Baked Blueberry Lemon Cheesecake
🍪 Chocolate Crust
Ingredients
- 350 g chocolate cookies or Oreo cookies, finely crushed (about 2 cups)
- 80 g unsalted butter, melted (about ½ cup)
🧀 Cheesecake Filling
Ingredients
- 400 g cream cheese, softened (Philadelphia recommended)
- 120 g granulated sugar (½ cup + 2 tbsp)
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 100 g plain yogurt (⅓ cup)
- 3 large eggs
- 150 g heavy whipping cream (¾ cup)
- 1 tbsp all-purpose flour
🫐 Blueberry Sauce
Ingredients
- 300 g fresh or frozen blueberries (about 1½ cups)
- Juice of 1 lemon
- 80 g granulated sugar (⅓ cup)
- ¼ cup water
Instructions
Combine all the ingredients in a saucepan over medium heat. Stir continuously until the mixture thickens into a sauce. Lightly mash some of the blueberries if desired. Let it cool completely.
💜 Blueberry Topping
Ingredients
- 150 g prepared blueberry sauce
- 80 g heavy whipping cream
- 3 g gelatin (about 1 tsp), bloomed
Instructions
Warm the heavy cream until hot but not boiling. Stir in the bloomed gelatin until completely dissolved. Mix in the blueberry sauce until smooth. Once the cheesecake has completely cooled, pour the topping over it and refrigerate until fully set.
🍰 Instructions
- Mix the crushed cookies with the melted butter.
- Press the mixture firmly into the bottom and up the sides of a springform pan.
- Beat the cream cheese with the sugar until smooth.
- Add the vanilla and lemon zest.
- Mix in the yogurt.
- Add the eggs one at a time, mixing gently after each addition.
- Fold in the heavy cream and flour until just combined.
- Pour half of the cheesecake batter into the crust.
- Spoon 2–3 tablespoons of the blueberry sauce over the batter.
- Pour in the remaining batter and gently swirl with a knife to create a marble effect.
- Bake in a water bath at 160°C (320°F) for 1 hour and 5 minutes.
- Allow the cheesecake to cool completely.
- Pour the blueberry topping over the chilled cheesecake.
- Refrigerate for at least 4–6 hours, preferably overnight.
- Garnish with fresh blueberries and serve.
Notes
- Baking the cheesecake in a water bath gives it a creamy texture and helps prevent cracks.
- For the best flavor and texture, chill overnight before serving.
- Decorate with fresh blueberries, edible flowers, and rosemary sprigs for the elegant look shown in the photos.
