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Cheesecake with Lemon and Blueberry

8 INGREDIENTS • 11 STEPS • 2HRS

Cheesecake with Lemon and Blueberry

Recipe

4.7

6 ratings
Editor's Choice
Editor's Choice
A classic cheesecake recipe with dashes of lemon and a blueberry swirl. I love that there isn’t any sour cream here. I’m always a fan of cutting down on ingredients that don’t add much to a dish or create unnecessary complexity. You’ll notice that there’s very little sugar in this dish compared to most desserts — just 1/2 cup sugar in the filling — so it’s not cloyingly sweet or anything.
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A classic cheesecake recipe with dashes of lemon and a blueberry swirl. I love that there isn’t any sour cream here. I’m always a fan of cutting down on ingredients that don’t add much to a dish or create unnecessary complexity. You’ll notice that there’s very little sugar in this dish compared to most desserts — just 1/2 cup sugar in the filling — so it’s not cloyingly sweet or anything.
author_avatar
Savory Tooth
Savory Tooth is a food blog featuring easy-to-make savory recipes that are (mostly) healthy and often spicy.
http://www.savorytooth.com/

2HRS

Total Time

$1.91

Cost Per Serving

Ingredients

Servings
8
us / metric
Graham Cracker Crust
Graham Cracker Crumbs
170 g
Graham Cracker Crumbs
Butter
90 mL
Butter, melted
Cheesecake Filling
Cream Cheese
2 pckg
(8 oz)
Cream Cheese
Egg
2
Eggs
Granulated Sugar
100 g
Granulated Sugar
Vanilla Extract
1/2 tsp
Vanilla Extract
Lemon
1
Lemon
Fresh Blueberry
75 g
Fresh Blueberries

Nutrition Per Serving

VIEW ALL
Calories
225
Fat
11.4 g
Protein
1.5 g
Carbs
29.8 g
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author_avatar
Savory Tooth
Savory Tooth is a food blog featuring easy-to-make savory recipes that are (mostly) healthy and often spicy.
http://www.savorytooth.com/

Cooking Instructions

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step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Mix the Graham Cracker Crumbs (170 g) and Butter (90 mL) a mixing bowl.
step 3
Transfer to a greased and floured springform pan, and use a measuring cup to press down onto the bottom and sides (up about 1 inch) of the pan. Bake for 10 minutes.
step 3 Transfer to a greased and floured springform pan, and use a measuring cup to press down onto the bottom and sides (up about 1 inch) of the pan. Bake for 10 minutes.
step 4
Zest the Lemon (1) and then juice it.
step 5
Using a hand mixer, beat the Cream Cheese (2 pckg), Granulated Sugar (100 g), Vanilla Extract (1/2 tsp), lemon juice and zest until blended.
step 6
Add Eggs (2) and beat until blended.
step 7
Pour the filling onto the crust.
step 7 Pour the filling onto the crust.
step 8
Cook the Fresh Blueberries (75 g) in a small saucepan over medium heat. When they warm up, stir and crush the blueberries.
step 9
Pour spoonfuls of the blueberry liquid over the cheesecake, and use a knife to add swirl patterns.
step 9 Pour spoonfuls of the blueberry liquid over the cheesecake, and use a knife to add swirl patterns.
step 10
Bake the cheesecake at 325 degrees F (160 degrees C) until the top turns golden-brown, about 60 minutes.
step 10 Bake the cheesecake at 325 degrees F (160 degrees C) until the top turns golden-brown, about 60 minutes.
step 11
Let cool for a few hours and refrigerate before serving.
step 11 Let cool for a few hours and refrigerate before serving.

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