Indulge in a delightful dance of tangy lemon and sweet berries with our Berry-Lemon Bliss Cheesecake. This dessert features a crisp, buttery base, a rich and creamy lemon-infused filling, and a homemade berry topping that bursts with flavor.
For the Berry Compote:
- Mixed berries (blueberries or any of your choice)
- Granulated sweetener (to taste)
- Fresh citrus juice (lemon or orange)
- A pinch of salt
- Water for consistency
- Cornflour mixed with a little water for thickening
For the Crust:
- Your choice of cookies or biscuits, finely ground
- Melted unsalted butter
- A dash of salt
For the Filling:
- Full-fat cream cheese, softened
- Citrus-infused granulated sweetener (rub zest into sugar for aroma)
- Sour cream for added richness
- Pure lemon essence
- Fresh citrus juice
- Salt to balance sweetness
- Eggs, added one at a time
Preparation Overview:
- Combine berries with sweetener, juice, and salt, cooking until berries release their juices. Thicken with cornflour slurry and cool.
- Prepare a springform pan, greased with an optional parchment paper lining.
- Mix ground cookies with butter and press into the pan. Bake until set, then prepare for water bath.
- Create a fragrant citrus sugar by massaging zest into sweetener.
- Whip cream cheese until smooth, then blend in the flavored sugar, sour cream, and other filling ingredients, being careful not to overmix.
- Layer half the filling over the crust, followed by dollops of berry compote, and repeat. Swirl with a utensil for a marbled effect.
- Bake in a water bath until the edges are firm but the center retains a slight wobble.
- Cool gradually to prevent cracks and chill thoroughly.
- Finish with a glossy berry topping and a sprinkle of fresh zest before serving.
