Featured Recipe
Blueberry Lemon Cheesecake
By Kate
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Baked cheesecake with a graham cracker and almond crust, blended cream cheese filling folded with spiced blueberries, finished with a homemade blueberry lemon topping. Contrast of tangy lemon zest and sweet berries. Water bath method prevents cracks. Alternatives to graham crumbs and sour cream. Tips on handling delicate batter and releasing cake from pan without damage.
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Prep:
25 min
Cook:
Total:
Serves:
12 servings
dessert
cheesecake
blueberry
lemon
baking
Introduction
Dense cheesecake with hints of bright lemon zest, folded with flour-dusted blueberries for even baking without sinking. Almond-enhanced crust adds a crunch contrast to creamy filling. Water bath baking crucial; keeps temperature steady, avoids cracking. Handle batter gently once eggs added; aeration causes cracks. Use double foil wrap; water bath’s moisture is a hazard. Blueberry topping homemade, simmered to luscious jam consistency, sets firm cooled. Recipe takes time but timing is flexible—use sensory cues, not clocks. Patience ensures creamy, crack-free cheesecake. Simple ingredients, technical care. Notes on substitutions for common pantry gaps. Techniques that save stress and fix mishaps—no fluff, just results.
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tablespoons granulated sugar
- 1/4 cup finely chopped almonds (replace half graham crumbs for texture twist)
- 32 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1 cup Greek yogurt (replace sour cream)
- 2 tablespoons cornstarch
- Zest of 1 lemon
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries tossed in 2 tablespoons flour
- 2 cups frozen blueberries
- 1/3 cup granulated sugar
- Zest of 1 lemon
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Filling
Blueberry Topping
About the ingredients
Crust integrating chopped almonds softens graham cracker monotony—adds texture and nutty undertone. Butter amount critical to bind crumbs without sogginess. Melted butter helps even pressing and firming. Greek yogurt replaces sour cream for tang but less moisture. Cornstarch is stabilizer, thickens filling to prevent cracks and watery texture. Flour-dusted blueberries suspend evenly in batter, prevent sinking. Frozen berries for topping; sugar melts and liquefies juice; lemon zest brightens dull berry notes. Cornstarch slurry thickens topping into glossy jam without extra pectin or gelatin. Ingredients tweaks reflect common pantry availability and a twist on classic flavor profiles.
Method
Crust
- Preheat oven 340F. Line bottom of 9-inch springform pan with parchment circle sprayed with nonstick spray; prevents sticking, clean release. Mix graham crumbs, chopped almonds, melted butter, and sugar thoroughly until moistened, no dry spots. Press crumbs firmly evenly on bottom and halfway up sides—can use flat measuring cup or bottom of glass. Crust texture key; firm base but not rock hard. Bake 7 minutes until aromatic and golden edges appear along sides. Cool on rack; residual warmth helps set but don't skip resting.
- Lower oven to 320F (important to prevent cracking during slow cook of filling).
- Beat softened cream cheese, sugar, Greek yogurt, and cornstarch on medium-high until creamy and no lumps, about 1 to 1.5 minutes. Stop once you see homogeneous texture; over-beating incorporates too much air, leads to cracks. Drop speed to low, add lemon zest for subtle brightness without overmixing. Add eggs one at a time on low speed, fully incorporated before next; keeps batter stable. Last, stir in vanilla just to combine. Toss blueberries in flour—prevents sinking and helps distribute from bottom. Fold blueberries gently by hand with rubber spatula; breaking berries will tint batter blue, keep swirled but not smeared. Pour filling gently on crust. Tap pan lightly to release large air bubbles and smooth top.
- Wrap pan sides twice with aluminum foil to prevent water seeping inside during water bath baking. Set wrapped pan inside larger roasting pan. Pour hot water carefully to come 1.5 inches up sides but not splash into cake.
- Bake 1 hour 45 minutes. Cake should be just set with slight wobble in center; jiggle test critical—too firm means dry; too wobbly means underdone. Turn off oven, crack door open slightly, let cheesecake rest inside water bath for 20 minutes—slow cooling prevents cracks and shrinks. Remove from water bath, cool on wire rack 25-30 minutes to near room temp. Refrigerate in pan uncovered 7-8 hours or overnight. Patience here matters for proper texture.
