Artisanal Blueberry Lemon Cheesecake
Get ready for a tasty adventure with the Artisanal Blueberry Lemon Cheesecake! This fancy dessert is not only delicious but also a feast for the eyes. If you enjoy baking and love a challenge, this cheesecake is perfect for you. It's full of bold flavors and has a complex composition that will impress your friends and family.
The combination of tangy lemon and juicy blueberries gives this dessert a refreshing burst of flavor. The creamy cheesecake base adds a rich and smooth contrast. It's all about finding the right balance between the tartness of the fruit and the decadence of the cream cheese. This cheesecake celebrates the rustic yet refined nature of artisanal baking.
A great cheesecake tells a story, and the Artisanal Blueberry Lemon Cheesecake tells a story of summer days and culinary innovation. It all starts with a buttery crust that sets the stage for what's to come. The cheese layer is tangy and not too sweet, with hints of lemon zest and vanilla. And the blueberries are not just a topping, they're a star ingredient. They're cooked down into a compote and swirled into the batter, creating a beautiful marbled effect.
Baking this cheesecake requires patience and attention to detail. You need to make sure it cooks evenly without cracking. A water bath is essential to provide gentle heat and ensure perfection. As it cools, the anticipation builds, promising a taste experience that is well worth the wait.
When it's finally done, the Artisanal Blueberry Lemon Cheesecake is a true masterpiece. It showcases the skill and creativity of the baker. It's a dessert that demands attention and respect, perfect for those special occasions when you want to impress.
So, get ready to roll up your sleeves and embark on a magical journey of flavor and technique. The Artisanal Blueberry Lemon Cheesecake is not just a dessert, it's an experience. Let this recipe be your guide to creating a show-stopping centerpiece that will leave your guests in awe of your baking skills.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
- 1 3/4 cup of shortbread cookie crumbs
- 1/4 cup of sugar
- 1/2 cup of unsalted butter, melted
- 5 (8 ounce) packages of cream cheese, softened
- 1 1/2 cup of sugar
- 3 tablespoons of all-purpose flour
- 2 tablespoons of lemon juice
- 1 teaspoon of vanilla extract
- 4 large eggs plus 2 yolks
- 1/2 cup sour cream
- The zest of 2 lemons
- 2 cups of fresh blueberries
- 1/4 cup of sugar
- 1 teaspoon of lemon juice
- 1/2 cup of lemon curd
- Prepare the crust
Mix cookie crumbs, sugar, and melted butter. Press into the bottom of a greased 10-inch springform pan and bake for 10 minutes at 350°F (175°C).
- Filling
Beat cream cheese, sugar, flour, lemon zest, juice, and vanilla. Add eggs and yolks one at a time, then stir in sour cream.
- Blueberry compote
Simmer blueberries, sugar, and lemon juice until thickened. Cool.
- Assemble
Pour half the filling over crust, spoon blueberry compote, top with remaining filling. Swirl with a knife.
- Assemble
Pour the plain cream cheese mixture over the crust. Spoon dollops of the chocolate mixture over the top. Using a knife, gently swirl the chocolate into the plain mixture to create a marbled effect.
- Bake in a water bath
Place pan in a large baking dish, fill with water, and bake at 325°F (163°C) for 90 minutes.
- Cool and glaze
Remove from oven, cool, and chill for 6 hours. Spread lemon curd on top before serving.
Serving Size 1
Servings 14
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 16g80%
- Cholesterol 110mg37%
- Sodium 360mg15%
- Total Carbohydrate 40g14%
- Dietary Fiber 1g4%
- Sugars 29g
- Protein 7g15%
- Vitamin C 4 mg
- Calcium 65 mg
- Unsaturated Fat 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ensure all ingredients are at room temperature to avoid lumps in the filling.
Don’t skip the water bath; it’s crucial for an evenly cooked, crack-free cheesecake.
For the glaze, homemade lemon curd offers a more vibrant flavor than store-bought.
