-ADVERTISEMENT-

Desserts

Blueberry Lemon Cheesecake

-ADVERTISEMENT-

Blackberry lemon Cheesecake

-ADVERTISEMENT-

Are you a fan of luscious desserts that combine fruity flavors with creamy goodness? If so, you’re in for a treat! Today, we’re sharing a delightful recipe for Blueberry Lemon Cheesecake. This exquisite dessert is a perfect blend of tangy lemon, sweet blueberries, and velvety cream cheese, all nestled on a crunchy biscuit and almond crust. It’s a true indulgence that will impress your friends and family. Whether you’re an experienced baker or a beginner, this recipe is sure to satisfy your cravings. So, let’s dive in and create a masterpiece in your kitchen!

Kitchen Equipment

To make the Blueberry Lemon Cheesecake, you’ll need the following kitchen equipment:

  • Saucepan
  • Food processor
  • Springform pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Sieve (optional)
  • Double boiler or water bath

Ingredients

Before we start, let’s gather the ingredients needed for our Blueberry Lemon Cheesecake:

Bottom Layer:

  • 100g butter
  • 135g Digestive biscuits
  • 50g Almonds

First Cheesecake Layer:

  • 3x gelatin leaf
  • 400g cream cheese
  • 1 tsp Vanilla Paste
  • 1 tsp grated lemon peel
  • 1 tsp Lemon extract
  • 150g Greek yogurt
  • 70g Sugar

Blueberry Cheesecake Layer:

  • 5x Gelatin leaf
  • 150g Frozen blueberries
  • 100g sugar
  • 300g cream cheese
  • 1 tsp Lemon extract
  • 150g Greek yogurt

Purple Jelly:

  • 5x gelatin leaf
  • 300ml water
  • 150g sugar
  • 2 tsp Vanilla Extract
  • ½ tsp Purple food color (or a drop of red + a drop of blue)

Directions

Now that we have all the ingredients and equipment ready, let’s dive into the step-by-step instructions for creating this delectable dessert:

Bottom Layer:

Melt the butter in a saucepan over low heat.
In a food processor, crush the Digestive biscuits and almonds until you have fine crumbs.
Stir the biscuit and almond mixture into the melted butter until well combined.
Pour the mixture into a springform pan and press it evenly onto the bottom, covering the entire surface.
Place the pan in the fridge to set while you prepare the cream.

First Cheesecake Layer:

Place the gelatin leaves in a bowl of cold water and let them soak for 10 minutes.
While the gelatin is soaking, melt it in a water bath. Use a double boiler or a heatproof bowl placed over a pan of simmering water.
In a separate bowl, combine the cream cheese, vanilla paste, grated lemon peel, lemon extract, Greek yogurt, and sugar. Stir until smooth and creamy.
Gently mix the warm, melted gelatin into the cream cheese mixture, ensuring it is well incorporated.
Pour the cream cheese mixture onto the biscuit bottom in the springform pan, spreading it evenly.
Place the cake in the fridge while we move on to the blueberry layer.

Blueberry Cheesecake Layer:

Place the gelatin leaves in a bowl of cold water and let them soak for 10 minutes.
In a small saucepan, combine the frozen blueberries and 50g of sugar. Cook on low heat, stirring gently until the sugar is dissolved and the blueberries turn into a smooth purée.
Remove the gelatin from the water and melt it in the hot blueberry purée.
In a bowl, mix the cream cheese, lemon extract, Greek yogurt, and the remaining sugar until smooth.
Gradually fold the lukewarm blueberry purée into the cream cheese mixture, creating a marbled effect.
Pour the blueberry cream on top of the first cheesecake layer in the springform pan.
Return the pan to the fridge and allow the cake to set for approximately 2 hours. The blueberry layer may appear thinner than the vanilla layer initially, but it will settle over time.

Purple Jelly:

Place the gelatin leaves in a bowl of cold water and let them soak.
In a saucepan, combine half of the water, sugar, and vanilla extract. Cook over low heat, stirring until the sugar dissolves and a sugar syrup forms.
Remove the saucepan from heat and add the soaked gelatin leaves, purple food color (or red and blue drops), and the remaining water. Stir until the gelatin is completely dissolved and the mixture cools to lukewarm.
Gently pour the liquid jelly over the cheesecake, ensuring a smooth surface. You can use a sieve to achieve an even distribution if desired.
Place the cake in the fridge for approximately 30 minutes or until the jelly has completely set.

Recipe FAQs

Q: What are digestive biscuits?
A: Digestive biscuits are British cookies that add a wonderful texture to the crust of our Blueberry Lemon Cheesecake. If you can’t find them, graham crackers make a delicious substitute.

Q: What are gelatin leaves?
A: Gelatin leaves are paper-thin sheets of gelatin commonly used in European recipes. If you’re unable to find them, powdered gelatin can be used as a substitute. Just remember to check online for the appropriate conversion.

Q: Why are the measurements in grams instead of cups and tablespoons?
A: We highly recommend weighing your ingredients for greater accuracy in baking. However, if you prefer using cups, you can find online conversion tools to help you with the measurements. Investing in a small kitchen scale will make your baking adventures even more precise and enjoyable!

Storage and Serving Suggestions

Once your Blueberry Lemon Cheesecake is ready, you’ll want to know how to store any leftovers and serve the dessert in all its glory.

Storage: Cover the springform pan with plastic wrap or transfer the cake to an airtight container. Store it in the refrigerator for up to 3-4 days. However, we doubt it will last that long before being devoured!

Serving: To serve, carefully remove the sides of the springform pan. Slice the cheesecake into portions and garnish with fresh blueberries, lemon zest, or a dollop of whipped cream for an extra touch of indulgence. This dessert pairs wonderfully with a cup of hot tea or a refreshing glass of lemonade.