Luscious Lemon Blueberry Cheesecake

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:

  1. Combine berries with sweetener, juice, and salt, cooking until berries release their juices. Thicken with cornflour slurry and cool.
  2. Prepare a springform pan, greased with an optional parchment paper lining.
  3. Mix ground cookies with butter and press into the pan. Bake until set, then prepare for water bath.
  4. Create a fragrant citrus sugar by massaging zest into sweetener.
  5. Whip cream cheese until smooth, then blend in the flavored sugar, sour cream, and other filling ingredients, being careful not to overmix.
  6. Layer half the filling over the crust, followed by dollops of berry compote, and repeat. Swirl with a utensil for a marbled effect.
  7. Bake in a water bath until the edges are firm but the center retains a slight wobble.
  8. Cool gradually to prevent cracks and chill thoroughly.
  9. Finish with a glossy berry topping and a sprinkle of fresh zest before serving.

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