I’m obsessed with this new cheesecake recipe. Like really, every excuse to make it, I do. It’s been a birthday cake twice now.
It’s not like I don’t talk all the time about how much I love summer fruit, so blueberries in cheesecake is a no brainer. But it’s the tangy lemon that takes this one over the top. And it makes cheesecake refreshing on a hot day. So, really, no complaints.
The process is super simple – cream cheese, sugar, lemon zest and juice, and two eggs get beat together until they are silky smooth. Then you add the blueberries, reserving about a quarter of them to sprinkle on the top, and pour the mixture into the crust and then sprinkle the reserved berries on top.
The crust is the hardest part, and it’s not even that hard, it just takes a little patience. You have to grind up the graham crackers in a food processor (or go old school and crush them by hand), add a little cinnamon and sugar and melted butter, tossing it all together until you can press the cracker crumbs against the side of the bowl and they stay. The last step is to press them into the bottom and sides of a greased springform pan. You can also stretch this recipe out and make cheesecake bars using a rectangular pan and in that case, just don’t put the crust on the sides of the pan (note: line the pan with parchment paper to make it easier to get them out after they’re baked).
That goes into the oven for about 30 to 35 minutes until it just slightly jiggles in the center. The residual heat continues cooking it after you take it out of the oven, so it firms up as it cools. Speaking of cooling, you want cheesecake to be nice and cold when you eat it, as its cooled down enough, put it in the fridge for at least 3 hours.
There she is!
This recipe is adapted from Tyler Florence, or at least so says the blogger behind Epicurean Mom. Her pictures are really pretty, so if I haven’t convinced you, she will!
Blueberry Lemon Cheesecake
9 graham crackers
2 tablespoons sugar
1/8 tablespoon cinnamon
1/2 stick butter + extra for greasing the pan
16 ounces cream cheese, room temperature
1 lemon, juice and zest
1/2 cup sugar
1 & 1/2 cup fresh blueberries
What to do:
1. Preheat the oven to 325 F. Grease the bottoms and sides of a springform pan.
2. For the crust: crush graham crackers in a food processor until they have the consistency of bread crumbs, add sugar and cinnamon. Melt the butter and mix into the graham crackers, pulsing a couple of times until fully incorporated. Press evenly into the bottom and sides of the springform pan.
3. For the filling: mix the cream cheese, eggs, lemon, and sugar in the food processor or using an immersion blender until smooth. Add most of the blueberries and pour the mix into the crust. Sprinkle the remaining blueberries over the top (it’s just so that some of them show).
4. Bake for 30 t0 35 minutes, until the center only jiggles slightly. Cool completely before refrigerating for at least 3 hours.