"This is not just a common cheesecake, okay, it’s easy, but it’s the kind of cheesecake you want to eat again and again. And it’s the least stressful cheesecake you’ll ever bake and the recipe is failproof. The filling is surrounded with shortcrust pastry that gives this cheesecake a nice crunchy note, like a galette, rustic and therefore perfectly imperfect. But you will forget about the imperfection from the moment you taste that creamy yet light cheese filling, lemon kissed and loaded with blueberries. A cheesecake that you absolutely need to eat at room temperature so it can melt in your mouth.
That kind of cheesecake we all need in our life. Isn’t it nice to make new friends?
Just one important extra tip: Your cream cheese, yogurt and eggs need to be at room temperature or your batter will be lumpy."
Blueberry Lemon Cheesecake
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- Recipe Card
Prep time 10mins
Cook time 1hr 5mins
Serves or Makes: 8
Recipe Card
ingredients
- 16 1/2 ounces cream cheese
- 6 ounces sugar
- 2 eggs
- 3 1/2 ounces greek yogurt
- 2 tablespoons corn starch
- 1 teaspoon lemon zest
- juice from 1/2 lemon
- 1 teaspoon vanilla extract
- 10 1/2 ounces blueberries
- 1 sheet shortcrust pastry
- 1 egg
- 1 teaspoon milk
- Coarse sugar for sprinkling
Method
Step 1
Preheat the oven to 350F Line a 22 cm springform pan with parchment paper and grease the sides with butter.
Step 2
In a medium bowl, beat the cream cheese with yogurt and eggs until fluffy. Beat in the corn starch, vanilla extract, lemon juice and zest.
Step 3
Carefully drape the shortcrust pastry in the prepared pan. Press the dough into the corners of the pan using your fingers, don’t trim off the edges. Prick the bottom with a fork, pour in cheese filling and add blueberries. You don’t need to push them into the batter, they will sink while the cake is baking. Gently, loosely lay the pastry down over the filling, repeat all around.
Step 4
Whisk the egg and milk in a small dish and gently dab over the pastry crust with a brush. Sprinkle with coarse sugar.
Step 5
Place in the oven and bake for 60-65 minutes until golden brown. Then turn off the oven, open the door open and leave the cake inside the oven to cool. Once completely cooled, transfer to a serving plate. Try not to eat the whole cake at once.
Step 6
This cheesecake is actually better the second day, so you can make it a day ahead and leave it to cool overnight.