Blueberry Cheesecake
From shandy 16 years ago
- 75 minutes to make
- Serves 8
This cheesecake is definitely lemony and the blueberries are a great pairing. I had homemade seedless blackberry syrup that I drizzled over the top of the cheesecake when serving and the flavors were outstanding together. Read more I would also use a raspberry syrup for color and flavor. A striking dessert. See less
Ingredients
- Crust: shopping list
- 2 C. shortbread crumbs (about 20 to 25 shortbread cookies finely crushed) shopping list
- 6 T. unsalted butter, melted shopping list
- For the filling: shopping list
- 3 (8-oz) pkgs cream cheese, room temperature shopping list
- 3/4 c. sugar shopping list
- 3 large eggs shopping list
- 1 large egg yolk shopping list
- 1/2 c. heavy cream shopping list
- 1 T. finely grated lemon zest shopping list
- 1/3 c. freshly squeezed lemon juice shopping list
- 2 T. all-purpose flour shopping list
- 2 T. vanilla extract shopping list
- 1/2 t. salt shopping list
- 2 c. ripe blueberries shopping list
How to make it
- Crust:
- Generously butter a 9-inch springform pan.
- Combine the shortbread crumbs and the butter in a bowl and mix well.
- Pack the crumbs into the pan, making sure to spread them about a quarter of the way up the sides of the pan, Place the crust in the refrigerator while you prepare the filling.
- For the Cheesecake:
- Preheat the oven to 450 degrees F.
- Combine the cream cheese and the sugar in the bowl of an electric mixer fitted with a paddle attachment. Mix at medium speed until smooth and fluffy (4 to 5 minutes).
- Beat the eggs and the yolk in one at a time making sure to scrape down the sides of the bowl occasionally.
- Add the heavy cream, the lemon zest and juice, the flour, vanilla and the salt. Mix well.
- Using a rubber spatula, carefully mix in the blueberries.
- Pour the filling into the prepared pan. Place the pan in the oven for 15 minutes.
- Lower the oven temperature to 200 degrees F. and bake for an hour. Once done, turn off the oven and open the door slightly. Leave the cheesecake in the oven for 45 minutes.
- Remove the cheesecake and let cool completely on a wire rack. Once cool, refrigerate the cheesecake overnight (or for about 8 hours) before serving.
- Serve the cheesecake with a fruit sauce.
Fresh from the Oven
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