Lemon cheesecake with blueberries
Recipe for baked lemon cheesecake with blueberries
Try my recipe for lemon cheesecake with blueberries, baked on a crispy base of crushed biscuits mixed with butter. Such a cheesecake will be a light and refreshing dessert that will delight your palate. Check out this recipe and surprise your loved ones with its unusual appearance and wonderful taste!
Table of content
Lemon cheesecake with blueberries step-by-step recipe
If you like cheesecakes and refreshing lemon cakes, then you must try this combination of flavors and bake the best lemon cheesecake!
Lemon cheesecake with blueberries recipe with video
Wyposażenie
- Baking pan approximately 20/30 or 24/24 cm. lined with baking paper.
Składniki
ingredients for the cheesecake biscuit base
- 250 g biscuits
- approx 70 g butter (melted)
ingredients for lemon cheesecake with blueberries
- 1 kg full-fat farmer’s cheese (for cheesecakes – I used one from a tub (Piątnica brand) or cream cheese)
- 5 eggs (size L)
- 250 g sugar (1 and 1/4 cups – or to taste)
- 2 tablespoons potato starch
- approx 60 ml lemon juice (from one medium lemon for me)
- grated lemon zest (optional)
- approx 300 g blueberries (fresh – you can use more)
Instrukcja
Step 1 – preparing the biscuit base for the cheesecake
- Crush the biscuits thoroughly into a fine powder – I transfer them coarsely broken into a food processor and blend until very fine. If you don’t have a food processor, transfer the biscuits to a thick bag (e.g., a freezer bag), close it well, and crush them by gently hitting with a rolling pin.250 g biscuits
- Add the melted butter to the crushed biscuits and mix together.approx 70 g butter
- Pour the biscuits into the prepared pan and thoroughly line the entire bottom with them – you can press them down, for example, with the bottom of a glass.
Step 2 – preparing the lemon cheesecake with blueberries
- Transfer the farmer’s cheese to a large bowl, crack in the whole eggs, add sugar and potato starch.1 kg full-fat farmer’s cheese, 5 eggs, 250 g sugar, 2 tablespoons potato starch
- Pour the squeezed lemon juice and grated lemon zest (if using) into the bowl.approx 60 ml lemon juice, grated lemon zest
- Blend everything together on medium speed with a mixer until you get a smooth mixture.
- Add the washed and dried blueberries to the cheesecake mixture and gently mix with a spatula.approx 300 g blueberries
- Pour the cheesecake mixture onto the biscuit base.
Step 3 – how to bake lemon cheesecake with blueberries
- Place the cheesecake in an oven preheated to 150 degrees Celsius (top-bottom heat mode). Place it approximately on the middle rack and bake for 1.5 hours – without opening the oven.
- After this time, turn off the oven, gently open the oven door to create a small gap, and leave the cheesecake inside until the oven cools down.
- Remove the cooled cheesecake from the oven and place it in the refrigerator to chill – for about 4 hours.
Film
Uwagi
Wartości Odżywcze
Why bake lemon cheesecake with blueberries?
Today I invite you to a delicious, refreshing, and spring-like baked cheesecake with blueberries. In this cheesecake, I combined lemon flavor with slightly sweet blueberries, resulting in not only a sensational tasting cake but also a beautiful looking one. The creamy, velvety, and bright interior of the cheesecake looks beautiful with freckles of juicy navy-burgundy blueberries. Fresh blueberries are already available in stores, so baking this cheesecake should not be a problem. I’ll also add that this is a recipe for a large sheet cheesecake – you can bake it in a baking pan approximately 20/30 cm or in a square pan approximately 24/24 cm (or slightly larger). Preparing lemon cheesecake is very simple and quick, so I think anyone can handle it – even those with little baking experience. So gather the necessary ingredients and get baking!
Ingredients necessary for preparing cheesecake with blueberries
To prepare the cheesecake, you will need a few basic ingredients – below I present a shortened list of products I used and possible substitutes. Pay special attention to the quark cheese you use!
quark cheese – for the cheesecake to be nicely baked and not fall, you must use good quality quark cheese – preferably full-fat or semi-fat. You can buy block quark cheese and grind it twice with a meat grinder, or press it through a potato ricer. If you are using quark cheese in a tub, check the fat content on the packaging; if this information is not provided, check the calorie content of the quark cheese – I use one that has over 200 kcal per 100g. Quark cheeses with a calorie content of around 100 kcal are thin and loose – they rise significantly during baking and then fall heavily. As usual, I recommend Piątnica or Mój Ulubiony quark cheese in a tub for cheesecakes here.
potato starch – for stability, I added two slightly heaped tablespoons of potato starch to the cheesecake; if you don’t have starch, you can add pudding powder – preferably cream or vanilla flavored.
lemon juice – I used freshly squeezed lemon juice here – I first pressed one medium lemon to make it softer, then squeezed the juice and grated the zest from it. You can ultimately use bottled lemon juice.
blueberries – it’s best to use fresh blueberries for the cheesecake – added to the cheesecake mixture, they won’t color the cheesecake and will bake nicely. If you don’t have fresh blueberries, you can ultimately use frozen fruits – you don’t need to thaw them, but try to remove any ice pieces clinging to the fruits – if there are any.
biscuits – I usually used butter biscuits – if you don’t have them, you can use other shortbread cookies or plain sponge fingers.
