Blueberry Lemon Cheesecake

Name: Blueberry Lemon Cheesecake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 10 biscoff cookies; 2 tbsp butter; 16oz cream cheese; 3/4 cup sugar; 1/4 cup freeze dried blueberries; 1/3 cup sour cream; 1 tsp vanilla; 1/4 tsp salt; 2 eggs + 1 yolk; 2 tbsp flour; 1/2 cup fresh blueberries (optional); 3 egg yolks; 1/2 cup sugar; 1/2 tsp cornstarch; 1/4 cup lemon juice; 1/4 cup butter (cubed)

6 steps

Prep:15minCook:1h

Creamy blueberry cheesecake made with a biscoff crust and topped with a zesty lemon curd!

Updated at: Thu, 17 Aug 2023 12:04:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories542 kcal (27%)

Total Fat35.8 g (51%)

Carbs50.5 g (19%)

Sugars41.3 g (46%)

Protein7.7 g (15%)

Sodium336.2 mg (17%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

10biscoff cookies

2 Tbspbutter

16 ozcream cheese

¾ cupsugar

¼ cupfreeze dried blueberries

⅓ cupsour cream

1 tspvanilla

¼ tspsalt

2eggs

1yolk

2 Tbspflour

½ cupfresh blueberries

½ cupsugar

¼ cupbutter

Instructions

Step 1

Start by crushing the biscoff cookies for the crust and the freeze dried blueberries for the cheesecake.

Step 2

Add butter to the crushed biscoff cookies and spread on a 7inch cheesecake pan. Bake at 350f for 10 minutes.

Step 3

Cream the cream cheese, sugar, and powdered blueberries. Add the sour cream, vanilla, flour, and eggs. Fold in the fresh blueberries if using. Do not over mix.

Step 4

Transfer batter to the cheesecake pan and bake in a water bath at 350f for 15min, then reduce to 300f and bake for another 30min or until the edges are set and center is wobbly. Turn off the oven, open the door, and let the cheesecake rest in there for another hour to avoid cracks. Chill the cheesecake overnight.

Step 5

In the meantime, make the lemon curd: Separate your egg yolks. Whisk to combine all of the lemon curd ingredients, except for the butter, in a heat-proof bowl. Place over a pot of simmering water (don’t let the bowl touch the water). Whisk the mixture until it thickens up, which should take about 7-10 minutes. Remove from the heat and mix in your cold cubed butter until it’s well incorporated. Cover well with cling wrap and allow to cool in fridge for at least 1 hour.

Step 6

Spread the lemon curd over the chilled cheesecake, top with more blueberries, and enjoy!