Lemon Blueberry Cheesecake (Print-Friendly Version)
# What You'll Need:
→ Graham Cracker Base
01 -
150 g unsalted butter, melted
02 -
67 g granulated sugar
03 -
320 g graham cracker crumbs
→ Lemon Cheesecake Center
04 -
1 teaspoon vanilla extract
05 -
3 tablespoons freshly squeezed lemon juice
06 -
2 tablespoons lemon zest
07 -
3 large eggs, room temp, whisked
08 -
250 g granulated sugar
09 -
680 g cream cheese, let it warm up first
→ Blueberry Drizzle
10 -
1 tablespoon cornstarch
11 -
1 tablespoon freshly squeezed lemon juice
12 -
2 tablespoons water
13 -
16 g granulated sugar
14 -
190 g fresh blueberries, save some for later
# Step-by-Step Directions:
01 -
Spray a 23 cm springform pan with nonstick spray. Put parchment paper at the bottom, then spray again. Turn oven to 175°C and set that pan aside.
02 -
Stir melted butter, sugar, and graham crumbs together in a bowl until it looks like wet sand. Push this mix on the bottom and along the sides of your pan.
03 -
Let that crust bake for about 12 minutes. Pull it out and let it cool for a bit.
04 -
Grab a big bowl and beat the cream cheese with sugar for a couple minutes till it’s smooth. Keep the mixer low and blend in eggs one at a time. Now, add lemon juice, zest, and vanilla, then mix until everything’s just together.
05 -
Spread half your cream cheese mix onto that cooled crust. Make sure it’s all even.
06 -
Pour 125 g blueberries, sugar, cornstarch, water, and lemon juice into a little pot. Heat it on medium, keep stirring till berries start popping. Dump in the rest of your berries and gently simmer till it’s nice and thick. Take it off the heat and let it cool a minute.
07 -
Dollop half of your berry sauce over the filling, using a toothpick to swirl. Cover with the rest of the cream cheese mix, then top with remaining berry sauce and swirl again for a pretty marbled look.
08 -
Set your pan on some big foil. Fold the foil up the sides tightly so no water sneaks in.
09 -
Set that wrapped pan in a deep tray. Pour hot water around it ’til the water comes about halfway up. Bake for an hour and change, about 60 to 70 minutes, or until the middle looks set but still has a little jiggle.
10 -
Take out the tray. Wait till the water isn’t so hot, then lift out the cheesecake pan. Cool it on a wire rack till it’s not warm anymore. Pop it in the fridge for at least 4 hours, or leave it overnight before you take it out of the pan and serve.
# Helpful Notes:
01 -
Let your eggs and cream cheese warm up to room temp so everything mixes super smooth.
02 -
The longer it sits in the fridge, the better it gets—flavor and texture both improve with time.