Blueberry Lemon Cheesecake

Updated at: Tue, 12 Sep 2023 07:29:28 GMT

Step 1

Add the blueberries to a saucepan, along with the sugar, lemon juice, water, and salt. Cook over medium heat while stirring occasionally. Once the blueberries start to burst, add the cornstarch slurry. Cook for a few more minutes until thickened. Taste to see if its to your liking and adjust. Remove from heat and let it cool.

Step 2

Preheat oven to 350°F. Grease sides of a springform pan (line bottom with parchment paper as well if you want to take it off the bottom when serving)

Step 3

Grind the crackers down into a powder. Pour in butter and salt and mix well.

Step 4

Press into the pan to make an even crust and bake it for 10 minutes. Take out and let it cool. Then line the outside of the pan with 2 layers of aluminium foil. This is to prevent any water leaking into the pan and making the crust soggy.

Step 5

In a small bowl, zest the 2 lemons into the sugar and rub it together for a few minutes to extract the flavour oils.

Step 6

Beat the cream cheese in a large bowl of a stand mixer or with handheld mixer.

Step 7

Add in the lemon sugar and beat it well. Add in sour cream and beat. Mix in the lemon extract, lemon juice and salt.

Step 8

Crack in and mix the eggs in one at a time. Add in the next one just when the last one starts to mix in the batter. Don’t mix too much with the electric mixer because it will incorporate too much air, leading to your cheesecake cracking at the end.

Step 9

Once all the eggs are in, mix gently and thoroughly with a spatula. Do not mix it too much

Step 10

Start boiling the water for the water bath

Step 11

Pour the half the batter into the pan and spoon in half the blueberry mixture. Swirl it around with a small knife or toothpick. Add in the rest of the cheesecake batter and repeat with the blueberry mixture.

Step 12

Place the cheesecake pan in a bigger pan for the water bath and place into the oven. The pan should be tall enough to be able to hold enough water to be at least an inch high on the side of the pan.

Step 13

Place both pans into the oven and then pour in the boiling water in the bigger pan (water should be 1 inch high)

Step 14

Bake for 55-65 minutes or until the sides are set and the middle is kind of jiggly. Will depend on your oven so keep an eye on it.

Step 15

Turn off the oven and keep the oven door slightly open with a wooden spoon and let it cool for an hour.

Step 16

Then take the cheesecake out and remove from the water bath and let it cool completely and then refrigerate for at least 4 hours. This slow cool is important so the temperature doesn't change drastically, which leads to cracking.

Step 17

In a small saucepan add in ¾ cup blueberries, sugar, lemon juice, zest and salt and heat it up until the blueberries start to burst. Mix together the cornstarch and water to make a slurry. Add in the rest of the blueberries and the cornstarch slurry, and cook until the blueberries slightly soften and the mixture thickens. Taste to adjust sweetness. Set it aside to let cool. It will thicken further as it cools.

Step 18

Take out the cheesecake from the pan and place it on the serving platter

Step 19

Spread the blueberry sauce evenly on top. Zest half a lemon on top, cut and serve.

Step 20

Enjoy and let me know how it turned out by reviewing the recipe with the 'Made it' button. This helps support me so I would really appreciate it!

4 liked

1 disliked

Delicious

Easy

Go-to

Kid-friendly

Sweet