Blueberry and lemon cheesecake
This lemon and blueberry cheesecake is light and fresh, a smooth and creamy semi-frozen dessert perfect for summer! You'll be proud to serve this impressive cheesecake to your friends and family.
Equipment
- 1 kitchen mixer or electric whisk
- 1 food processor or mortar and pestle
- 1 round cake tin with removable sides
- 1 Mixing bowl
- 1 potato masher or whisk
Ingredients
Lemon vanilla cheesecake
- 3 Lge eggs free ranged
- 150 ml sugar
- 2 teaspoon vanilla extract or paste
- 200 gram cream cheese
- 300 ml cream
- 1 lemon rind and juice
- 10 digestive biscuits
Blueberry sauce
- 2 cups Blueberries
- 1 tablespoon sugar
- 1 tablespoon lemon juice
Instructions
How to make frozen lemon blueberry cheesecake
Lemon vanilla cheesecake
- Separate the eggs. Put egg yolks in one bowl and egg whites in another. Add sugar and vanilla to the yolks
- Whisk the yolks and sugar on high speed until white and fluffy.
- Wash the lemon well. Add the cream cheese, both lemon rind and juice to the egg mixture.
- Mix well with the electric whisk on low speed setting until a smooth mixture.
- In a separate bowl whisk cream until firm then add it to the cheesecake mixture and fold it through until well combined.
- Whisk egg whites until stiff peaks on high speed. You should be able to put the bowl upside down without the egg whites falling out.
- Add egg whites to the cheesecake mixture and fold through carefully with a large spoon or spatula until well combined.
- Crush the digestive biscuits to a fine crumbs in a food processor or mortar and pestle
Blueberry sauce
- Add blueberries, sugar and lemon juice in a bowl.
- Let the mixture rest at room temperature for 20-30 minutes. Stir occasionally to ensure all berries get evenly coated in the syrup.
- Lightly mash some of the blueberries with a potato masher or whisk to release more juices for a saucier texture.
- Leave it to sit for at least another 10 minutes. The longer you leave the mixture, the softer and jucier the syrup will be.
Assembling the cheesecake
- Lightly grease a round cake tin with removable sides and spread half of the digestive biscuit crumbs at the bottom of the cake tin.
- Pour in half of the cheesecake mixture and spread it out smooth on top.
- Drizzle half of the blueberry sauce as a layer on top of the cheese cake mixture.
- Pour in the remaining cheesecake mixture and spread it out smooth on top.
- Drizzle the remaining blueberry sauce and sprinkle the rest of the biscuit crumbs on top of the cheesecake.
- Put the cheesecake in the freezer for at least 5 hours or overnight to set.
- Take out of the freezer and leave on the bench for 20-30 minutes or leave in the refrigerator for 1-1.5 hours before serving. Garnish with fresh berries on top when serving if you wish.
Don't remove the cake tin before it has thawed for at least 5 minutes and the cheesecake starts to soften around the edges. If you remove the tin too early when the cheesecake is still solid frozen it can easily crack.
Notes
- When you grate the lemon be careful and only grate the yellow part of the skin, not the white layer underneath because this can give a bitter unpleasant taste.
- Bring the cream cheese to room temperature before beginning. Room temperature cream cheese guarantees a smooth cheesecake filling.
- Only use real full fat cream cheese not light or spreadable alternative.
- Use a sharp knife and run it under warm water for a few seconds before slicing the cheesecake for a smooth even cut.
- If using frozen blueberries for the blueberry sauce, make sure to defrost and drain off excess liquid before adding the other ingredients.
