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Blueberry and Lemon Cheesecake

Blueberry and Lemon Cheesecake

Blueberry and Lemon Cheesecake

Blueberry and Lemon Cheesecake

  • 1cup (140 grams) fresh blueberries
  • 1tablespoon (13 grams) granulated sugar
  • 1teaspoon fresh lemon juice
  • 1teaspoon cornstarch
  • 2teaspoons water

FOR THE LEMON CHEESECAKE FILLING:

  • 16ounces cream cheese softened to room temperature
  • 1/2cup (100 grams) granulated sugar
  • 1/4cup (60 ml) fresh lemon juice
  • Zest of 1 lemon
  • 1teaspoon pure vanilla extract
  • 2large eggs room temperature

 

Base

I like to use Malt biscuit as my base as it gives a lovely flavour but you can use any packet of biscuit you like. It’s fun to try all sorts.

Topping 

Combine the blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries begin to soften and release their juices, mashing the berries as it cooks.

Once the mixture begins to bubble, whisk together the water and cornstarch then add it to the saucepan. Allow to cook for another 1-2 minutes, continuing to mash the berries and stirring, until the mixture has thickened. Once the mixture has thickened, remove from the heat. Place a fine-mesh strainer over a heat-safe bowl, and carefully strain the blueberry mixture through it. Discard any solids from the strainer and set aside the blueberry sauce to cool.

TO MAKE THE LEMON CHEESECAKE FILLING:

In the bowl beat the cream cheese and sugar until smooth. Add the lemon juice, lemon zest, and vanilla extract and mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the eggs one at a time and mix until just combined. Evenly distribute the cheesecake filling between all 12cavities of the mini Cheesecake pan. Then, evenly distribute the blueberry swirl mixture on top (about 1 teaspoon or so per cheesecake) and swirl with a toothpick or knife. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set. Remove from the oven and allow to cool at room temperature for at least 1 hour.

Once cooled, remove the cheesecakes from the cheesecake pan, place them in an airtight container, and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled, serve and enjoy!

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