This delightful cheesecake combines a soft, lemon-infused cake base speckled with fresh blueberries, topped with a creamy cheesecake layer. Finished with a velvety mascarpone frosting and a white chocolate ganache, it’s further enhanced by a homemade blueberry compote. This dessert is a perfect blend of tangy, sweet, and creamy flavors.
Why You’ll Love This
- Fruity Freshness: The blueberries add a natural sweetness and a pop of color.
- Lemon Zest: Offers a refreshing, citrusy twist to the cake.
- Creamy Cheesecake Layer: Provides a smooth and indulgent contrast.
- White Chocolate Elegance: The ganache adds a touch of luxury to the overall dessert.
Ingredients:
- Cake Base:
- 3 eggs
- 100g granulated sugar
- 8g vanilla sugar (or vanilla extract)
- 85g yogurt
- 3g lemon zest
- 120g butter
- 160g flour
- 7g baking powder
- 150g blueberries
- Cheesecake Batter:
- 300g cream cheese
- 60g granulated sugar
- 8g vanilla sugar (or vanilla extract)
- 25g cornstarch
- 1 egg
- Topping:
- 250g mascarpone
- 50g powdered sugar
- Blueberry Compote:
- 40g blueberries
- 40g granulated sugar
- 10ml water
- White Chocolate Ganache:
- 50ml cream (unwhipped)
- 125g white chocolate
Instructions:
- Prepare Cake Base: Mix eggs, sugars, yogurt, lemon zest, and melted butter. Add flour and baking powder, then fold in blueberries. Bake in a 28×18 cm springform pan.
- Cheesecake Layer: Blend cream cheese, sugars, cornstarch, and egg. Spread over the cooled cake base.
- Bake and Chill: Bake until set, then cool.
- Mascarpone Topping: Whip mascarpone with powdered sugar and spread over the cheesecake.
- Make Blueberry Compote: Cook blueberries, sugar, and water until thickened.
- White Chocolate Ganache: Melt chocolate in cream and drizzle over the cake.
- Serve: Refrigerate overnight for best results. Serve with blueberry compote.
Enjoy this Blueberry Lemon Cheesecake with its harmonious blend of flavors, a delightful dessert that’s sure to please any palate!
