Lemon cheesecake with blueberries recipe with video

A simple and quick recipe for the best baked lemon cheesecake with blueberries.

5 z 1 oceny

Prep Time 30

Cook Time 1 30

Total Time 2

Course Cakes

Kuchnia American cuisine

Servings 24

Calories 189 kcal

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)

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.

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.

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.

A glass has a capacity of 250 ml.

Also see my notes below the recipe, where I provide possible substitutes and tips for baking cheesecakes.

The recipe video is in Polish, but you can watch it to see the step-by-step process.

Serving: 100gCalories: 189kcalWeglowodany: 13gProtein: 6gTłuszcz: 13g

Keyword cheesecake with blueberries, lemon-flavored cheesecake

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