- Run thin sharp knife along edge before releasing springform ring to avoid uneven breaking. Pull ring gently. To invert cake onto flat plate or cake board, place plate over cake, flip carefully so crust side is down, remove parchment and pan bottom, then flip cake again for final serving presentation. This double flip sets smooth crust side up.
- While chilling, combine frozen berries, sugar, lemon zest in heavy saucepan over medium-high. Stir until berries thaw, sugar melts—listen to gentle crackle and feel jammy syrup forming. Bring to low boil then reduce heat to medium-low; simmer 5 minutes to soften berries further and draw out juices. Mix cornstarch with cold water to slurry; pour into berries, stir continuously until thickened to jam consistency. Remove from heat, cool completely; warm topping seeps moisture into cake, ruins crust crispness. Once cooled, spread evenly over cheesecake. Keep chilled until serving.
- Serve cold. Leftovers tightly covered will hold 3-4 days in fridge. Freeze slices with wax paper between layers for longer storage.
- If no graham crackers, digestive biscuits or vanilla wafers work well. Replace sour cream with equal parts full-fat plain Greek yogurt for tangy richness. Almonds in crust add crunch and nutty flavor—optional but recommended for texture contrast. If blueberries are scarce, try blackberries or raspberries for tart balance.
- If crust shrinks during bake, press crumbs firmly before baking and chill crust briefly before adding filling. Baking with water bath prevents cracks but ensure foil layers are tight to stop leaks and water spots.
- Do not overmix filling once eggs are added; aeration traps air, causing cracks and holes after baking. Fold blueberries carefully so batter remains light but consistent.
- Knife test: slight wobble center means set but not overcooked. Cool slowly so surface doesn’t crack; rapid temperature change dries and cracks cheesecake.
- Let topping cool fully. Warm topping will make crust soggy and ruin texture. The cornstarch slurry thickens topping, adds shine without clumps.
- Inversion technique—flip twice—is to get neat edges and remove parchment without damaging sides.
- Nutrition approximates calorie dense cheesecake; portion size matters.
Filling
Blueberry Topping
Substitutions and Tips
Technique Tips
Preheat oven and prepare pan precisely. Parchment and spray prevents sticking; ensures clean release. Press crumbs firmly; don’t skimp on compacting or sides won’t hold. Baking crust partially sets boundary before filling. Mixing filling: beat cream cheese and dairy until smooth before adding eggs slowly on low speed to minimize air. Toss berries in flour separately to keep them suspended. Pour gently, avoid large bubbles—tap to remove. Water bath requires tight foil; water inside pan ruins cake. Bake until center only slightly jiggly; overbaking cracks, underbaking weeps. Cooling slowly in oven—door cracked—is step many miss but essential. Rest on rack before chilling to balance temperature gradients. Release springform with hot knife for clean edges. Double flipping removes parchment neatly. Topping cooked to boil then simmered to jammy texture; starch added for body. Cool topping thoroughly—warm topping vs chilled cake ruins crust integrity. Spread topping evenly, refrigerate again before serving.
Chef's Notes
- 💡 Start crust with graham cracker crumbs plus almonds. Adds crunch. Firm press crucial—don’t skimp, or side slides down. Bake briefly, just 7 mins.
- 💡 Filling—beat cream cheese, sugar till creamy. Use Greek yogurt instead of sour cream. Avoid overmixing once eggs in, too much air = cracks.
- 💡 Water bath is key. Prevents cracks. Wrap foil tight. No leaks ruin cake. Bake, jiggle test vital—slight wobble = good. Don’t bake till rock hard.
- 💡 Cooling is critical. Post-bake, turn off oven. Crack door. Let rest 20 mins. Then cool on rack. Patience matters for texture uniformity.
- 💡 Blueberry topping—bring to boil, simmer down. Cornstarch slurry at end thickens. Cool completely before spreading, warm topping ruins crust—textural disaster.
Kitchen Wisdom
How to avoid cracks in cheesecake?
Use water bath. Oven temp matters, don’t rush cooling. Wrap foil tight around pan, no leaks.
Can I use different fruit?
Yes, swap blueberries for blackberries or raspberries. Adjust sugar based on tartness of fruit.
What storage options are there?
Fridge, slice lasts 3-4 days but freeze with wax paper layers too. Keeps flavors fresh longer.
Can I replace graham crackers?
Sure! Use digestive biscuits or vanilla wafers. Texture change but still great. Experiment here.
