Lemon Blueberry Cheesecake: A Perfect Duo

This Blueberry Lemon Cheesecake This cheesecake combines the refreshing zest of lemon with the sweet, juicy flavor of blueberries in a creamy, smooth cheesecake. With a buttery biscuit base and a tangy berry sauce on top, this dessert is a real showstopper. The balance of rich cheesecake and fresh fruit flavors makes this a dessert that’s hard to resist.

Why you’ll love this recipe:

You’ll love this recipe for its perfect balance of tart and sweet. The lemon-infused cheesecake filling is rich and creamy, while the blueberry sauce adds a delicious fruity contrast. The buttery biscuit base provides a satisfying crunch to complement the moist and creamy cheesecake. This dessert is not only delicious, but also visually stunning with its vibrant blueberry filling.

Perfect opportunity:

This cheesecake is perfect for special occasions like family gatherings, holiday meals or celebrations. It is also a wonderful treat to enjoy with friends over coffee or tea. Its refreshing lemon and berry flavors make it an ideal dessert for spring and summer.

Decorating tips:

For an elegant touch, top the cheesecake with fresh blueberries, lemon zest and a little icing sugar. You can also drizzle extra blueberry sauce on each slice when serving for a pop of color and flavor.

Ingredients:

For the base:

• 2 packets of digestive biscuits (or similar)
• 90g butter (melted)

For the cheesecake filling:

• 600 g of fresh cheese (at room temperature)
• 1 sachet of cream (at room temperature)
• 2 tablespoons cornstarch (20 g)
• 3/4 cup sugar (150g)
• 3 eggs (at room temperature)
• 1 sachet vanilla sugar (or 1 teaspoon vanilla extract)
• Grated zest of 1 lemon
• 1 tablespoon lemon juice

For the blueberry sauce:

• 2 cups blueberries
• 3 tablespoons sugar (30 g)
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (10 g)

Instructions:

1. Prepare the blueberry sauce:
   • In a saucepan, combine blueberries, sugar, lemon juice and cornstarch.
   • Cook over medium heat, stirring constantly, until mixture thickens. Set aside to cool.
2. Prepare the base:
   • Preheat the oven to 160°C (320°F).
   • Line a 19cm springform pan with baking paper. Wrap the outside of the pan with foil to prevent water from seeping in during baking.
   • Crush the biscuits into fine crumbs and mix them with the melted butter (add 1 tablespoon of milk if you prefer a softer base).
   • Press the mixture firmly into the bottom and up the sides of the prepared pan using a spoon or the bottom of a glass. Let the base cool in the refrigerator while you prepare the filling.
3. Prepare the cheesecake filling:
   • Drain excess liquid from cream cheese and place in a bowl. Add sugar and whisk for about 1 minute.
   • Add the cream and mix well. Stir in the lemon zest, lemon juice, cornstarch and vanilla, mixing until well incorporated.
   • Add the eggs one at a time, beating lightly after each addition, until well combined.
4. Assembly and cooking:
   • Pour half of the cheesecake batter over the cooled base. Dollop the blueberry sauce over the batter, then pour the remaining cheesecake mixture on top.
   • Add a few more spoonfuls of blueberry sauce on top and gently swirl with a toothpick for a marbled effect.
   • Place the springform pan in a larger baking dish. Pour hot water into the larger dish until it comes halfway up the sides of the springform pan (or place another dish filled with hot water on the bottom rack of the oven for extra moisture).
   • Bake for 60 to 70 minutes or until edges are set but center is still slightly rippled.
   • Turn off the oven and leave the cheesecake inside with the door closed for an additional 10 minutes, then open the door slightly and let the cheesecake cool to room temperature.
   • Let the cheesecake cool in the refrigerator for at least 4 hours or overnight before serving.

5. Serve:
   • replaces the word nice with emptyp the cooled cheesecake with the remaining blueberry sauce before serving.

Enjoy your Blueberry Lemon Cheesecakea perfect blend of creamy, tangy and sweet flavors!