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.
Ingredients
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
Instructions
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
