Thursday, January 3, 2019

Lemon Blueberry Swirl Cheesecake

Lemon Blueberry Swirl Cheesecake

 I did it last night and I put it in the fridge this morning to relax. Probably the best blueberry lemon cheesecake I have ever eaten. The tangy taste of lemon with blueberries really brings out the best of the dish. I used blueberries in a box with syrup and left some of the whole blueberries that added to the fresh taste. Simply delicious.

For the Crust:
  • 1/4 teaspoon Kosher Salt
  • 1/3 cup Granulated Sugar
  • 6 tablespoons Unsalted Butter, melted
  • 2 cups Graham Crackers, pulsed into crumbs

For the Lemon Cheesecake Filling:
  • 1 1/4 cups Granulated Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 2 tablespoons All-purpose Flour
  • 3/4 cup Fresh Lemon Juice
  • 2 teaspoons Fresh Lemon Zest
  • 1 cup Full-Fat Sour Cream, at room temperature
  • 3 (8 ounce) packages Full-Fat Cream Cheese, very soft
  • 3 large Eggs + 2 Egg Yolks, at room temperature

For the blueberry swirl:
  • 3 tablespoons granulated sugar
  • 3/4 cup fresh or frozen blueberries


First, Preheat the oven to 325 degrees (F).

For the dough:

In blender or food processor, combine graham crackers, sugar and salt; pulse until the crackers are completely turned into fine crumbs. Add the melted butter; mix well. Squeeze into a lightly greased 9-inch hinge pan. put aside.

For lemon cheese filling:

In the body of a high-power blender, food processor, stand mixer with whisk or in large bowl, hand mixer, beat softened cream cheese and softened sour cream until smooth. to obtain a smooth consistency. Add sugar and vanilla; beat until smooth, scraping sides and bottom of bowl as needed. Add eggs and yolks; beat until smooth. Stir in the flour, mixing until a homogeneous mixture is obtained.

Quickly stir in the lemon juice and zest, mixing until it is incorporated into the dough.
Pour the filling into the prepared crust and spread the top gently. Add the blueberry swirl. Wrap the bottom of the pan in a tin foil (I highly recommend you do several diligent layers here, no one wants a wet / soggy crust).

Place the cheese cake pan in another large saucepan (it should be wide enough to comfortably fit the hinged pan holding the cheesecake and deep enough to hold a few inches of water without risk of spilling). Fill the pan with very hot water; it should rise halfway along the cheese cake pan. This is your water bath and will help you make sure your cheese cake does not crack. Make sure you pour the water slowly, because you do not want it to splash and get into the cheesecake!

Place the pan in the preheated oven and bake for 1 hour and 20 minutes. Turn off the oven and let the cheesecake sit for 45 minutes inside the oven, the door closed. The cheesecake should be slightly wavy.
Remove the cheese cake from the oven, place a knife very gently on the edge of the cake and let it sit in the pan for an additional 15 minutes before covering with plastic wrap and refrigerating for at least 6 hours.

For the blueberry swirl:

In a small food processor or blender, puree blueberries. Squeeze the mixture into a fine strainer, removing pips and pulp. Stir in the crystallized sugar. Place the blueberry mixture on uncooked cheese cake, a few spoonfuls at a time. Use a skewer to mix the mixture as much or as little as you like. Cook the cheese cake as above.

Happy Cooking TimeJ