If there’s a greater springtime mixture than juicy recent blueberries and tangy candy lemon, I have not discovered it! This lemon blueberry cheesecake recipe has a crisp graham cracker crust, juicy blueberries baked inside a tangy creamy lemon filling. It is made in a loaf pan to make 6 good slices.
Look, there’s lots occurring on this world, however I simply need to discuss in regards to the berries. Primarily, the blueberries–they are superb this yr. It is nearly making up for the truth that the strawberries aren’t what they need to be (not that it stopped me from placing them on this strawberry cake for 2, a small batch strawberry jam , or this strawberry pretzel parfait). Additionally, do not even get me began on the frustration that’s cherries this yr.
Thanks for letting me be somebody in your life that complains about fruit when there are greater issues on this planet. Cross the fork for a chew of this lemon blueberry cheesecake, am I proper?
How you can Make Lemon Blueberry Cheesecake
I choose to make use of a loaf pan to make a cheesecake as a result of it’s a a lot easier methodology with assured good outcomes. Utilizing a spherical springform pan in a water bathtub is hard, you recognize? A loaf pan cheesecake makes 6 full-size slices of cheesecake, in comparison with a daily pan that makes 12. Do we actually want 12 slices of cheesecake? Perhaps we do, on the subject of mini egg cheesecake, although!
You’ll be able to completely add extra blueberries into this lemon blueberry cheesecake than ⅓ cup. You’ll be able to add as much as ½ cup to the batter and press additional fruit into the floor earlier than baking, too. I like that the low baking temperate of this cheesecake retains them largely entire, as an alternative of a soggy mess. Every blueberry turns into a chew of jam within the oven, and it’s so scrumptious!
- Graham Crackers. We want 6 entire graham cracker sheets to make the crust for this lemon blueberry cheesecake right here. You probably have the field of already crushed crumbs, use a heaping ¾ cup.
- Butter. Two tablespoons of butter (you should use salted or unsalted), melted and barely cooled.
- Granulated Sugar. We want one tablespoon of granulated sugar for the graham cracker crust and one other ½ cup for the filling, so 9 tablespoons complete.
- Cream Cheese. Two 8-ounce packages of full-fat cream cheese that has been softened to room temperature. If the cream cheese is not gentle sufficient, the ultimate product may have lumps in it. And no, the lumps don’t bake out or soften within the oven.
- Egg. One giant egg that has additionally been overlooked to return to room temperature. In the event you neglect this step, simply place it in a small bowl of heat water for five minutes and proceed. Beat the egg in a separate bowl earlier than including it to the batter.
- Lemon. Utilizing one recent lemon, we are going to use one teaspoon of freshly grated lemon zest and one teaspoon of lemon juice for the filling.
- Blueberries. This lemon blueberry cheesecake recipe requires ⅓ cup of recent blueberries that you just wash and pick to verify they’re all good. Nevertheless, you may advert as much as ½ cup, if you need additional berries. You can even press just a few berries on the floor simply earlier than baking to make it additional fairly.
- Flour. My trick to forestall the entire berries from sinking to the underside of the pan is to coat them evenly in 2 teaspoons of all-purpose flour. In the event you look within the images, you may see the berries evenly suspended within the batter due to this trick.
- Preheat the oven to 325-degrees Fahrenheit and line your loaf pan with parchment paper in a single path. You should utilize metallic clips to assist it adhere to the perimeters, if you want to.
- Crush the graham crackers both in a meals processor or in a bag with a rolling pin.
- Mix the crushed graham crackers with the melted butter. When it appears to be like like moist sand, press it within the backside of your loaf pan in a fair layer. You should utilize a small spatula or a shot glass to pack it firmly.
- Bake the crust for 20-22 minutes to assist it set.
- Whereas the crust bakes, beat collectively the softened cream cheese, sugar, egg, lemon zest and juice till easy, about 1 minute with a hand mixer.
- In a separate small bowl, mix the blueberries with the flour and toss till they’re all evenly coated with flour.
- Lastly, stir the blueberries gently into the batter, and unfold it over the crust when it comes out of the oven.
- Earlier than returning the lemon blueberry cheesecake to the oven, decrease the temperature to 300-degrees Fahrenheit. Bake for 40-45 minutes. It’s carried out when the highest is not sticky.
