This Lemon Blueberry Cheesecake combines the refreshing zest of lemon with the sweet, juicy flavor of blueberries in a creamy, smooth cheesecake. With a buttery biscuit base and a tangy berry sauce on top, this dessert is a showstopper. The balance between the rich cheesecake and the fresh fruit flavors makes it a dessert that’s hard to resist.
Why You’ll Love This Recipe:
You’ll love this recipe for its perfect balance of tart and sweet. The lemon-infused cheesecake filling is rich and creamy, while the blueberry sauce adds a delightful fruity contrast. The buttery biscuit base provides a satisfying crunch to complement the soft and smooth cheesecake. This dessert is not only delicious but also visually stunning with its vibrant blueberry topping.
Perfect Occasion:
This cheesecake is perfect for special occasions like family gatherings, holiday meals, or celebrations. It’s also a wonderful treat to enjoy with friends over coffee or tea. Its refreshing lemon and berry flavors make it an ideal dessert for spring and summer.
Decoration Tips:
For an elegant touch, garnish the cheesecake with fresh blueberries, lemon zest curls, and a dusting of powdered sugar. You can also add a drizzle of extra blueberry sauce on each slice when serving for a pop of color and flavor.
Ingredients:
For the Base:
- 2 packets of digestive biscuits (or similar)
- 90g butter (melted)
For the Cheesecake Filling:
- 600g cream cheese (room temperature)
- 1 packet cream (room temperature)
- 2 tbsp cornstarch (20g)
- 3/4 cup sugar (150g)
- 3 eggs (room temperature)
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- Grated zest of 1 lemon
- 1 tbsp lemon juice
For the Blueberry Sauce:
- 2 cups blueberries
- 3 tbsp sugar (30g)
- 1 tbsp lemon juice
- 1 tbsp cornstarch (10g)
Instructions:
- Prepare the Blueberry Sauce:
- In a saucepan, combine the blueberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens. Set aside to cool.
- Prepare the Base:
- Preheat the oven to 160°C (320°F).
- Line a 19 cm springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from getting in during baking.
- Crush the biscuits into fine crumbs and mix with the melted butter (add 1 tbsp of milk if you prefer a softer base).
- Press the mixture firmly into the bottom and up the sides of the prepared pan using a spoon or the bottom of a glass. Chill the base in the fridge while you prepare the filling.
- Prepare the Cheesecake Filling:
- Drain any excess liquid from the cream cheese and place it in a bowl. Add the sugar and beat with a whisk for about 1 minute.
- Add the cream and mix well. Stir in the lemon zest, lemon juice, cornstarch, and vanilla, mixing until fully incorporated.
- Add the eggs one at a time, beating lightly after each addition, just until combined.
- Assemble and Bake:
- Pour half of the cheesecake batter over the chilled base. Drop spoonfuls of the blueberry sauce over the batter, then pour the remaining cheesecake mixture on top.
- Add a few more spoonfuls of blueberry sauce on top and swirl gently with a toothpick for a marbled effect.
- Place the springform pan in a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan (or place a separate pan of hot water on the bottom rack of the oven for added moisture).
- Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door closed for an additional 10 minutes, then slightly open the door and let the cheesecake cool to room temperature.
- Chill the cheesecake in the fridge for at least 4 hours or overnight before serving.
- Serve:
- Top the chilled cheesecake with the remaining blueberry sauce before serving.
Enjoy your Lemon Blueberry Cheesecake, a perfect blend of creamy, tangy, and sweet flavors!