Baking: Blueberry Lemon Cheesecake

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Again, more Great British Baking show inspired baking for my boyfriend means I make cheesecake. They had some great flavors in cheese, but he’s a blueberry kind of guy. He had originally wanted a pomegranate one…and there was discussion of a blood orange one. Since it was the easiest and with the most common ingredients, I decided to go with blueberry.

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The recipe was actually really easy to make and made a great cheesecake for him. I used two different recipes and together, it was great!

Lemon Blueberry Cheesecake
(modified from here and here)

Ingredients:
For the crust:
2 cups Graham Crackers, pulsed into crumbs
1/3 cup Granulated Sugar
1/4 teaspoon Kosher Salt
6 tablespoons Unsalted Butter, melted

For the cheesecake:
3 (8 ounce) packages Full-Fat Cream Cheese, very soft
1 cup Full-Fat Sour Cream, at room temperature
1 1/4 cups Granulated Sugar
2 teaspoons Pure Vanilla Extract
3 large Eggs + 2 Egg Yolks, at room temperature
2 tablespoons All-purpose Flour
3/4 cup Fresh Lemon Juice
1 pint of blueberries

Instructions:
1) Preheat oven to 325 degrees (F).

2) For the Crust:
In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter; stir well to combine. Use a parchment circle and parchment paper around the sides. Press down into a lightly greased 9-inch springform pan; set aside.

3) For the Lemon Cheesecake Filling:
In a large bowl using a handheld mixer, beat the softened cream cheese and sour cream until smooth. Add sugar and vanilla; beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks; beat until smooth. Stir in the flour, mixing just until combined. Quickly stir in the lemon juice and zest, mixing just until it’s incorporated in the batter. Pour filling into prepared crust, and spread the top smooth.

4) Place the blueberry in concentric circles in the cheesecake.

5) Place the cheesecake pan into another large pan (it should be wide enough to comfortably fit the springform pan holding the cheesecake and deep enough to hold a few inches of water without risk of a spill). Fill the pan up with very hot water; it should rise half way along the cheesecake pan. This is your water bath and will help ensure your cheesecake comes out crack free. Mine still had a crack, but it worked out pretty well.

6) Place pan into the preheated oven and bake for 1 hour and 20 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for 45 minutes inside the oven, with the door shut. The cheesecake should be still slightly wiggly.

7) Remove the cheesecake from the oven, run a knife very gently around the edge of the cake, and let it sit in the pan for another 15 minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours.

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