Name: Lemon-Blueberry Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: Cooking spray -; 14 graham crackers, finely crushed (about 2 c.) -; 1/2 c. (1 stick) unsalted butter, melted -; 1/3 c. granulated sugar -; 1/4 tsp. kosher salt -; 4 (8-oz.) blocks cream cheese, room temperature -; 1 c. (200 g.) granulated sugar -; 3 large eggs -; 1 tbsp. finely grated lemon zest, plus 1/4 c. fresh lemon juice (from about 2 lemons) -; 3 tbsp. all-purpose flour -; 1 tsp. pure vanilla extract -; 1/4 tsp. kosher salt -; 1 1/2 c. (6 oz.) fresh blueberries -; 2 c. (8 oz.) fresh blueberries -; 1/2 c. (100 g.) granulated sugar -; 2 tbsp. cornstarch -; 1 tbsp. fresh lemon juice (from about 1 lemon) -; Whipped cream, for topping -; 1/2 lemon, sliced into thin half-moons -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Blueberry Cheesecake

1. Cooking spray -

2. 14 graham crackers, finely crushed (about 2 c.) -

3. 1/2 c. (1 stick) unsalted butter, melted -

4. 1/3 c. granulated sugar -

5. 1/4 tsp. kosher salt -

6. 4 (8-oz.) blocks cream cheese, room temperature -

7. 1 c. (200 g.) granulated sugar -

8. 3 large eggs -

9. 1 tbsp. finely grated lemon zest, plus 1/4 c. fresh lemon juice (from about 2 lemons) -

10. 3 tbsp. all-purpose flour -

11. 1 tsp. pure vanilla extract -

12. 1/4 tsp. kosher salt -

13. 1 1/2 c. (6 oz.) fresh blueberries -

14. 2 c. (8 oz.) fresh blueberries -

15. 1/2 c. (100 g.) granulated sugar -

16. 2 tbsp. cornstarch -

17. 1 tbsp. fresh lemon juice (from about 1 lemon) -

18. Whipped cream, for topping -

19. 1/2 lemon, sliced into thin half-moons -

How to cook deliciously - Lemon-Blueberry Cheesecake

1. Stage

Preheat oven to 325°. Grease an 8" springform pan with cooking spray.

2. Stage

In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and salt until mixture resembles wet sand. Press crust into the bottom and about 1" up the sides of prepared pan.

3. Stage

In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream cheese and granulated sugar on medium-high speed until no lumps remain, about 2 minutes. Add eggs one at a time, beating well after each addition. Beat in lemon zest and juice, flour, vanilla, and salt until combined. Fold in blueberries. Pour filling over crust; smooth top.

4. Stage

Wrap bottom of springform pan in foil and place in a large roasting pan. Pour in enough boiling water to come up about halfway up the sides of springform pan.

5. Stage

Bake cheesecake until center only slightly jiggles, about 1 hour to 1 hour and 15 minutes. Turn off oven, prop open oven door, and let cheesecake cool in oven, about 1 hour.

6. Stage

Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours or up to overnight.

7. Stage

In a medium saucepan over medium-high heat, bring blueberries, granulated sugar, cornstarch, and 1/4 cup water to a simmer and cook, breaking up some berries with the back of a spoon, until mixture thickens and berries are tender, about 4 minutes. Remove from heat and stir in lemon juice. Let cool, then cover and refrigerate until cold, about 1 hour.

8. Stage

Remove cheesecake from springform pan and place on a platter. Pipe or spoon dollops of whipped cream around top of cake and garnish with lemon slices.

9. Stage

Stir blueberry topping. If it seems too thick to drizzle, add a few drops of water to thin slightly. Spoon about 1/2 cup blueberry topping on top of whipped cream. Serve with remaining blueberry topping alongside.