Lemon Blueberry Cheesecake

February 23, 2021

Lemon Blueberry Cheesecake

Prep time: 30 minutes

Baking time: 1hour 10minutes

Resting time: 6 hours minimum

Ingredients:

For the Cheesecake:

* 3 x 8oz packages of Cream Cheese at room temperature

* 1cup Granulated Sugar

* 3 Eggs

* 1tsp Vanilla Extract

* Zest of 2 Lemons, minced very finely

* 1cup Whipping Cream

* Blueberry Compote (except for 4tbsp set aside)

For the Blueberry Compote:

* 1 + 1/2cups Fresh Blueberries

* 1/3cup Granulated Sugar

* 1tbsp Cornstarch

* 2tbsp Water

For the Crust:

* 1 + 1/3cup Graham Cracker Crumbs

* 3tbsp Granulated Sugar

* 1/3cup Unsalted Butter, melted

For the Whipped Topping:

* 1cup Whipping Cream

* 3-4tbsp Confectioners Sugar

* 1tsp Vanilla Extract

* 4tbsp Blueberry Compote strained through a sieve

For Garnish:

* 1/2cup Blueberries

* Lemon slices cut in halves

Directions:

1. Prepare the blueberry compote at least 2 hours ahead and leave to cool. To make the compote, combine the blueberries and sugar in a medium size pan and simmer on low-medium heat. Combine the cornstarch and water in a glass and mix well. Once simmered for about 8-10 minutes, add in the cornstarch mixture to the blueberries and simmer for another minute mixing well. Mixture will thicken. Take off heat and leave to cool.

2. Preheat oven to 300degrees F. Grease a 9" springform pan with a non-stick cooking spray of your choice. Cover the bottom (external) of the springform pan with some foil, as you will be baking the cheesecake in a water bath (Bain Marie). Place the springform pan on a baking sheet, that is bit deep, so that it can hold some water (from water bath). Ensure the foil covers the bottom of the springform pan well so that water doesn't seep in.

3. To make the graham crumb crust, combine the graham cracker crumbs, sugar and melted butter in a bowl, and using a fork, mix well. Pour the mixture into the prepared springform pan and press down with the back of a spoon or measuring cup. Set aside.

4. To make the cheesecake mixture, beat the cream cheese and sugar in the bowl of a stand mixture (with paddle attachment), until creamy and smooth (beat on medium -low). Then add in the eggs one at a time, beating just until combined after each addition.

5. Add in vanilla and rind from lemons next, and beat until just mixed. Scrape bottom and sides using a rubber spatula, to ensure the mixture is well combined. Next add in the whipping cream and beat just to combine. Scrape sides and bottom, and the beat on medium high for 30 seconds until fluffy and smooth.

6. Pour the mixture over the crust in the springform pan. Add in the blueberry compote a tablespoon at a time, gently swirl the blueberry compote in the cheesecake mixture taking care not to touch the bottom (the crust).

7. Bake at 300degrees F, for 1 hour and 10 minutes. Do not open oven until the baking is done. you will need to check its progress through the glass in the door - the cake is done when the sides seems firm, and the middle has a slight wiggle. You may need lesser time based on your oven.

8. Once baked, leave the cheesecake to cool fully (you can remove the foil around the pan). Once cooled fully, place in refrigerator for 6 hours or overnight.

9. Once the cheesecake has chilled overnight, you can make the whipped cream topping. To make the topping, whip the cream, sugar and vanilla together on medium high (with whisk attachment). Once soft peaks form, add in the blueberry compote (strain through sieve), and whisk on high until stiff peaks form. You can add as much or as little as you want to get the color and flavor you desire.

10. To set up the cheesecake, unmold the cheesecake from the springform pan and set it on the plate you plan to serve it on. Transfer the whipped topping to a piping bag with a nozzle of your choice, and pipe the topping onto the cheesecake. Add in the blueberries and lemon wedges. Chill for 20-30 minutes prior to serving.

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Recipe Scaled to half size

1. Divide ingredients by half (use only half of each measured ingredient above). Use a 6" springform pan. Follow instructions as above to prepare the crust and cake mixture.

2. Bake at 320degrees F. for 45-50 minutes. Once done, leave the oven door semi open and let the cake cool for anither 30-40 minutes. Leave on wire rack to cool fully, and then refrigerate for 6hours or overnight.

3. Decorate as per instructions above.