Description
A delightful dessert that combines tangy lemons with sweet blueberries, set atop a buttery crust. Perfect for gatherings and special occasions.
Ingredients
Scale
- 450 g blueberries (fresh or frozen)
- 90 g sugar
- 3 tsp cornstarch
- 3 tsp lemon juice
- 220 g Graham Crackers or Digestive Biscuits
- 5 tbsp unsalted butter (melted)
- 1/2 tsp salt
- 900 g cream cheese (at room temperature)
- 250 g granulated sugar
- Zest of 2 lemons
- 220 g sour cream (at room temperature)
- 4 eggs (at room temperature)
- 4 tbsp lemon juice
- 1 tsp vanilla extract
- 200 ml whipping cream (cold)
- 2 tbsp icing sugar
- 1 lemon (sliced and quartered)
- Lemon zest to finish
Instructions
- Make the Blueberry Sauce: In a saucepan, combine blueberries, 90 g sugar, 3 tsp cornstarch, and 3 tsp lemon juice. Cook over medium heat until it thickens to a jam-like consistency. Cool down and divide the mixture for the filling and topping.
- Prepare the Base: Process Graham Crackers into fine crumbs and mix them with melted butter and salt. Line and press this mixture into a springform pan. Freeze for 15 minutes.
- Make the Filling: Beat cream cheese and 250 g granulated sugar until smooth. Add lemon zest and sour cream, mixing well. Then add eggs one at a time, incorporating 4 tbsp lemon juice and vanilla extract last. Layer the filling with the blueberry sauce in the crust.
- Bake the Cheesecake: Preheat your oven to 180°C (350°F). Place the cheesecake above a water-filled pan in the oven and reduce the heat to 150°C (300°F). Bake for 60-90 minutes. Once baked, let it cool completely and refrigerate for at least 8 hours.
- Garnish and Serve: Unmold the cheesecake from the pan and spread the remaining blueberry sauce on top. Whip the cream with icing sugar and pipe rosettes around the edge. Finally, garnish with lemon slices and zest.
Notes
Serve the cheesecake cold with extra blueberry sauce or a dollop of whipped cream. Store leftovers in the refrigerator for 3 to 4 days.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: cheesecake, lemon, blueberry, dessert, summer