Tangy Lemon Blueberry Cheesecake Recipes

LEMON BLUEBERRY CHEESECAKE

Steps:

• Grease a 6-inch springform pan (affiliate link) set aside. Preheat oven to 325F/162C. In a food processor, crush the graham crackers till they become a fine crumb. In a large bowl add the graham crackers and sugar mixing to combine then add the melted butter and press into bottom and slightly up upsides of prepared pan. Place in the oven to bake for 5 minutes, until slightly golden brown. Let cool while you make the filling.
• In the bowl of an electric mixer fitted with a paddle attachment beat the cream cheese for 2 minutes on medium to high speed. Add the granulated sugar and lemon zest then beat for another 2 minutes. Add heavy cream, sour cream, and lemon juice mixing until fully combined. Add in eggs one at a time and mix until just combined, do not over mix. You should have a creamy batter with no lumps. Gently fold in half of the blueberries.
• Pour cheesecake batter into the prepared pan. Sprinkle remianing blueberries on top and use your finger to gently push them down to be just covered by the batter. Create a water bath by placing the 6-inch pan in a 9-inch cake pan- place the cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.**
• Bake for 60 to 75 minutes, the middle of the cheesecake should jiggle just a little bit. Turn the oven off and let the cheeseacke cool in the oven for 1 hour then take out of roasting pan and let cool on the counter for 45 minutes to an hour. Finally, wrap with plastic wrap and chill in the fridge for at least 6 hours or overnight.
• In a small bowl whisk together the lemon juice and cornstarch. In a medium saucepan over medium-low heat cook the cornstarch slurry, blueberries, granulated sugar, and lemon zest. Gently mix everything together, you don't want to break up the blueberries, after 5 minutes or so there should be a thick gorgeous blueberry glaze around the berries. Take off of the heat and pour into a container, store in the fridge for 20 minutes.
• Take the cheesecake out of the fridge and use an offset spatula to gently loosen the crust from the side of the pan, then release the springform pan.
• Spoon cooled bluberry mixture on top and gently spread into an even layer, being careful not to push over the edge. Top with fresh whipped cream, I used my homemade recipe and piped with a Wilton 1M tip. Use a zester to sprinkle more lemon zest on top. Store in the fridge for up to 5 days.

LEMON BLUEBERRY CHEESECAKE

Steps:

• CRUST
• Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
• . Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
• . Bake the crust for 10 minutes, then set aside to cool.
• . Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. CHEESECAKE
• p id="instruction-step-6″>5. Reduce oven temperature to 300°F (148°C). 6.
• In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 7.
• Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined. 8.
• Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. 9.
• Gently stir the blueberries into the batter. 10
• Pour the cheesecake batter evenly into the crust. 11
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 12
• Bake for 1 hour 15 minutes. The center should be set, but still jiggly. 13
• Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 14
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 15
• Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely. TOPPING
• id="instruction-step-17″>16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt. 17
• Add the blueberries and stir to coat with the sugar mixture. 18
• Continue to cook until the blueberries start to soften and let out juice. 19
• Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool. 20
• When you're ready to serve the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form. 21
• Remove the cheesecake from the fridge and remove the sides of the springform pan. Set the cheesecake on a serving plate. 22
• Pipe swirls of whipped cream around the edge of the cheesecake, then top with the blueberry topping and slices of lemon. 23
• Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and best eaten within 3-4 days.

BLUEBERRY LEMON CHEESECAKE SQUARES

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Butter an 8-inch x 8-inch baking pan, then press a square of parchment paper into the pan. This will help you lift out the finished product.
• Make the crust: Place the graham crackers in a large Ziploc bag, and crush with a rolling pin. In a medium bowl, stir together the graham cracker crumbs and the sugar. Pour in the 1/4 cup melted butter, and mix until well incorporated. Press into the baking pan. (You can also process the graham crackers, sugar, and melted butter in a food processor, if you prefer.)
• Bake the crust for about 12 minutes, or until it begins to turn golden brown. Let cool completely.
• Mix the filling: Use a stand or hand mixer with a whisk attachment (if you have one), and beat together the cream cheese, eggs, lemon zest, lemon juice, and sugar until smooth. You can also do this in a blender or food processor to help ensure a smooth consistency. I simply used my Kitchenaid stand mixer and the whisk attachment.
• Pour and sprinkle: Pour the filling over the cooled graham cracker crust. Spread evenly with a knife or spatula. And now sprinkle the blueberries evenly over the top. Pretty!
• Bake, cool, cut, and serve: Bake at 325 degrees for about 40 minutes, or until the middle just barely jiggles. I recommend you start checking the bars at about 35 minutes, though - ovens vary! Allow to cool completely at room temperature, then refrigerate for at least 3 hours.
• Remove from fridge, and using the parchment paper as little "handles," remove the bars from the pan. Cut into squares with a sharp knife. Serve.

TANGY LEMON BLUEBERRY CHEESECAKE

Steps:

• Press crumbled lemon cookies into bottom and up on sides of a 9 or 10 inch springform pan. Chill.
• Preheat oven to 375 degrees.
• Combine all of the filling ingredients into a bowl of an electric mixer; beat until smooth and fluffy (about 15 minutes).
• Fold in 1 cup blueberries and blend lightly.
• Add prepared filling onto crust.
• Bake for 50-60 minutes, until set.
• After taking the cheesecake out, turn the oven temperature up to 475 degrees.
• Mix topping ingredients together, using an electric mixer, and pour on top of cheesecake.
• Bake for about 7 minutes.
• Cool cheesecake, then refrigerate to keep it firm.
• Garnish with fresh blueberries and lemon zest!

BLUEBERRY-LEMON CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Prepare crust: Combine graham crackers, sugar, and melted butter in a bowl. Put crumb mixture into a springform pan or a 9-inch pie plate and use waxed paper to press down into the bottom.
• Prepare filling: Combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest. Pour into the crust.
• Bake in the preheated oven until the center is almost set when you gently shake the pan, about 40 minutes. Continue baking and checking in 5-minute intervals if needed. Remove from the oven and immediately place in the refrigerator until chilled, 2 to 4 hours.
• While the cheesecake is chilling, prepare sauce: Mix sugar, cornstarch, and lemon juice in a medium pan over medium heat until cornstarch dissolves. Add water and 1/2 of the blueberries and bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 2 minutes. Crush blueberries with a potato masher. Remove from the heat and mix in remaining blueberries and lemon zest. Cool to room temperature, then refrigerate along with the cheesecake until ready to serve.
• To serve, slice cheesecake and top with blueberry sauce.

CLASSIC TANGY LEMON CHEESECAKE

Steps:

• Crush the biscuits (if you can not get ginger flavour use a plain biscuit) and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake at 175c for 10 minutes.
• Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).
• Beat the evaporated milk so that it forms slight peaks and looks fluffy add about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.
• Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and pour into the pie crust.
• Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.
• You can make two smaller pies and they freeze really well.

TANGY LEMON CHEESECAKE

Steps:

• Combine cookie crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla. Pour into crust., Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice and zest. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake.