Lemon Blueberry Cheesecake (Print Version)
# Ingredients:
01 -
2 1/4 cups graham cracker crumbs (302g).
02 -
10 tbsp salted butter, melted (140g).
03 -
3 tbsp sugar (39g).
04 -
24 ounces cream cheese, room temperature (678g).
05 -
1 cup sugar (207g).
06 -
3 tbsp all purpose flour (24g).
07 -
3/4 cup sour cream (173g).
08 -
6 tbsp lemon juice (90ml).
09 -
2 tbsp lemon zest.
10 -
3 large eggs, room temperature.
11 -
2 large egg yolks, room temperature.
12 -
1 1/2 cups blueberries.
13 -
1/4 cup sugar for topping (52g).
14 -
1 tbsp cornstarch.
15 -
2 tsp water.
16 -
2 cups blueberries for topping (277g).
17 -
1 cup heavy whipping cream, cold (240ml).
18 -
1/2 cup powdered sugar (58g).
19 -
1 tsp vanilla extract.
# Instructions:
01 -
Preheat oven to 325°F. Mix graham crumbs, melted butter, and sugar. Press into springform pan. Bake 10 minutes.
02 -
Beat cream cheese, sugar, and flour until smooth. Add sour cream, lemon juice, and zest. Mix in eggs one at a time.
03 -
Fold blueberries into batter. Pour into crust. Place in water bath.
04 -
Bake at 300°F for 1 hour 15 minutes. Turn off oven, leave door closed 30 minutes, then crack door 30 minutes.
05 -
Cook sugar, cornstarch, water, and blueberries until thickened. Cool in fridge.
06 -
Make whipped cream. Decorate with cream, blueberry topping, and lemon slices.
# Notes:
01 -
Store covered in fridge for 3-4 days.
02 -
Use room temperature ingredients for smooth filling.
03 -
Slow cooling prevents cracks.