Lemon Blueberry Delight (Printable Version)
Smooth lemony filling with fresh blueberries and a crunchy graham crust. Rich, sweet, and great for all occasions!
# Ingredients:
→ Crust
01 -
39g granulated sugar
02 -
140g melted salted butter
03 -
302g crushed graham crackers
→ Lemon Blueberry Filling
04 -
3 large eggs, at room temperature
05 -
90ml freshly squeezed lemon juice
06 -
678g softened cream cheese
07 -
2 tbsp finely grated lemon zest
08 -
173g sour cream
09 -
207g sugar
10 -
2 large egg yolks, at room temperature
11 -
24g plain flour
12 -
1 1/2 cups fresh blueberries
→ Blueberry Topping
13 -
277g blueberries
14 -
2 tsp water
15 -
52g sugar
16 -
1 tbsp cornstarch
→ Whipped Cream
17 -
58g powdered sugar
18 -
240ml chilled heavy whipping cream
19 -
1 tsp vanilla extract
20 -
Lemon slices, optional for garnish
# Steps:
01 -
Warm up your oven to 163°C. Grease the sides and line the bottom of a 23cm springform pan with parchment paper. Mix all the crust ingredients in a mixing bowl. Firmly press the mixture into the bottom and partway up the sides of the pan. Bake for 10 minutes, then remove to cool. Wrap the pan in foil to get ready for the water bath.
02 -
Turn the oven down to 148°C. Beat cream cheese, sugar, and flour slowly in a big bowl until smooth. Stir in sour cream, lemon juice, and lemon zest on low until combined. Add eggs one by one, then mix in egg yolks, also one at a time, gently stirring after each. Carefully fold in the blueberries, then pour the batter over the cooled crust.
03 -
Place the wrapped springform pan into a larger pan. Pour warm water into the outer dish until it’s halfway up the springform pan’s sides. Bake for 1 hour 15 minutes or until the middle is set but has a slight wobble. Turn the oven off, leave the door shut, and let the cheesecake sit for 30 minutes. Then crack the oven door open and leave it for another 30 minutes. Chill the cheesecake in the fridge completely.
04 -
Put sugar, cornstarch, and water in a saucepan and heat over medium heat until the sugar’s dissolved. Add the blueberries and stir so they’re coated. Cook until the fruit softens and releases some juices. Let the topping cool in a separate bowl in the fridge.
05 -
Whip the heavy cream, powdered sugar, and vanilla extract on high speed until it’s thick and holds its shape. Release the cheesecake from the springform pan. Pipe whipped cream along the edges, spoon the blueberry topping over the top, and add decorative lemon slices if you’d like. Serve chilled.