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Cheesecake with Blueberry Lemon Topping Recipe

Name: Cheesecake with Blueberry Lemon Topping
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 3 h 15 min
Yield: 12
Ingredients: 250 g Graham Crackers; 120 g Melted Unsalted Butter; 1/4 Tsp Fine Sea Salt; 150 g Granulated Sugar; 900 g Softened Full Fat Cream Cheese; 2 Tbsp Sour Cream; 1 Tbsp Lemon Juice; 2 Tsp Lemon Zest; 2 Tbsp All-Purpose Flour; 4 Large Eggs; 1 Large Egg Yolk; 400 g Fresh Blueberries; 2 Tbsp Water; 1 Tbsp Honey

Stashcook

This cheesecake is a creamy dessert with a crunchy crust and a tangy blueberry lemon topping. It's a sweet treat that's perfect for sharing with friends and family. You mix cheese, sugar, and eggs to make it smooth. Then you bake it and add yummy blueberries on top.

Ingredients

250 g Graham Crackers

120 g Melted Unsalted Butter

1/4 Tsp Fine Sea Salt

150 g Granulated Sugar

900 g Softened Full Fat Cream Cheese

2 Tbsp Sour Cream

1 Tbsp Lemon Juice

2 Tsp Lemon Zest

2 Tbsp All-Purpose Flour

4 Large Eggs

1 Large Egg Yolk

400 g Fresh Blueberries

2 Tbsp Water

1 Tbsp Honey

Method

Preheat the oven to 175°C (350°F). Crush the graham crackers into fine crumbs using a food processor or a rolling pin and a ziplock bag.

In a bowl, combine the graham cracker crumbs, melted butter, sea salt, and 50 g of sugar until the mixture is well mixed and can hold its shape when pressed.

Press the crumb mixture into the bottom and slightly up the sides of a 23cm (9-inch) springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Add 100 g of sugar, sour cream, lemon juice, and lemon zest, and mix until combined.

Stir in the all-purpose flour. Add the eggs and egg yolk, one at a time, beating just until each is incorporated.

Pour the cream cheese filling over the cooled crust and smooth the top with a spatula.

Bake the cheesecake at 175°C (350°F) for 15 minutes. Then, reduce the oven temperature to 120°C (250°F) and continue baking for 70 minutes, or until the edges are set and the center is slightly wobbly.

Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. Then, remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

For the topping, combine 200 g of blueberries, water, the remaining 50 g of sugar, and honey in a saucepan over medium heat. Cook until the blueberries burst and the sauce thickens, about 5-7 minutes.

Stir in the remaining 200 g of fresh blueberries and remove from heat. Let the topping cool to room temperature.

Before serving, spoon the blueberry lemon topping over the cheesecake. Allow the cheesecake to sit at room temperature for 10 minutes before slicing and serving.

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