Blueberry & lemon is a win-win combination when it comes to desserts. A match that compliments and goes perfect with each other. Lemon citrus flavor refines the somewhat bland blueberry taste.
This is my first time trying a 𝐛𝐚𝐤𝐞𝐝 𝐜𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 and I must say it is dense, smooth & creamy. I’ve made no bake cheesecake a few times, obviously they’re easier, but definitely this baked one has richness, velvety feel and of course calories. If you haven’t tried one earlier, this baked blueberry lemon cheesecake surely worth a try.
Blueberry Lemon Cheesecake – Baked
- 1 + 1/4 cup Digestive biscuits
- 5 tbsp Salted butter melted
- 1.5 tbsp Sugar
- 339 gms Cream cheese room temperature
- 12 gms All purpose flour
- 115 gms Sugar
- 86.5 gms Sour cream room temperature
- 2 tbsp Fresh lemon juice
- 1 tbsp Lemon zest
- 1 Egg yolk – large room temperature
- 2 Egg room temperature
- 1/2 cup Fresh blueberries
- 1 can Blueberry pie filling
- 4-5 Fresh lemon slices
- Preheat oven 163 ℃.
- Grease a 6 inch springform pan and line a parchment paper.
- Wrap the pan sides & bottom with aluminum foil, in order to stop water from water bath from penetrating into the pan.
- Place digestive biscuits in a plastic zip-lock bag and crush with a rolling pin to fine crumbs.
- Combine crushed biscuits + butter + sugar.
- Press the above mixture into the bottom of the pan and spread an even layer. Smooth out the surface.
- Bake for 10 minutes. Leave it to cool while we prepare the cheesecake filling.
- Reduce oven temperature to 143 ℃.
- Beat cream cheese + sugar + all purpose flour on 𝐬𝐥𝐨𝐰 𝐬𝐩𝐞𝐞𝐝 until smooth and combined. Slow speed will help you to avoid incorporating air, which can cause uneven texture and cracks.
- Now add sour cream + lemon juice + lemon zest and Mix well on 𝐬𝐥𝐨𝐰 𝐬𝐩𝐞𝐞𝐝.
- Add eggs and egg yolk 𝐬𝐥𝐨𝐰𝐥𝐲, one by one. Mix until combined well. Once the eggs are added and well combined, Be sure not to whip too much air into the batter.
- Mix fresh blueberries into the batter.
- Pour this batter evenly into the cooled crust.
- Keep this springform pan inside another large pan. Fill warm water in outer pan, halfway up the inner pan. "Do not over fill."
- Bake for 1 hour 15 minutes. The center will be jiggly.
- When the time is up, turn off the oven and keep oven door slightly open. Leave it inside the oven for further 30 minutes.
- Remove water bath and cool the cheesecake completely on the counter. Place cheesecake in the refrigerator and chill for 4 to 6 hours, preferably overnight.
- Once it is cool, loosen edges softly and remove springform collar
- Carefully pour blueberry pie filling on the top of cheesecake. I've used a readily available topping.You can use homemade blueberry sauce recipe for topping.
- Add fresh blueberry & lemon slices to decorate your cake.
- The cheesecake was firmer the next day as compared to the 1st day. So preparing a day in advance will give you better results.