LEMON BLUEBERRY CHEESECAKE
This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a selfmade blueberry sauce.
I am a giant fan of lemon. Despite the hubs no longer being a fan, I proceed to make lemon dessert after lemon dessert a lot to his dismay. I mean, how are you able to resist delicious issues like this Lemon Cake. You can’t. It wouldn’t be right. And luckily for me, my mother is a giant lemon fan so I share those truffles with her.
Cheesecake can also be a favourite of mine and with berries in season and so tasty lately, I decided to mix all those tasty issues into one vast cheesecake. There’s simply sufficient tart and candy lemon flavor, contemporary pops of blueberry inner the cheesecake after which it’s all topped with selfmade blueberry sauce. Pure heaven!
SO HOW WOULD YOU MAKE A LEMON BLUEBERRY CHEESECAKE?
To start, you’ll make the crust. I went with a vintage graham cracker crust this time round and liked it. Combine the graham cracker crumbs, some sugar for sweetness and little butter to hang all of it together, then press it into the pan. It bakes for about 8 minutes after which it’s competent to go.
Next up is the filling. The lemon base of this Lemon Blueberry Cheesecake is simply my new favourite lemon cheesecake base. If you’ve ever made my lemon curd, you’ll keep in mind that it’s made with egg yolks, no egg whites. I discover that this offers a higher lemon flavor, so I used that thought on this cheesecake and swapped out one in all the entire eggs for egg yolks. It in reality accentuated the lemon flavor, making this lemon base the best!
Lemon Blueberry Cheesecake - thick, creamy and filled with lemon and blueberry flavor!Lemon Blueberry Cheesecake - thick, creamy and filled with lemon and blueberry flavor!
So to in reality make the filling, you’ll jump via means of combining the cream cheese, sugar and flour. The flour provides somewhat texture to the cheesecake that I love. Next up is the sour cream, lemon juice and zest. All upload vast taste to the cheesecake. You’ll then upload the eggs, which we’ve discussed, and lastly the blueberries.
The cheesecake is baked in a water bath, which I’m a agency believer in. Without it, you typically get a browned cheesecake that sinks inner the middle and has cracks. To be fair, this cheesecake can quit up with a number of small cracks, due to the blueberries that float to the higher and create little cracks, but they're small and never noticeable.
The entire cheesecake is protected with contemporary selfmade blueberry sauce. It’s the proper praise to the thick and creamy cheesecake and provides simply sufficient extra blueberry taste to offset the fantastic tang of the lemon cheesecake.
With the addition of somewhat whipped cream and a few lemon slices, this cheesecake is competent to go! It’s a vintage taste combination and a cheesecake that in reality isn’t difficult to make, although it takes somewhat time. The toughest edge is ready for everything to cool so that you possibly can dig in!
INGREDIENTS CRUST
LEMON BLUEBERRY FILLING
BLUEBERRY TOPPING
WHIPPED CREAM
INSTRUCTIONS CRUST
TOPPING
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I am a giant fan of lemon. Despite the hubs no longer being a fan, I proceed to make lemon dessert after lemon dessert a lot to his dismay. I mean, how are you able to resist delicious issues like this Lemon Cake. You can’t. It wouldn’t be right. And luckily for me, my mother is a giant lemon fan so I share those truffles with her.
Cheesecake can also be a favourite of mine and with berries in season and so tasty lately, I decided to mix all those tasty issues into one vast cheesecake. There’s simply sufficient tart and candy lemon flavor, contemporary pops of blueberry inner the cheesecake after which it’s all topped with selfmade blueberry sauce. Pure heaven!
SO HOW WOULD YOU MAKE A LEMON BLUEBERRY CHEESECAKE?
To start, you’ll make the crust. I went with a vintage graham cracker crust this time round and liked it. Combine the graham cracker crumbs, some sugar for sweetness and little butter to hang all of it together, then press it into the pan. It bakes for about 8 minutes after which it’s competent to go.
Next up is the filling. The lemon base of this Lemon Blueberry Cheesecake is simply my new favourite lemon cheesecake base. If you’ve ever made my lemon curd, you’ll keep in mind that it’s made with egg yolks, no egg whites. I discover that this offers a higher lemon flavor, so I used that thought on this cheesecake and swapped out one in all the entire eggs for egg yolks. It in reality accentuated the lemon flavor, making this lemon base the best!
Lemon Blueberry Cheesecake - thick, creamy and filled with lemon and blueberry flavor!Lemon Blueberry Cheesecake - thick, creamy and filled with lemon and blueberry flavor!
So to in reality make the filling, you’ll jump via means of combining the cream cheese, sugar and flour. The flour provides somewhat texture to the cheesecake that I love. Next up is the sour cream, lemon juice and zest. All upload vast taste to the cheesecake. You’ll then upload the eggs, which we’ve discussed, and lastly the blueberries.
The cheesecake is baked in a water bath, which I’m a agency believer in. Without it, you typically get a browned cheesecake that sinks inner the middle and has cracks. To be fair, this cheesecake can quit up with a number of small cracks, due to the blueberries that float to the higher and create little cracks, but they're small and never noticeable.
The entire cheesecake is protected with contemporary selfmade blueberry sauce. It’s the proper praise to the thick and creamy cheesecake and provides simply sufficient extra blueberry taste to offset the fantastic tang of the lemon cheesecake.
With the addition of somewhat whipped cream and a few lemon slices, this cheesecake is competent to go! It’s a vintage taste combination and a cheesecake that in reality isn’t difficult to make, although it takes somewhat time. The toughest edge is ready for everything to cool so that you possibly can dig in!
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