Lemon Blueberry Cheesecake Dessert (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
320 g graham cracker crumbs
02 -
67 g granulated sugar
03 -
150 g unsalted butter, melted
→ Lemon Cheesecake Filling
04 -
680 g cream cheese, at room temperature
05 -
250 g granulated sugar
06 -
3 large eggs, at room temperature, whisked
07 -
2 tablespoons lemon zest
08 -
3 tablespoons freshly squeezed lemon juice
09 -
1 teaspoon vanilla extract
→ Blueberry Sauce
10 -
190 g fresh blueberries, divided
11 -
16 g granulated sugar
12 -
2 tablespoons water
13 -
1 tablespoon freshly squeezed lemon juice
14 -
1 tablespoon cornstarch
# Instructions:
01 -
Preheat oven to 175°C. Lightly coat a 23 cm springform pan with non-stick cooking spray, line the bottom with parchment paper, and spray again. Set aside.
02 -
Combine graham cracker crumbs, sugar, and melted butter in a medium bowl until fully blended. Press mixture evenly onto bottom and partway up the sides of the prepared pan.
03 -
Bake crust for 12 minutes. Remove from oven and allow to cool.
04 -
In a large bowl, beat cream cheese and sugar on medium speed for 2–3 minutes until smooth and creamy. Add whisked eggs one at a time on low speed. Blend in lemon juice, lemon zest, and vanilla extract until combined.
05 -
Pour half of the cheesecake filling into the cooled crust and spread evenly.
06 -
In a small saucepan, combine 125 g of blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until berries begin to burst. Add remaining blueberries and simmer until sauce thickens. Remove from heat and let cool slightly.
07 -
Spoon half of the blueberry sauce over the cheesecake filling and gently swirl with a toothpick. Pour the remaining cheesecake filling on top, then spoon the remaining blueberry sauce over and swirl again for a marbled effect.
08 -
Place pan on a large sheet of aluminium foil. Wrap foil securely up the sides to prevent water leakage.
09 -
Set the wrapped pan in a deep roasting pan. Pour hot water into the roasting pan until it reaches halfway up the springform pan. Bake for 60–70 minutes, or until centre is set but slightly wobbly when gently shaken.
10 -
Remove roasting pan from oven. Let water cool briefly before lifting the cheesecake pan out. Transfer to wire rack and cool to room temperature, then place in refrigerator to chill for at least 4 hours or overnight before unmoulding and serving.
# Notes:
01 -
Ensure all ingredients, particularly eggs and cream cheese, are at room temperature for smooth blending.
02 -
Chilling the cheesecake for several hours enhances its texture and flavor development.