Secrets of a successful cheesecake
Cheesecakes are delicious and beloved cakes, although many people are afraid to bake them, saying they don’t turn out well. I myself have been following the same rules for many years to get a perfect cheesecake. What are these rules?
Firstly – as I wrote before – quark cheese – without good quark cheese, you won’t get a good cheesecake. In the past, our grandmothers and mothers always baked cheesecake from full-fat quark cheese, which they ground and then additionally creamed in a makutra (a traditional Polish ceramic bowl for creaming). We now have access to ready-made ground quark cheeses, but unfortunately, many of them are of poor quality and are very thin, or even watery. I’m not saying they are completely bad, but our grandmothers would never have used them. I only buy such when I want to bake a light, diet cheesecake with low calories.
Secondly – preparing the cheesecake – I do not whip egg whites separately for the cheesecake. While it is supposed to add lightness and fluffiness to the cheesecake, it also adds air to it. This causes the cheesecake to rise significantly and then fall. That’s why I mix my cheesecake briefly and only until combined, and I add whole eggs.
Thirdly – proper cheesecake baking – and I will write a bit more about that below.
How to prepare the cheesecake base?
For this cheesecake, I prepared a quick base from crushed biscuits mixed with butter. I love such bases, not only for their speed but also for their taste. After baking and cooling, the biscuit base provides stability to the cheesecake and allows you to cut nice pieces of cake. If you don’t have a way to crush the biscuits, you can arrange them whole on the bottom of the pan – you can additionally lightly grease the baking paper with butter so that the biscuits stick to it. Remember then to pour the cheesecake mixture gently and slowly so that the biscuits do not start to float.
If you prefer to prepare a regular shortcrust pastry base for the cheesecake, you can make the one from my peach and poppy seed cheesecake recipe.
How to bake cheesecake: temperature and baking time so it doesn’t fall?
For the cheesecake to bake nicely, it’s best to bake it in top/bottom heat mode on the middle rack of the oven. Also, bake it at a lower temperature than other cakes – I recommend a temperature of 150-160 degrees Celsius. By setting a lower temperature, the baking time should be extended to about 90 minutes.
Another way to get an even and flat cheesecake is to bake it in a water bath. You can also bake this lemon cheesecake with blueberries in a water bath. Remember then to properly secure the cheesecake pan so that water does not get into it. If you don’t know how to bake cheesecake in a water bath and how to prepare the pan for such baking, you can watch my short video where I show how I do it.
How to make cream topping for cheesecake?
If it happens that the cheesecake cracks or falls unattractively during baking, you can improve its appearance by preparing a simple cream topping. Just mix about 200g of sour cream (preferably 18% or optionally 12%) or thick Greek yogurt (but not light) with 2-3 tablespoons of powdered sugar. Pour the prepared cream over the baked cheesecake and spread it evenly. Bake the cheesecake with the topping for another 10 minutes, then cool.
Such a topping will not only nicely cover any imperfections of the cheesecake but also serve as a form of decoration if you don’t want to make a chocolate topping for the cheesecake.
How to serve lemon cheesecake with blueberries?
You can cut the cooled and slightly chilled cheesecake into portions. I additionally decorated my blueberry cheesecake with whipped cream (I mixed heavily chilled 30% heavy cream with powdered sugar). To this, I added fresh blueberries, lemon slices, and a touch of fresh mint for a nice color accent.
You can also prepare a white chocolate topping for the cheesecake – just melt white chocolate with a little heavy cream and pour it over the top of the cheesecake.
I hope my recipe for lemon cheesecake with blueberries will appeal to you and you will gladly use it. If so, I would be extremely happy if you share your impressions in the comments under the recipe. And if you like such lemon cheesecakes, also try my recipe for cheesecake with lemon curd and lemon mousse.
I also encourage you to follow me on Instagram – there you will find my recipes that you can easily save for later :)
Recommended cheesecake recipes
Be sure to try my other recipes for delicious homemade cheesecakes better than from a pastry shop! On the blog, you will find many interesting recipes for both baked cheesecakes and no-bake cold ones. Here I recommend three such recipes, among others, and many more on the blog – you are cordially invited.
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Polecane przepisy
Lemon Cheesecake with Blueberries Recipe
Today, I invite you to try a delicious and wonderfully lemony cheesecake with blueberries, perfect for the holidays as well as an everyday treat with coffee or tea. This refreshing baked cheesecake, made with fresh fruit, is sure to be a hit with everyone—including the little ones.
Check out my detailed step-by-step lemon cheesecake recipe and browse the photos I took during the baking process. You can also watch my short video to see just how simple it is!
If you’ve been afraid to bake cheesecakes until now, take a look at my tips provided right below the recipe to learn more. If you still have any doubts, feel free to reach out to me!
