Lemon Wild Blueberry Cheesecake
Lemon Wild Blueberry Cheesecake combines creamy cheesecake with zesty lemon and sweet blueberries, making it a perfect dessert for any celebration.
Ingredients
For the crust
- 200 g digestive biscuits or graham crackers, crushed
- 100 g melted butter
- 2 tablespoons sugar (optional) Can be omitted for less sweetness
For the cheesecake filling
- 500 g cream cheese (at room temperature) Ensure at room temperature for better mixing
- 200 g sugar
- 3 large eggs
- 1 large lemon zest From one large lemon
- 3 tablespoons lemon juice
- 200 ml heavy cream
- 1 teaspoon vanilla extract
For the blueberry sauce
- 150 g fresh or frozen blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional) For thicker sauce
Instructions
Preparation
- Preheat your oven to 175°C (350°F).
- In a mixing bowl, combine the crushed biscuits, melted butter, and sugar until well mixed.
- Press the mixture into the bottom of an 8-inch springform pan and bake for about 8-10 minutes. Let it cool.
Cheesecake Filling
- In another mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one by one, mixing well after each addition.
- Mix in the lemon zest, lemon juice, heavy cream, and vanilla extract until blended smoothly.
- Pour this mixture over the cooled biscuit base.
Blueberry Sauce
- In a small saucepan, heat the blueberries, sugar, and lemon juice for about 3-5 minutes until the blueberries start to release their juices.
- For a thicker sauce, mix cornstarch with a bit of water and add it to the pan to thicken. Allow to cool.
Baking
- Spoon the blueberry sauce over the cheesecake filling and use a knife to swirl it.
- Bake in the oven at 160°C (320°F) for 50-60 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven and leave the cheesecake inside for an additional 15 minutes.
Cooling and Serving
- Let the cheesecake cool at room temperature before refrigerating for at least 4 hours or overnight.
- Top with more blueberries or whipped cream before serving.
Notes
Serve chilled, and enjoy plain or with whipped cream. Can be garnished with fresh berries. Store in the fridge for up to 3-4 days.