Effortless Lemon Blueberry Delight (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
320 g graham cracker crumbs
02 -
67 g white sugar
03 -
150 g unsalted butter, melted
→ Lemon Cheesecake Filling
04 -
680 g cream cheese, softened
05 -
250 g white sugar
06 -
3 large eggs, whisked, at room temperature
07 -
2 tablespoons finely grated lemon zest
08 -
3 tablespoons fresh lemon juice
09 -
1 teaspoon vanilla extract
→ Blueberry Sauce
10 -
190 g blueberries, divided
11 -
16 g white sugar
12 -
1 tablespoon cornstarch
13 -
2 tablespoons water
14 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
First, crank your oven up to 175°C. Hit a 23 cm springform pan with nonstick spray, lay some parchment on the bottom, and spray it one more time. Set it aside for now.
02 -
Toss graham cracker crumbs, sugar, and melted butter into a bowl. Stir until everything's moistened. Press this mix right into the base and a little bit up the sides of your prepared pan.
03 -
Pop the crust into your oven for 12 minutes. Take it out and let it sit until it's cooled off completely.
04 -
In a big bowl, beat your cream cheese and sugar together until it's creamy using medium speed. Bring it down a notch, mixing in eggs one by one until just mixed in. Now toss in lemon juice, lemon zest, and vanilla—give it a last gentle mix.
05 -
Put 125 g of your blueberries, sugar, cornstarch, water, and lemon juice into a small pot. Heat up on medium, stirring, until those berries burst. Toss in the rest of the blueberries and cook everything till it thickens up. Let it cool off.
06 -
Grab a big sheet of foil and wrap your pan up tight to keep water from leaking in later.
07 -
Pour half that cheesecake filling over your cooled crust. Smooth out the top. Drop on half the blueberry sauce by the spoonful. Swirl it with a toothpick. Add the rest of the filling, top with the other half of the blueberry sauce, and swirl again to make it look marbled.
08 -
Set the foil-wrapped pan into a bigger roasting pan. Carefully fill the roasting pan with hot tap water till it reaches about halfway up the cake pan. Bake for 60 to 70 minutes. The middle should look set but still a little jiggly.
09 -
Move your cheesecake to a wire rack. Let it come to room temp, then chill it in the fridge at least 4 hours (overnight's even better). Don't take it out of the pan until it's totally cold.
# Notes:
01 -
Let cream cheese and eggs warm up to room temp before mixing for the best smoothness.
02 -
Leave this in the fridge overnight for deeper flavor and an extra creamy bite.