- Take away from the oven, let it cool close to the oven as a result of drastic temperature adjustments may cause cracks. As soon as cool, transfer to the fridge and refrigerate for a minimum of 6 hours (or in a single day) earlier than slicing and serving.
Gear to Make Lemon Blueberry Cheesecake
- Loaf Pan – That is the precise loaf pan I take advantage of for making all of my small batch desserts.
- Microplane Zester/ Grater – I could not dwell with out this microplane zester. Utilizing the aspect of a field grater simply does not evaluate.
- Parchment Paper – I line all of my pans with this parchment paper in order that nothing sticks. It makes getting desserts out of or off pans really easy!
- Hand Mixer – I take advantage of this hand mixer in nearly all of my recipes!
So, though this lemon blueberry cheesecake solely makes six slices, I would like you to know the best way to freeze the additional slices: slice your entire cheesecake, cowl the highest and sides of every piece with a bit of parchment or wax paper. Then wrap in two layers of plastic wrap, and place in a freezer container (or freezer storage bag) and freeze. The one downside is that being frozen nonetheless will not cease you from consuming them proper out of the freezer. I converse from expertise right here, hehe.
You may make this cheesecake as much as 3 days prematurely and retailer it within the fridge. You may make it forward of time and retailer it within the freezer for as much as 3 months, if it is very tightly wrapped in two layers of plastic wrap and positioned in a freezer-safe storage bag. To defrost, unwrap and place in fridge in a single day; slice and serve like regular.
Of all of the issues I’ve scaled down, this crustless cheesecake is one among my favorites. It isn’t simply handy to make use of a loaf pan to make six slices as an alternative of an enormous labor-intensive cheesecake, nevertheless it’s additionally unbelievable. It does not crack, it does not sink. It’s simply good, correctly. This lemon blueberry cheesecake simply exists and holds its form as a cheesecake ought to. Whenever you slide your fork into it, it is someway nonetheless gentle and fluffy.
Lemon Blueberry Cheesecake for 2
The most effective lemon blueberry cheesecake made in a bread loaf pan.
Cook dinner Time
1 hour quarter-hour
- For the crust:
- 6 graham cracker sheets
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the filling:
- 2 8-ounce packages of cream cheese, at room temperature
- ½ cup granulated sugar
- 1 giant egg, overwhelmed
- zest of 1 lemon, freshly grated
- 1 teaspoon recent lemon juice
- ⅓ cup recent blueberries
- 2 teaspoons flour, for coating blueberries
- Powdered sugar, for garnish (non-compulsory)
- Decrease an oven rack to the decrease third place and preheat oven to 325°F. Line a 9×5 inch loaf pan with parchment paper with sufficient overhang on the perimeters to simply take away the cheesecake from the pan. Put aside.
- Within the bowl of a meals processor (or a plastic bag), crush the graham crackers into crumbs.
- Stir the melted butter and granulated sugar into the graham crumbs.
- Push the crush firmly into the ready pan.
- Bake for 20-22 minutes, till crisp and starting to show gentle brown.
- In the meantime, beat collectively the room temperature cream cheese, sugar, egg, and lemon zest till very creamy, about 1 minute.
- Subsequent, stir within the lemon juice.
- In a small bowl, stir collectively the blueberries with the flour, simply to coat.
- Stir the blueberries gently into the cheesecake batter.
- Unfold the batter over the cooked crust, decrease the oven to 300, and bake for 40-45 minutes, till the cheesecake is ready. The highest won’t be sticky.
- Take away the cheesecake from the oven, and let cool fully. Chill within the fridge for a minimum of 6 hours earlier than slicing and serving with a dusting of powdered sugar.
How you can Freeze Leftovers: Cowl the highest and sides of every slice with a bit of parchment or wax paper, after which wrap in plastic wrap twice, place in a freezer-safe bag and freeze flat.
Make-Forward: You may make this cheesecake as much as 3 days prematurely and retailer it within the fridge. You may make it forward of time and retailer it within the freezer for as much as 3 months, if it is very tightly wrapped in two layers of plastic wrap and positioned in a freezer-safe storage bag. To defrost, unwrap and place in fridge in a single day; slice and serve like regular.
Quantity Per Serving:
Energy: 538Complete Fats: 32gSaturated Fats: 18gTrans Fats: 0gUnsaturated Fats: 11gLdl cholesterol: 118mgSodium: 320mgCarbohydrates: 58gFiber: 1gSugar: 46gProtein: 7g