumbs, some sugar for sweetness and little butter to hang all of it together, then press it into the pan. It bakes for about 8 minutes after which it’s competent to go.

Next up is the filling. The lemon base of this Lemon Blueberry Cheesecake is simply my new favourite lemon cheesecake base. If you’ve ever made my lemon curd, you’ll keep in mind that it’s made with egg yolks, no egg whites. I discover that this offers a higher lemon flavor, so I used that thought on this cheesecake and swapped out one in all the entire eggs for egg yolks. It in reality accentuated the lemon flavor, making this lemon base the best!

Lemon Blueberry Cheesecake - thick, creamy and filled with lemon and blueberry flavor!Lemon Blueberry Cheesecake - thick, creamy and filled with lemon and blueberry flavor!
So to in reality make the filling, you’ll jump via means of combining the cream cheese, sugar and flour. The flour provides somewhat texture to the cheesecake that I love. Next up is the sour cream, lemon juice and zest. All upload vast taste to the cheesecake. You’ll then upload the eggs, which we’ve discussed, and lastly the blueberries.

The cheesecake is baked in a water bath, which I’m a agency believer in. Without it, you typically get a browned cheesecake that sinks inner the middle and has cracks. To be fair, this cheesecake can quit up with a number of small cracks, due to the blueberries that float to the higher and create little cracks, but they're small and never noticeable.

The entire cheesecake is protected with contemporary selfmade blueberry sauce. It’s the proper praise to the thick and creamy cheesecake and provides simply sufficient extra blueberry taste to offset the fantastic tang of the lemon cheesecake.

With the addition of somewhat whipped cream and a few lemon slices, this cheesecake is competent to go! It’s a vintage taste combination and a cheesecake that in reality isn’t difficult to make, although it takes somewhat time. The toughest edge is ready for everything to cool so that you possibly can dig in!

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