Blueberry Lemon Cake (Printable Version)
# What You'll Need:
→ Graham Cracker Crust
01 -
320 g graham cracker crumbs
02 -
67 g white sugar
03 -
150 g unsalted butter, melted
→ Lemon Cheesecake Filling
04 -
680 g cream cheese, leave out so it's soft
05 -
250 g white sugar
06 -
3 big eggs, whisk them and let them warm up a bit
07 -
2 tablespoons grated lemon peel
08 -
3 tablespoons fresh lemon juice
09 -
1 teaspoon vanilla
→ Blueberry Sauce
10 -
190 g blueberries, divide into 2
11 -
16 g white sugar
12 -
1 tablespoon cornstarch
13 -
2 tablespoons water
14 -
1 tablespoon fresh lemon juice
# Steps to Follow:
01 -
Preheat to 175°C. For the pan, put parchment on the bottom, spray it all over, then make sure to hit it again with the spray for good measure. Put the pan aside.
02 -
Combine the graham crumbs, sugar, and melted butter in a bowl. Stir so everything’s wet. Gently press the mix into the bottom and slightly up the sides of your pan.
03 -
Bake the crust for 12 minutes. Let it cool down on the counter once it’s out.
04 -
With your mixer on medium, whip cream cheese and sugar till it’s creamy. Switch to low, pour in eggs one by one, then blend in lemon juice, zest, and vanilla. Stop as soon as it comes together.
05 -
Spread half of the cheesecake batter into your cooled crust and make an even layer.
06 -
Toss 125 g of the blueberries into a pot with sugar, cornstarch, water, and lemon juice. Cook on medium, stirring until berries burst. Add the last bit of blueberries and simmer till the sauce thickens up. Cool it before using.
07 -
Drop half the blueberry sauce onto the cheesecake batter and swirl with a skewer. Scoop the rest of the batter on top, pour the rest of the sauce, and swirl again for pretty ripples.
08 -
Place your cake pan onto a big sheet of foil and snugly wrap it up tight. This helps keep out the water while it bakes.
09 -
Put your cake pan in a roasting pan, then pour hot water to come halfway up the sides. Bake it 60 to 70 minutes. The center should have a bit of a wobble when you jiggle it.
10 -
Set the pan on a rack to cool down. Once it’s not warm, toss it in the fridge for no less than 4 hours or leave it for tomorrow. Wait until it’s cold before you pop off the sides and slice it.
# Additional Tips:
01 -
Set the eggs and cream cheese out ahead so they’re not cold. They mix way easier that way.
02 -
If you give the dessert a good chill for a few hours or overnight, the texture turns even creamier.