This wild blueberry cheesecake features a deliciously unique combination of a crisp shortbread crust, rich creamy filling, and a homemade blueberry jam swirl, topped with a light vanilla whipped cream. It's a luxurious dessert that balances tartness from the lemon-zested blueberries with the sweetness of the creamy filling, making it a perfect choice for those who appreciate refined flavors in their desserts.
Why You'll Love This:
- Flavorful Complexity: The homemade blueberry jam, infused with fresh lemon zest and juice, adds a refreshing depth to the rich cream cheese filling.
- Textural Delight: The contrast between the crumbly shortbread crust, smooth cheesecake filling, and fluffy whipped cream offers a pleasing variety of textures.
- Visual Appeal: The swirls of blueberry jam provide a stunning marbled effect that makes this cheesecake as beautiful as it is delicious.
Perfect Occasion: This cheesecake is ideal for special occasions such as birthdays, holidays, or dinner parties. It's also a fantastic choice for a summer gathering or as a show-stopping dessert for a festive brunch.
Decoration Tips:
- Garnish with Fresh Berries: Top the cheesecake with a mix of fresh berries for added color and freshness.
- Mint Leaves: Add a few mint leaves for a pop of green and a hint of minty freshness.
- Dust with Powdered Sugar: Lightly dust the top with powdered sugar for a subtle sweetness and a snowy appearance.
- Chocolate Drizzle: For a chocolate twist, drizzle melted chocolate over the whipped cream before serving.
Ingredients:
- Wild Blueberry Jam:
- 280g frozen wild blueberries (2 cups)
- 50g light brown sugar (¼ cup)
- Zest and juice of 1 small lemon
- 2 tbsp cornstarch
- 2 tbsp water
- Shortbread Crust:
- 42g unsalted butter (3 tbsp), melted
- 60g light brown sugar (¼ cup + 1 tbsp)
- 90g all-purpose flour (¾ cup)
- Cheesecake Filling:
- 150g light brown sugar (¾ cup)
- 1 tbsp cornstarch
- 452g cream cheese (two 8-oz bricks), room temperature
- 2 eggs, room temperature
- 110g heavy whipping cream (½ cup), room temperature
- 25g fresh lemon juice (2 tbsp)
- 1 tbsp vanilla bean paste
- 75g wild blueberry jam (⅓ cup)
- Whipped Cream:
- 225g heavy whipping cream (1 cup)
- 2 tbsp light brown provided textugal
- ⅛ tsp salt
- 1 tsp vanilla
Instructions:
- Prepare the Blueberry Jam:
- Cook blueberries, brown sugar, and lemon juice/zest over medium heat. Thicken with a slurry of cornstarch and water. Cool in the freezer.
- Bake the Shortbread Crust:
- Combine melted butter, brown sugar, and flour. Press into a lined 7" springform pan and bake at 350°F for 10 minutes.
- Make the Cheesecake:
- Blend cream cheese, brown sugar, and cornstarch until smooth. Incorporate eggs, heavy cream, lemon juice, and vanilla. Fold in ⅓ cup of blueberry jam.
- Pour half the batter over the crust, add a layer of jam, then top with remaining batter.
- Bake in a water bath at 350°F for 70-80 minutes until set but slightly wobbly.
- Chill Overnight:
- Let the cheesecake cool in the oven with the door ajar, then refrigerate overnight.
- Serve with Whipped Cream:
- Whip cream with brown sugar, vanilla, and salt until soft peaks form. Spread over the chilled cheesecake.
Enjoy this decadent wild blueberry cheesecake, a perfect blend of tangy and sweet flavors with a delightful variety of textures that make each bite a luxurious experience.